Understanding COCOA POWDER: Labels, Cookbooks, Comparisons

Understanding COCOA POWDER: Labels, Cookbooks, Comparisons | Dutched vs. Natural and More

Рет қаралды 14,878

Күн бұрын

What do you really know about cocoa powder? This video explains the origins of cocoa powder, the differences between Natural cocoa powder and Dutch-processed cocoa powder, addresses fat levels, explains how cocoa powders can be listed in cookbooks, and makes a comparison of the results of a cake made using three different types of cocoa powders. You’ll see different product labels of common cocoa powder brands. In the end, you’ll be much more informed about cocoa powder the next time you have to use one in your baking or confection making.
Thanks for watching! All my recipes and techniques are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
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TIPS & EXTRAS:
- Always sift cocoa powder when using it because it’s always lumpy.
- If you’re using volume, sift it then lightly spoon it into a dry measuring vessel that will allow you to scrape and level off the top.
- If you’re weighing your cocoa powder, sift it into the bowl placed on top of your scale. Or, if you scoop it directly into the bowl to weigh it, just ensure you sift it before it’s incorporated into your recipe.
- The Food and Drug Administration’s (FDA’s) regulations on the definitions of cocoa powders can be found at this link: bit.ly/3aWJNqK
- Among your cocoa powders, measure out the same exact weight of each and compare their volumes. The level of fineness of how cocoa powders are ground and sieved by the manufacturer can be another distinct factor among them.
- Is there always a "cut and dry" answer to which cocoa powder you should use based on the other ingredients, including baking soda and/or baking powder in a recipe? Not necessarily. This is why testing is necessary if you're uncertain what the recipe's author tested with.
Also, check out other videos on these playlists on this channel:
🍫 LEARN CHOCOLATE TECHNIQUES:
• Learn Chocolate Techni...
🍫 QUICK & EASY CHOCOLATE RECIPES: • Quick & Easy Chocolate...
🍫 CHOCOLATE CLASS AND EVENT HIGHLIGHTS:
• Chocolate Class and Ev...
Chocolatier Zach Townsend travels for presentations on chocolate, too. Contact him via the website for inquiries.
Follow Dallas Chocolate Classes on Facebook: / dallaschocolateclasses
Find chocolatier Zach Townsend on Instagram: / zacharyrtownsend

Пікірлер: 51

@rinnie78 Жыл бұрын

Great description! Far better than a lot of the more commercially known channels. Thank you!

@dallaschocolateclasses2024 Жыл бұрын

Thank you Corinne! I’m glad you found it helpful, and I appreciate the comment.

@pattonmcclatchy8867 3 жыл бұрын

Wow I didn’t know there was a difference! Really good to know so I don’t make a mistake when I bake!

@dallaschocolateclasses2024 3 жыл бұрын

Thanks, Patton! Glad you like it!

@esef1948 2 жыл бұрын

This is highly informative. Thank you for taking the time to explain the difference in each type of cocoa powder.

@dallaschocolateclasses2024 2 жыл бұрын

Thank you! I'm glad you found it informative. I'd love to hear any experiences you've had with your chocolate desserts -- difficulties and successes. I'd also love to know what cocoa powder you purchase the most for your baking needs.

@esef1948 2 жыл бұрын

@@dallaschocolateclasses2024 I always have Valrhona, Van houten, Green and Black's, Hershey's and Barry Callebaut Carma in my pantry. I have recently added deZaan.

@dallaschocolateclasses2024 2 жыл бұрын

That's great you use many! One of my favorite cocoa powders to use was Green & Blacks, but in the US now it's difficult to find (at least in Dallas). I note the specific cocoa powder for each recipe: the ones that give me best color, flavor, performance, etc. Fat content is important, too, as I mention. Thanks for letting me know. Please do share any other thoughts -- would love to hear and have others hear. All the best, Chef Zach

@nancyfasolino7607 Жыл бұрын

This was very helpful! I didn’t know much I just knew Dutch Cocoa always make a delicious taste rich chocolate. But now I see to use a higher fat but not Dutch the acids helps it ride! I just got Anthony’s culinary grade I use it in my protein shake but I should save it for baking and stick to cacao powder for my shakes! Very helpful! Trader Joe’s has a great cacao powder I love and cocoa powder

@dallaschocolateclasses2024 Жыл бұрын

Hello Nancy! So glad it was helpful to you. Yes, just be sure to not take a cocoa powder for granted -- everything will count in your baking: taste, color, acidity level you like. Also, its acidity level could make a difference if your baked good contains a chemical levener (which requires an acid to activate it). If you have results with your baking you'd like to share, please do here! Chef Zach

@biankadianeyzamora3442 2 жыл бұрын

Amazing video! You should have so many more views! It has soo good information.

