What is it?

When it comes to delivering deep, dark chocolate flavor, plain old cocoa powder is hard to beat. Made of finely ground partially defatted cocoa solids, it comes in two styles: natural (simply labeled unsweetened cocoa powder) and Dutch-processed (or alkalized), which has been treated with alkali to neutralize its natural acidity. Both taste bitter out of the box, but natural cocoa, which is lighter in color, has a fruitier, more acidic chocolate flavor, while Dutched cocoa, is mellower, with an almost nutty flavor.

厨房数学：

2-1/4盎司。= 3/4杯

Don’t have it?

In recipes without a chemical leaven (baking soda or baking powder), you can substitute Dutch-processed cocoa powder for natural cocoa powder. But the two types of cocoa react differently with baking soda and baking powder, so if your recipe contains these ingredients, stick with the type of cocoa that’s called for.

如何选择：

品牌之间存在风味变化。您可能会发现自己喜欢高级品牌的复​​杂风味，例如Merckens和Valrhona，或者您可能更喜欢Hershey's和Nestlé等超市品牌的熟悉风味。

将天然和荷兰语制品可可放在储藏室中是一个很好的经验法则。Scharffen Berger和Nestlé天然可可和Dröste为荷兰语制品。

如何准备：

使用食谱所需的可可类型。天然可可略微酸性，因此通常与小苏打配对以中和酸度并加深颜色。荷兰语过程已用碱性溶液处理，以使其颜色变暗并柔和其风味。它是中性的，至稍有碱性，因此通常与中性发酵粉搭配。如果您的食谱不需要发酵粉，小苏打或酸性成分，例如酸奶油或酪乳，则可以使用可可。

如果您的可可粉是块状的，请在使用前通过筛子过滤。通常只有存储了几个月的可可才需要这是必要的。新鲜可可的团块会随着温和的搅拌而消失。

将可可用干成分或最小液体搅拌到湿成分之前；否则，很难分解任何团块。

如何存储：

Stored in a cool, dry cupboard, cocoa powder will last for up to a year and a half.

交叉引用

荷兰可可粉

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