I was literally just about to type that

thank's ahahaha

Doing God's work fam

Thanks

Life saver

+AshleyBeauty Thank you! Always good to have on hand :)

+TessaAriasTV is Hershey's unsweetened cocoa powder Dutch-process as i prefer using either hershey's unsweetened cocoa powder or else cadbury's unsweetened cocoa powder what is the difference between the unsweetened cocoa powder and bitter sweet cocoa powder.

+TessaAriasTV Hey! in some recipes they say we have to use cocoa powder so how we can know is it dutch processed or the natural one?

u is beauty

@Marcelle costanza how did it turn out?

@@angeliasmith1611 IT WORKED!!!

Interesting. i bought Vivani dark chocolate sometimes which is from germany do you know if it's dutch processed too?

good, same in here. For what purpose you use natural cocoa powder, it's like putting vinegar in you cake you have too add soda to it. Natural is just cheaper but it's almost usless in that form. @diego all cocoa used for making chocolate is processed, and that's a good thing. You never tried natural cocoa seeds or powder... almost nobody did is almost lemon sour but the flavor is much worse than that of a lemon, it's super tart and also tanic like a tea or redwine. cocoa seeds are heavily processed beans to give you that chocolate flavor you love, sometimes roasting is enough but not for all beans.

@@setiadiadi9856 from where and what are your prices and sizes please?

@@okitagrant9029 please send your number whatsapp

@@Cypeq Maybe in Europe all cocoa for chocolate is Dutch processed, but in America it's not as common. Americans don't mind the acidic aftertaste that's part of natural chocolate. Andes chocolate is one example of American dutch processed chocolate I could find.

+In The Kitchen With Jonny You are so welcome! Hope you get to experiment with Dutch-processed soon :)

So glad to hear that! :)

In America some of the organic brands do that. If it's touch process it will just stay on the ingredients cocoa processed with alkali

All the organic raw cocoa powders I have are very dark & bitter tasting

+FitAnge S Thank you!

yeah that is very important, how much nutrients are there in powder, going into your fat and sweet as fuck cake, when cocoa won't even reach 5% of the cake weight mass. It's really not the food where that matters is it... unless chocolate cakes, muffins, chocolate cookies, chocolate milk is all you eat... you should still rather worry about that sugar not nutrients missing from cocoa.

Wrong, Cypeq! So FAT IS A NUTRIENT, for starters, and healthy naturally-occurring fats are a much safer source of energy for many folks than carbs are (I’m thinking of those managing epilepsy, or diabetes, or celiac disease.) If I’m making chocolate milk, hot cocoa, or a chewy treat-and paying attention to every goddamn sugar gram, using seeds, nut-milks and as unprocessed other ingredients as possible-it matters A LOT what additives are in such a major flavor component as CHOCOLATE. It’s a national disaster how few grams of fiber Americans consume daily, how frantically we cling to highly processed “treats” from last century’s mistaken rush to convenience/shelf stability that sacrifices nutrient bioavailability and roughage...... hello, cancer, obesity, and skyrocketing incidence of diabetes in our century! (And highly-processed gluten free ingredients are not the answer). I like knowing why Dutch processing was ever helpful; this is a good video. I need the antioxidents, also the Ca, Fe, Mn, Mg and other nutrients in cacao, but whether cacao blends well with sugar and wheat flour is now a moot question for millions of people trying to avoid chronic inflammation. Of course cakes/muffins are off the table (heh!) for people trying to boost health, beat sugar addiction/diabetes, and live rewarding lives free of carb cravings. Yet it’s an emotional and social satisfaction to retain special treats and rituals (yep-hot cocoa and ice skating or caroling just appeals a lot more than kale chips and hummus.) Here’s the 7 ingredients that combine into GREAT HOT COCOA, minus the baking soda of Dutch processing: 1 tbsp each of Ghee/vanilla extract; 3 tbsp organic cacao powder + 1/3 cup erithrytol ; can of organic coconut milk; about 20 drops of chocolate flavored stevia/ little bit of Celtic sea salt. In a medium saucepan over medium heat, mix the fat, salt, and cacao into a smooth paste. Then whisk in other ingredients and thin as desired with very hot water (say 6 oz or more, swished in can to get every bit of cream). Serves four teacups or two huge mugs.

Hmm. If it's only 5%, then you can't really taste the difference right? Why not go for the non nutrient stripped (natural method). As most recipes nowadays have many ingredients, I feel that choosing the least nutritional ingredients because they are individually in small percentages is negligence at best. But, then again most first world countries enjoy first world diseases 🤔. Ignorance is not always bliss. It would have been nice if there was as much effort focusing on nutrition rather than beauty in this video. As too many people eat with their tongue and not their brain. Having said that, the video was informative.

*packaging

I think it's black Cocoa I see review says it taste like Oreo

Because it's a good cookie, it has nothing to do with how chocolatey it tastes.

Happy this was helpful!

Natural cocoa has a stronger taste and sometime can be overwhelmingly bitter.

@@mynigerianlifestyle thanks for the info. 😀

One isn't really better than the other, they're just different and the main point is you should use whichever one the recipe you're following calls for :)

Most recipes just call for cocoa powder. So which one to use? I'm more confused now that I've watched this video.

@@sishrac true. Didn't specify which type

Yes

+george m. Thanks :)

Yes natural is healthier than Dutch .

Probably wasn't an issue of which kind of cocoa powder. Did you sift the cocoa before adding it to the batter? Also, did you weigh the cocoa and flour? It's easy to add way too much of those ingredients.

TessaAriasTV Thank you for the quick response! Yes, I weighed everything. The recipe is what I call a “scale recipe”. I’ve only had this problem when using cocoa powder in my cakes. I know they use it in cake mixes, and they don’t have that issue, so I’m wondering what I’m doing wrong. When I use melted chocolate it doesn’t happen but I’d love to have a recipe that uses cocoa for those times when my kiddos eat my chocolate stash! 😂 Thank you. I really enjoy your videos. Very informative!

sounds like some mistakes were made... never heard or eaten cake with powdery taste to it. Maybe that cocoa powder you have is not for baking? is it as fine as finest flour ?

Cypeq Yes, it’s Hershey’s cocoa powder.

Cypeq The taste was fine, it is really hard to describe, it was what my friend and I could only describe as “powdery”. Strange. It was moist, tasted fine, just had a powdery mouth feel left on the tongue when eating it.

you should find a specialistic course, it's a lot of biochemistry involved there.

exactly same here, my stomach hurts from it i always make cookies etc without it works just fine

Thanks for watching :)

TessaAriasTV between a normal dutch process cocoa and a black cocoa which one has a better chocolate flavor?

Ata Floris both are dutch processed but one is darker

Likely any of these since there is no baking powder or baking soda.

Alcaline cocoa powder is soluble, while natural cocoa isn't. BUT, alcaline cocoa powder has 60% less flavonoids than natural cocoa, so the benefits of eating dark pure cacao are essentialy gone. So it is up to you: do you just want a chocolate flavored shake or do want to benefit from the antioxidant benefits that makes cacao a superfood?

1.Ghirardelli majestic dutch process cocoa powder 2. Guittard Cocoa Rouge cocoa powder

+theduenasclan2 Thank you so much!

What brand is it?

@@mrsourpickles405BP ohh I don’t remember, it’s been 2 years since I commented on this video 🥲

This. I so agree. Fat tastes amazing!

*email her maybe she'll send you some cocoa powder!*