@dallaschocolateclasses2024 2 жыл бұрын

Thank you, Bianka. I appreciate the nice comment. I'm glad that it was helpful to you, and I do hope that more people will find the video and watch it (and continue to ask questions) because I believe anyone who enjoys working with cocoa powder should understand the differences! Thanks again for watching, and share with friends who might also find it helpful. Chef Zach

@jeahernandez6159 4 ай бұрын

Awesome video! thank you.

@dallaschocolateclasses2024 4 ай бұрын

Glad you liked it!

@JBGecko13yt Жыл бұрын

my market is hte planet, through amazon! thanks for nibs of information! I learned from you today.

@LinA-it9vd 3 жыл бұрын

Thank you for this information. It helped a lot .

@dallaschocolateclasses2024 3 жыл бұрын

You're welcome, Lin. So glad it helped you. Post any additional questions you have and I'll be glad to help you further. All the best, Chef Zach

@LinA-it9vd 3 жыл бұрын

@@dallaschocolateclasses2024 Thank you. Another helpful video would be how the actual percentage of chocolate you use and what percentage of fat the cream is. It seems these are almost more important than ratios. Do you prefer a certain chocolate over others?

@dallaschocolateclasses2024 3 жыл бұрын

Yes - you’re correct. For an emulsion you are always making adjustments for the ratio of fat to liquid, with the fat in the chocolate and liquid you choose making an impact.

@terribedingfield6985 3 жыл бұрын

Very interesting and Informative..

@dallaschocolateclasses2024 3 жыл бұрын

Thank you! I’m glad you found it helpful.

@ginnysingh7937 Жыл бұрын

Wooowww!!! What a video. Awesome explanation with examples. Loved it. But can you tell me which one is better in taste dutch or natural, for making cake or hot chocolate?

@dallaschocolateclasses2024 Жыл бұрын

Hello Ginny! Glad you found it helpful. I’m responding from Paris. “Better” is up to you. I find the dark richness of Dutch-processed more to my liking for flavor but for cakes your cake will also potentially perform differently depending on the one you choose. Hopefully the written recipe will tell you, and you’ll assume the author of the recipe revealed what he tested with so you’ll have the best results!

@ginnysingh7937 Жыл бұрын

@@dallaschocolateclasses2024 oh i want my hot chocolate to taste chocolaty but not too bitter, so asked. Thank you so much replying!

@elkaalkhateeb8158 4 ай бұрын

Cool

@reymarttan1749 2 жыл бұрын

Very informative a big thanks to you sir. Which is more better is it the high fat or the low fat?

@dallaschocolateclasses2024 2 жыл бұрын

Hi Reymart -- Thanks for your question. It all depends. Of the three cakes you seen in the video, each one using a different cocoa powder, low fat and high fat (and also Dutch vs. Natural), each of those cakes is very good. But you can see the difference -- a higher fat cocoa powder can sometimes result in less rise (a shorter cake) yet more moist. A lower fat cocoa powder sometimes a higher rise, but less moist cake (though it can still good). If cocoa powder is your only acid in a cake that uses a chemical levener (baking soda and/or baking powder), your cake can sometimes come out too short with little rise if you use Dutch process cocoa powder since the acidity level of the Dutch cocoa is lower, therefore not providing enough reaction via the chemical levener to create the carbon dioxide to lift the cake (the video makes this point, too). What you have to do is try your recipe with both a high fat and low fat and see which one gives you your desired result. Does that make sense? If you try your recipe with both, do post the results as I'd like to know. Hope to hear back from you. Chef Zach

@Yooh_The_Pooh 6 ай бұрын

I've used two different types of cocoa , they have the exact same color sadly in my country it's hard to determine which is which . The cake i made with the first tasted really chocolaty as if i added chocolate in it . The second tasted basic like baking powder i really didnt like the taste tho it was brown so i was confused , they both smell a little different but i guess even brown cocoa have different varieties depending on the manufacturer 🤷

@dallaschocolateclasses2024 5 ай бұрын

Hello! Thanks for your comment. Cocoa powders have different levels of acidity, based on whether Dutch-processed or not. If/when you add something like baking soda, which needs acidity to activate, it can also neutralize flavor. There are many different cocoa powders, and the number of options keeps increasing as chocolate manufacturers develop new ones. It sometimes takes trial and error to figure out which one works best for your recipe and desired result!

@user-un2ww6eu2p 10 ай бұрын

May I ask, what is the difference between dutch and natural cocoa when it comes to the texture of the cake?

@dallaschocolateclasses2024 9 ай бұрын

Hello -- sorry for the late reply. Cocoa powders have different fat content. As a rule of thumb, Dutch-process is higher in fat, so your baked goods can be more moist with Dutch-process. Be sure to check the recipe, however, and if it recommends a particular cocoa powder (natural vs. Dutched), be sure to use that one as there is a reason the author of the recipe is calling for a specific one. For cakes that do not use chemical leaveners, you can use either one, such as a chocolate génoise. With the natural, you'll probably find the génoise is lighter and taller, and perhaps a little dryer. For the Dutch-process version, the cake may be shorter but more moist. Chocolate makers continue to innovate, and that includes with cocoa powders, so there are many more choices now than ever before and each one can have a different result, though not necessarily bad! When using cocoa powder, be sure to choose one thoughtfully and then test your recipe with more than one to see what result you like best. Good luck!

