A highly curated list of gourmet Dutch-processed cocoa powder and cocoa butter online -- because we only carry the best! Our regulars swear by ChefShop.com Cocoa (formerly known as “Pernigotti“ Cocoa) and appreciate the cost-effective "commercial pack" of 2.2 pounds of wonderful cocoa.  

Dutch Processed vs Non-Dutch Processed Cocoa Powder

Cocoa has naturally acidic. Dutch-processed cocoa powder has been treated with a natural alkalizing agent to neutralize that acidity, which also reduces bitterness in the cocoa.

In baking, it’s best to use the type of cocoa powder (Dutched or non-Dutched) that is called for in the recipe - if it‘s specified. When NON-Dutch-processed (acidic) cocoa is called for in a recipes, generally the recipe will also call for baking soda (an alkali). The combination of cocoa (acid) and baking soda (alkali), a leavening action results causing the batter to rise when baked.

However, if in the same recipe you use Dutch-processed cocoa (instead of NON-Dutch—processed cocoa), the cocoa’s acid qualities have already been neutralized and the batter will not rise in reaction to the baking soda. The exception is if there are sufficient quantities of other acid ingredients, like buttermilk or molasses.

Alternatively, when Dutch-processed cocoa powder is called for, the recipe often includes baking powder, rather than baking soda. This is because baking powder is a combination of an alkali (baking soda) and an acid (often cream of tartar), which together assure the reaction that causes leavening, regardless of other ingredients. Needless to say, the invention of Baking Powder was pure brilliance.

Please hurry. My Mauritius withdrawal symptoms are excruciating.