Most people don’t know this about cocoa powder. Dutch process isn’t always better. The alkalization process can strip away the fruity complex flavors of cacao and it often tastes salty or smoky. Get more baking tips and good science facts at www.ScientificallySweet.com #foodscience | Scientifically Sweet

COCOA POWDER 101! 🤎 Natural Cocoa Powder: - Acidic (pH ~5.5) - Activates baking soda - Produces lighter-colored baked goods that rise taller but can sometimes be drier - Chocolate flavor is sharper and fruitier 🤎 Dutch Process: - Neutral to alkaline with pH of 7 to 8 - Often paired with baking powder - Creates deep-colored, denser, and fudgier bakes thanks to the typically higher fat content - Smoother, softer chocolate flavor FAT CONTENT: Check the nutrition label to estimate. You want at lea