Dutch-processed cocoa

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Noun1.Dutch-processed cocoa - cocoa powder treated with a mild alkalizing agent (such as baking soda)
cocoa powder - the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream
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In terms of products, cocoa liquor made from Dutch-processed cocoa beans will be witnessing a marginally high demand compared to natural cocoa liquor products.
But perhaps a cup of hot cocoa may still be an occasional indulgence if it's made with Dutch-processed cocoa powder.
Some baking recipes call for Dutch-processed cocoa, which is processed with an alkalizing powder.
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting 'bc teaspoon salt For the chocolate ganache (optional): 7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimetre pieces 3/4 cup/180 millilitres heavy cream 1 tablespoon light corn syrup 1 tablespoon unsalted butter, at room temperature For the espresso cinnamon mascarpone cream (optional): 1 1/2 cups plus 1 tablespoon/375 millilitres heavy cream 3/4 cup/190 grams mascarpone Scraped seeds of 1/2 vanilla pod 2 'bd teaspoons finely ground espresso 3/4 teaspoon ground cinnamon 2 1/2 tablespoons powdered sugar Preparation 1: Heat oven to 350 degrees Fahrenheit/170 degrees Celsius.
1/2 cup Dutch-processed cocoa powder // 1 teaspoon vanilla extract // 1/2 teaspoon almond extract // 1 cup all-purpose flour // 1/4 teaspoon salt // 1/4 teaspoon baking soda // 3 large eggs plus 1 egg yolk, at room temperature // 2/3 cup olive oil //1-1/3 cups sugar // 1/4 cup confectioner's sugar

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