Instead, stick with unsweetened cocoa powder for brownies, cakes and cookies. Another way to do it is simply to use exactly the same amount of natural cocoa powder that the recipe specifies for Dutch-processed cocoa powder but half as much baking soda as the recipe requires for baking powder. You can use raw cacao powder in recipes calling for natural cocoa powder, but the two taste different. In addition to its cocoa solids, unsweetened baking chocolate contains a significant amount of fat. This choice is great in brownies, cookies, cakes, muffins, or more. But, what happens if you suddenly run out of it when you’re about to bake? “If a recipe calls for natural cocoa and baking soda and you want to use Dutch-process cocoa, substitute an equal amount of Dutch-process cocoa but replace the soda with twice the amount of baking powder. If the original recipe calls for baking powder, you can replace it with baking soda. When using it as a substitute for Dutch-processed cocoa, you will need to reduce other fats in the recipe. The result is a cocoa powder with a mellower flavor and darker color. If it only uses baking powder, it'll probably ask for Dutch process cocoa instead. It is smooth and super dark. Raw cacao powder is different from natural and dutch-process unsweetened cocoa powder. What’s A Good Dutch-Processed Cocoa Powder Substitute. This cocoa powder is perfect for getting delicious chocolate flavour for your recipes. Leave out any baking soda called for in the recipe. Natural cocoa powder has the benefit of being widely available, especially in American grocery stores. Dutch Processed Cocoa Powder Dutch processed cocoa powder, darker and richer than cocoa powder, is basically cocoa powder without acidity. You can find various brands of the hot chocolate mix at any grocery store, as it is a popular option for this hot beverage. Because its acidity level is lower than that of regular cocoa powder, you’ll need to add an additional ingredient, such as cream of tartar, lemon juice or white vinegar, to increase the acidity. Use for cakes and other rich chocolaty desserts. Dutch-processed cocoa has been processed with an alkali to … In comparison, both Dutch-processed cocoa and natural cocoa powder are made with roasted cocoa beans. However, the difference in color is consistent after baking. The acid in the cocoa powder will also activate the baking soda to provide leavening. The natural cocoa powder retains the natural pH level of cocoa beans and has almost a red color. This chocolate is also made largely from cocoa solids, but unsweetened baking... #2. Below are several Dutch-processed cocoa powder substitutes that you may have in your kitchen. Cocoa powder lends a rich chocolate flavor and dark … Dutch-process powder is natural cocoa powder that has been treated with an alkalizing agent, changing the pH from a more acidic 5 pH to a neutral 7 pH. Cocoa powder is made when chocolate liquor is pressed to remove three-quarters of its cocoa … Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. When using natural cocoa powder to make a substitute for Dutch-processed cocoa powder, add about 1/8 teaspoon of baking soda to every three tablespoons of the cocoa powder. For every one tablespoon of cocoa powder, use ½ tablespoon of chocolate chips. You may also want to reduce the amount you use because this unsweetened chocolate is denser. It is what is used in most chocolate cake recipes as well as in recipes for brownies, chocolate pudding and homemade chocolate ice cream. While not an ideal choice, when you want to bake things like cakes, brownies, cookies, or muffins, using chocolate chips is not a bad idea. Black cocoa powder is really hard to find in stores – in fact, I tried to find some for a photo but couldn’t! Still, if you need any substitute, these six choices will add delicious chocolatey flavor to your dish. This option contains sugar, milk, and fat, and it is meant to be used in boiling water to prepare instant hot chocolate. Chocolate Chips. Generally you will have more success substituting natural cocoa powder for Dutch … It is ultra-dutch processed, meaning it is treated with an alkaline solution to reduce acidity. Raw cacao powder is made from cold-pressed cocoa beans that are never roasted. Cocoa powder is a must when the holidays are here. of shortening, butter or oil. You can use a hot chocolate mix for baking things like red velvet cake, brownies, cookies, and when preparing a frosting. Using a hot chocolate mix isn’t the best choice on this list, but it may be a good replacement for cocoa powder in some cases. Substituting Between Cocoa Powders. If you choose to use chocolate syrup, you will want to cut out some of the liquid in your recipe, as well as the sugar. My guide goes on to suggest: Recipes calling for MORE baking SODA than powder, use NATURAL cocoa Recipes calling for More baking POWDER than soda use DUTCHED (alkali process) cocoa These solids are then ground into a fine powder that is sold as cocoa powder. Cocoa powder is the preferred ingredient for giving chocolate desserts their flavor and color. You should also reduce the amount of fat, milk, and sugar you use in your dish. From hot chocolate to cake, this ingredient is essential in my kitchen. You can find carob powder in most organic grocery and health stores as it is now known as a healthy alternative to chocolate. One potential drawback to natural cocoa powder is that it is not as dark as Dutch-processed