Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts.

If you've ever grabbed the wrong cocoa powder in a rush—or found yourself with only one option in the supermarket—you've probably wondered if there's a big difference between cocoa powder types. When ...

Add Yahoo as a preferred source to see more of our stories on Google. The quality of cocoa powder can vary depending on the beans, of course, and how it’s processed. There are two main types: natural ...

Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...