Dutched cocoa powder

The potassium carbonate wash used to alkalinize dutched cocoa powder results in richer, earthier flavors as well as a darker color. According to Science Direct, the "Dutching" process, which results in this milder-tasting cocoa powder with undertones of caramel, is called in honor of the Dutch chocolate manufacturer Conrad van Houten, who developed it. Dutched cocoa powder is used in recipes that use baking powder in addition to baking soda or that include an acidic component to react with the alkaline raising agent, even though many recipes call for natural cocoa powder.

Ghirardelli's Majestic Premium Cocoa Powder, which ranges from 20 to 22 percent fat, and Valrhona Cocoa Powder, which is 21.4 percent fat, are two brands of dutched cocoa powder whose fat content varies by brand but is normally on the higher end. To prevent leaving a white coating on darker baked goods, you can flour pans for chocolate cakes, cookies, and brownies with dutched cocoa powder. Dutched cocoa powder lends a richer, deeper color and flavor to recipes. Dutch cocoa powder is a good choice for enhancing spicy dishes like chili due to its earthier, mellower flavor.