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

[@rinnie78]

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

[@dallaschocolateclasses2024]

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

[@esef1948]

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

[@dallaschocolateclasses2024]

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]

@@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]

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

[@pattonmcclatchy8867]

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

[@dallaschocolateclasses2024]

Thanks, Patton! Glad you like it!

[@nancyfasolino7607]

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]

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

[@1011TinaWu]

Simply informative!! I was learning about red velvet and your video was what I came across. Thanks for making this helpful video!

[@dallaschocolateclasses2024]

You're welcome! So glad it was helpful (and red velvet is one of my favorite)

[@biankadianeyzamora3442]

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

[@dallaschocolateclasses2024]

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

[@JBGecko13yt]

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

[@LinA-it9vd]

Thank you for this information. It helped a lot .

[@dallaschocolateclasses2024]

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]

@@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]

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.

[@Yooh_The_Pooh]

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]

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!

[@terribedingfield6985]

Very interesting and Informative..

[@dallaschocolateclasses2024]

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

[@darshaksolanki7962]

Great Information , Thank you sir.

[@dallaschocolateclasses2024]

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

[@jeahernandez6159]

Awesome video! thank you.

[@dallaschocolateclasses2024]

Glad you liked it!

[@ginnysingh7937]

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]

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]

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

[@reymarttan1749]

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

[@dallaschocolateclasses2024]

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

[@Love-z3b4e]

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

[@dallaschocolateclasses2024]

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!

[@tracysrealfoods8330]

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]

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]

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

[@tracysrealfoods8330]

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

[@dallaschocolateclasses2024]

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]

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.

[@saborisaha1789]

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

[@dallaschocolateclasses2024]

I’m in Dallas Texas.

[@hannahkroon5233]

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]

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.

[@momokoyukihira5057]

So when making tiramisu, which cocoa powder is the best?

[@dallaschocolateclasses2024]

You can use either, but Dutch process will be milder (less harsh), so that’s my recommendation. And I like the color better

[@muffemod]

Good video Chocolateface.

[@dallaschocolateclasses2024]

Thank you, I hope it helped (and yes, I often have chocolate on my face).

[@infohunger4082]

How much cocoa powder get from 1 kg cocoa nibs?

[@dallaschocolateclasses2024]

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.

[@lizkeith1356]

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

[@dallaschocolateclasses2024]

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]

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

[@dallaschocolateclasses2024]

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.

[@Karachi12234]

Best natural cocoa powder with high fat?

[@dallaschocolateclasses2024]

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]

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]

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.

[@elkaalkhateeb8158]

Cool

[@jameslangschied7900]

The Dutch process reduces the health benefits of any cocoa or chocolate product. This alkali processing damages the flavanols to some degree.

[@dallaschocolateclasses2024]

It is true that natural cocoa powders are considered healthier than Dutch-process.