@saborisaha1789 2 жыл бұрын

Do you have any classes held in Dallas? I live in Dallas Tx

@dallaschocolateclasses2024 2 жыл бұрын

I’m in Dallas Texas.

@hannahkroon5233 3 ай бұрын

I find these kinds of videos really interesting, but struck by the variety that you have. I live in South Africa. I just grew up with cocoa. And I assume that it was Dutch processed. Only recently raw cocoa and black cocoa became easily accessible. But variations of low-, medium- and high fat just ain't going to happen. Can't say I feel done in by the lack of options. My pantry appreciates the extra shelf space.

@dallaschocolateclasses2024 3 ай бұрын

Thank you for your insightful comments! I'm glad you found the video interesting. What is the brand of the raw cocoa powder? I'm curious how the term "raw" is used in this case.

@tracysrealfoods8330 2 жыл бұрын

Hi! Thank you for the video. I bought 5 lb of organic Alkalized Red Cocoa because my supplier was temporarily out of what I usually get, cacao, for my double chocolate cookies. The cookies were darker and denser then I like. I was able to get my usual organic cacao for awhile (so I shelved the red/dark one) , but now they are out of it again! What do you recommend for a way for me to sub the red cocoa for a better result? Something acidic like a bit of vinegar? Thank you again!

@dallaschocolateclasses2024 2 жыл бұрын

Hi Tracy! Thanks for your question and for watching the video, I'm glad you found it helpful. I don't think I would go in the direction of adding vinegar/liquid to the recipe as it sounds like your only substitution, and therefore difference, was caused by just the cocoa powder change. Is your usual organic cocoa also alkalized?

@tracysrealfoods8330 2 жыл бұрын

@@dallaschocolateclasses2024 no I usually use organic cacao which is might lighter and seems less dense.

@tracysrealfoods8330 2 жыл бұрын

@@dallaschocolateclasses2024 also do you have a good source for organic wholesale chocolate products?

@dallaschocolateclasses2024 2 жыл бұрын

Hi Tracy -- your cookies could have been darker than normal since the red cocoa was alkalized -- alkalized cocoa powders are typically darker in color than natural (unalkalized) cocoa powders, so that would explain the color difference. If your usual organic cocoa powder is unalkalized but instead you used an alkalized, that could explain the denser texture. Most commonly, alkalized cocoa powders can be higher in fat, which could increase the density of your baked good. What you need to do is note if your original cocoa powder is 1. natural vs. alkalized, and 2. what is its fat content by analyzing the nutritional label. Then, when your supplier is out of your usual organic cocoa powder you, you can purchase a substitute cocoa powder that is equivalent.

@dallaschocolateclasses2024 2 жыл бұрын

As for a supplier, I usually turn to Valrhona or Cacao Barry. I usually pursue the chocolate makers I like the most then search their product list for what they have in regards to organic, etc. Cacao Barry has organic products in their chocolate. I'm not usually purchasing just organic, but try these two chocolate makers' list of products from their websites and see if you find what you're looking for from either.

@infohunger4082 Жыл бұрын

How much cocoa powder get from 1 kg cocoa nibs?

@dallaschocolateclasses2024 Жыл бұрын

Unfortunately I do not know, but cocoa powders will have different levels of fat so the weight would vary, if you are taking about weight. The volume would vary also based on how finely the powder is ground.

@Karachi12234 2 жыл бұрын

Best natural cocoa powder with high fat?

@dallaschocolateclasses2024 2 жыл бұрын

Hi Kashish -- Thanks for your question. For a high-fat Dutch processed cocoa powder, I like Valrhona. There is another that's higher in fat, called "Navitas Organics." Divine makes a good one, too. What cocoa powder brands do you have available where you live?

@georgew7405 Жыл бұрын

I don't care how it looks like in terms of color. I also don't care how it tastes like weather it's go to bed. The only thing I care about is, which one is healthier?

@dallaschocolateclasses2024 Жыл бұрын

Cocoa powders have different levels of fat so if fat content is important to you for health you’ll have to consider that on the nutritional label. Also, alkalization (Dutching) is considered not healthy by some, or at least less healthy.

@lizkeith1356 2 жыл бұрын

where's the black cocoa powder...like with oreo cookies ?

@dallaschocolateclasses2024 2 жыл бұрын

Hi Liz! That’s called black cocoa. You can find it on Amazon. I’ll post a link if you have trouble finding it.

@lizkeith1356 2 жыл бұрын

@@dallaschocolateclasses2024 gosh, i was hoping to make it myself instead of buying it. thank you

@dallaschocolateclasses2024 2 жыл бұрын

You can combine cocoa powders to get different shades of brown, but a black cocoa is double alkalized, resulting in the black color. The most you might achieve by combining is a dark(er) brown.