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    What exactly is cocoa and how is "Dutch process" cocoa different from regular cocoa?
    A: When almost all of the cocoa butter has been pressed out of ground and shelled cocoa beans, the pure powder that remains is unsweetened cocoa. "Dutched" or "Dutch process" cocoa has been treated with an alkali to neutralize the acids naturally present in cocoa beans. Dutched cocoa is darker, milder and deeper in flavor than cocoa that has not been Dutched. Most fine European cocoas are alkalized. If a recipe calls for "Dutch process" cocoa, you can substitute regular nonalkalized cocoa by adding a pinch of baking soda to it. Cocoa provides a powerful hit of chocolate flavor in recipes for cakes, candies and drinks. .




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