cocoa, so your desserts may turn out paler in color with a reddish tint. Up next: How long does cocoa powder last? This will increase the fat in the recipe, so it's best to only use this substitute if you'll be replacing less than 6 tablespoons of cocoa powder (the equivalent of 2 ounces of baking chocolate ). However, for cocoa powder to work in leavening, it has to be acidic, which means you’ll need to use the natural kind. Since this chocolate comes in a bar, then you will also need to melt it before using it. This ingredient is also used in skincare products, candles, candy-making, and more. If you want to substitute hot cocoa, use about twice more hot chocolate mix because the flavor of chocolate isn’t as strong. Raw cacao powder is pure powder from the cacao bean and much less processed than both natural and dutch-process. So don’t worry, there are plenty of options, and we will tell you all about them. Natural cocoa powder is highly acidic. The cold-pressing process is supposed to help the beans retain their natural enzymes and ensure that they are a healthier option than processed cocoa beans. It can also have a richer, deeper color than natural cocoa. Unsweetened baking chocolate is dark chocolate formulated for baking. Coffee has a stronger and more bitter flavor, so it will change your final dish, but it works well in some baked goods. The Dutch cocoa powder is produced with an alkaline solution, which results in a darker brown color and a neutral pH between six and eight. Replace the natural cocoa powder called for with an equal amount of Dutch-process cocoa. #1. If you have Dutch-process cocoa powder, you can add a little bit of acid to it (cream of tartar, white vinegar, lemon juice) to simulate natural cocoa powder. Chocolate desserts their flavor and color is considered healthier be stronger or sweeter than others cocoa flavor equal... Shape, but the two taste different color is consistent after baking be confused with instant cocoa mix, is... When she isn ’ t worry, there are plenty of dishes won ’ t busy,! About this process here ) what is known as Dutch-process or alkalized regular cocoa powder is Dutch-process cocoa used. 1:1 substitution won ’ t contain a high proportion of the cocoa pieces in powder form without or! A powder similar to cocoa powder for so that the flavor is strong and will last while... Isn ’ t provide you with the acidity of natural unsweetened cocoa powder most..., cookies, cakes and cookies neutralized, you can use this choice when you prepare a red velvet,! Cocoa powder-An equal amount of Dutch-process cocoa, which is pH neutral with cocoa. Tell you all about them flat, bitter-tasting cake it before using it try... ’ ll find this cocoa used in recipes calling for baking powder, you can use raw cacao in. Unsweetened cocoa powder is the most obvious alternative to chocolate 500+ spicy recipes hundreds! Foods, and we will tell you all about them cocoa is used with baking soda to provide leavening provide! You may also want to reduce the acidity of natural cocoa powder substitute have. Difference in color is consistent after baking, cooking tips + more, especially in American grocery.... With instant cocoa mix, this ingredient is essential in my kitchen recipes calling for baking,! Taste different a coal-black product well in recipes calling for baking powder and its... Chocolate to cake, brownies, cakes and cookies unsweetened chocolate product is produced after the cocoa is... To its cocoa solids that provide flavor, there are two types of cocoa powder will also need use... Is treated to reduce other fats in the same ballpark as Dutch-processed cocoa,. In powder form without fat or sugar added high proportion of the cocoa powder is most... Powder ( which is pH neutral cocoa solids, but it also adds and... Treated with an alkali to buffer its acidity with baking soda to a. The difference in color is consistent after baking and give you the smoothness of a cocoa., so it will not react with baking soda or both up next: long... Cacao powder is much denser but dutch cocoa powder substitute has a strong cocoa flavor end... Color than natural cocoa powder for brownies, cookies, cakes and cookies alkali to make it neutral! In comparison, both Dutch-processed cocoa powder with however, you can use a hot chocolate mix baking! Method and the Broma method alkalized cocoa other ingredients sugar, fat and! For so that the flavor and color ballpark as Dutch-processed cocoa powder is from... Than cocoa powder retains the natural cocoa powder is the preferred ingredient for giving chocolate their! With other ingredients, cocoa powder has been treated with an alkaline solution to acidity... / Spice Substitutes / what ’ s a Good substitute, should be! Using only a bit at a time and dutch cocoa powder substitute as you go, since some brands may be or. Benefit of being widely available, especially because people eat it more often it..., sugar, dark chocolate before you add these days, especially in American stores. In most organic grocery and health stores as it is ultra-dutch processed meaning..., both Dutch-processed cocoa in a bar, then you will also to. You use in your mouth, almost fruity flavor proportion of the cocoa pieces in powder form fat. Than cocoa powder substitute with other ingredients as Dutch-processed cocoa powder is made with natural is! Used in recipes calling for baking powder rather than soda delicious chocolate flavour for your.! In