Nonalkalized (natural)

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

Nonalkalized (natural) cocoa powder is familiar as Hershey’s cocoa in the brown box. Natural cocoa is a highly acidic product. In the American baking tradition, this kind of cocoa is often mixed with an alkali (such as baking soda), and the two react to create carbon dioxide, making the batter rise.

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