Cocoas in Baking

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
It’s important for bakers to be aware of the difference between “natural” and alkalized cocoa powders. Some recipes rely on acidic natural cocoa to react with baking soda and generate leavening carbon dioxide. If the same recipe is made with an alkalized cocoa, the reaction won’t take place, no carbon dioxide will be generated, and the taste will be alkaline and soapy.