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 recipes, Dutch-processed cocoa bakes well with baking powder, which has a neutral pH, but not with baking soda, which has an alkaline pH.
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
Our finds were tremendous; dutch-processed cocoa, a dark reddish brown, was instantly snatched in the heart of Faisal Street, crunchy sesame-encrusted peanuts dipped in honey were brought home from Mohandiseen and rolls of thick cling film that doesn't tear at the slightest tug discovered at my current market of choice, Suleiman Gohar Street, right behind Tahrir Street in Dokki.

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