Do you know your cocoa? 💁‍♀️
Here are the main types:
♥️ Natural: more acidic, fruity flavor; typically used for recipes leavened with baking soda. Lighter and slightly reddish in color (red velvet cake)
🤎 Dutch-processed: more neutralized acidity; darker and more mellow in flavor. Great for hot chocolate/baked goods using baking powder or a mix of baking powder + soda).
🖤 For an even darker color, black cocoa is even deeper and more alkaline (Oreos).
They’re all amazing, obv. Which cocoa are you baking with?