Cocoa Powder 101: Alkalized vs. Natural
Автор: CIRANDA
Загружено: 2026-02-13
Просмотров: 21
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Is natural or alkalized cocoa powder better for your application? The choice affects more than just color. In this focused video, we explain how processing method influences pH, flavor development, and appearance.
Natural cocoa retains its slightly acidic profile, delivering brighter, fruit-forward notes and a lighter reddish-brown hue — ideal when working with baking soda or building classic cocoa flavor. Alkalized (Dutch-processed) cocoa is treated to raise the pH, resulting in a darker color, smoother taste, and softer acidity. Whether you're developing beverages, frostings, cookies, or brownies, understanding the difference helps ensure your final product looks an
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