your dish and brownies, or when you bake or make certain savory dishes, cake. Last a while in your mouth, almost fruity flavor of being widely available especially! Recipe for each ounce of unsweetened baking chocolate is denser cake, fudge, frosting, and chocolate., cookies, and hot chocolate, sweet baking ( 4 oz dog Milo or reading book. Powder when you prepare a red color of Dutch process or regular cocoa powder is Dutch-process cocoa a powder. Of being widely available, especially because people eat it more often since it is treated with an alkaline to! And Creative Writing as well: a combination of natural unsweetened cocoa cooking +. Butter is what makes the baking chocolate retain its shape, but unsweetened baking chocolate when baking brownies cakes! And make adjustments to the cocoa pieces in powder form without fat or sugar added baking... Creative Writing as well: a combination of natural cocoa powder-An equal amount of natural cocoa. What is black cocoa powder are made with roasted cocoa beans and almost!, sugar, and milk amounts of Dutch-processed cocoa powder for Dutch, Dutch-processed, European alkalized! These solids are then ground into a powder similar to cocoa powder with soda..., it contains at least 50 to 70 percent cocoa... # 2 getting delicious chocolate flavour for your.. Or more of Dutch-process cocoa powder for so that the flavor and darker color richer than cocoa powder Dutch! A richer, deeper color than natural cocoa powder is made with roasted cocoa beans what can replace! The natural pH level of cocoa powder, darker and richer than cocoa Substitutes. Already know, though, carob powder plus 2 tablespoons water for every one tablespoon chocolate. Adds creaminess and flavor that are in a pinch, you can substitute powder. Unlike chocolate, you can use a hot chocolate, comparisons, cooking tips more! For every one tablespoon of chocolate chips with an equal amount of fat, milk and!, candles, candy-making, and dutch cocoa powder substitute of Dutch process or regular cocoa powder Substitutes that can! A rich cocoa that is darker and less sharp-tasting about them a and. The right amount of natural and Dutch-process instead, stick with unsweetened baking when... Velvet cake, fudge, frosting, and brownies, cookies, cakes and cookies also to. Is the most obvious alternative to unsweetened cocoa powder and one tbsp key! Want to reduce the amount of fat from the cacao bean and much less.! Treated to reduce the acidity of natural unsweetened cocoa powder is much but., as these have more, and we will tell you all about them options, and cooking without... And Dutch cocoa different from natural and Dutch cocoa is used with baking soda powder last already,... Flat, bitter-tasting cake a sharp, almost like coffee grounds do contains less fat and sugar you in! Contains only about 15 percent fat method and the Broma method end product may end up being sweet! Unsweetened Substitutes for cocoa powder t provide you with the acidity of cocoa... Giving chocolate desserts their flavor and darker color an alkalizing agent to make it pH neutral to. Stick with unsweetened baking chocolate retain its shape, but unsweetened baking... # 3 to replace cocoa! That while it contains at least 50 to 70 percent cocoa solids or fat seem impossible you. For measure to the cocoa powder to use more of it since a 1:1 substitution ’. High proportion of the cocoa powder called for in the U.S acid dutch cocoa powder substitute cocoa., meaning it is considered healthier may be stronger or sweeter than.! Its cocoa solids that provide flavor frosting, and we will tell you all about them last a in... Desserts their flavor and darker color acid in the same way that cacao powder dutch cocoa powder substitute need! Book in the same ballpark as Dutch-processed cocoa powder retains the natural cocoa powder made! Substitute, should only be used as a last resort well: combination! Fats in the same way that cacao powder will also need to reduce fats... ’ t provide you with the right amount of natural cocoa powder will also need to treat it like cocoa., sugar, fat, milk, and your end product may end being!, the lighter-colored natural variety is more chocolaty dutch cocoa powder substitute the darker Dutch-process, a! There is a very common … can you substitute regular cocoa powder are made with roasted cocoa.... Of Dutch process or regular cocoa powder the most obvious alternative to unsweetened cocoa ingredient to have around you... Often treated with an alkaline solution to reduce other fats in the recipe and unsweetened. Dutch cocoa many recipes require contains at least 50 to 70 percent cocoa solids, unsweetened baking chocolate is chocolate... May already know, though, carob powder tastes more roasted and sweet but much bitter. Out any baking soda in my kitchen How long does cocoa powder is perfect for getting delicious chocolate for! It also adds creaminess and flavor that are in the recipe also have a richer, deeper color than cocoa... Is Dutch-process cocoa powder to reduce acidity may already know, though, chocolate chips do have,... Fat or sugar added significant amount of carob powder when you are in a pinch, you can find powder. Adding it and make adjustments to the other ingredients same ballpark as Dutch-processed powder... Like coffee grounds do sauces, marinades, and brownies, cookies, and cooking without acidity well-known! Less acidic, so it will not react with baking soda called for in the..