Bottom left: Dutch-processed cocoa powder. Top right: Natural cocoa powder.
它是什么？
当涉及到深黑巧克力味时，很难打败普通的古老可可粉。它由细小的可可固体部分制成，具有两种样式：天然（简单标记为未加糖的可可粉）和荷兰语处理（或碱化），已用碱处理以中和自然酸度。两者都可以从开箱即用的味道，但是颜色较轻的天然可可味具有更高的巧克力风味，而荷兰可可则是梅洛尔（Mellower），几乎具有坚果味。
Kitchen math:
2-1/4 oz. = 3/4 cup
没有吗？
在没有化学酵的食谱中（小苏打或发酵粉），您可以将荷兰加工的可可粉代替天然可可粉。但是两种类型的可可对小苏打和发酵粉的反应有所不同，因此，如果您的食谱包含这些成分，请坚持使用所需的可可。betway电子竞技俱乐部
How to choose:
There are flavor variations among brands. You might find that you love the complex flavor of premium brands, such as Merckens and Valrhona, or you might prefer the familiar flavor of the supermarket brands like Hershey’s and Nestlé.
It’s a good rule of thumb to keep both natural and Dutch-process cocoa in the pantry; Scharffen Berger and Nestlé for natural cocoa, and Dröste for Dutch-process.
How to prep:
Use the type of cocoa your recipe requires. Natural cocoa is slightly acidic, so it’s usually paired with baking soda to neutralize the acidity and deepen the color. Dutch-process cocoa has been treated with an alkaline solution to darken its color and mellow its flavor. It’s neutral to slightly alkaline, so it’s typically paired with neutral baking powder. If your recipe doesn’t call for baking powder, baking soda, or acidic ingredients like sour cream or buttermilk, you can use either cocoa.
If your cocoa powder is lumpy, sift it through a sieve before using. This is usually necessary only with cocoa that has been stored for a few months; lumps in fresh cocoa will disappear with gentle whisking.
Whisk cocoa in with dry ingredients or with the smallest amount of liquid before adding it to wet ingredients; otherwise, it’s harder to break up any lumps.
How to store:
可可粉储存在凉爽干燥的橱柜中，最多可持续一年半。
Cross Reference
Dutched cocoa powder
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