Dutch-Process Unsweetened Cocoa

• Dutch-process unsweetened cocoa, also known as alkalized unsweetened cocoa, is a cacao-based powder in which alkali has been added to counteract the acidity of the cocoa. This alkali neutralization leads Dutch-process cocoa to have a less intense flavor. According to Joy Of Baking, this quality makes it perfect for more European-style desserts that call for a more subdued chocolate flavor, such as truffles or souffles. Additionally, its neutral quality makes it nonreactive in conjunction with baking soda. Because of this, Dutch-process cocoa is used for baking desserts that require baking powder. Because it also dissipates easily in beverages, it makes a fantastic gourmet hot cocoa. Lindt and Droste are two of the more famous and widely distributed manufacturers of Dutch-process cocoa.

Natural Unsweetened Cocoa Powder

• Natural unsweetened cocoa powder has a much stronger and more pungent quality. Lighter in color than Dutch-process cocoa, unsweetened cocoa powder is more acidic, as it is not treated with alkali. This is the type of cocoa more readily found in most American households, as it lends itself easily to classic desserts such as chocolate cake and brownies. According to What's Cooking America, another notable difference with natural unsweetened cocoa is its tendency to cause a leavening reaction (rising) when used in conjunction with baking soda during baking. Ghirardelli and Hershey's are some of the best-known brands of unsweetened cocoa powder.

Substituting One Type of Cocoa Powder For The Other

• Using one type of cocoa powder in a recipe when the other is called for is generally not a good idea, as a recipe that requires the subtler chocolate flavor of Dutch-process will be overwhelmed by unsweetened cocoa, and a recipe that requires the intensity of unsweetened cocoa will seem somewhat weak if Dutch-process is used instead.
  
  For those in a pinch who find that they simply have to substitute, there are two easy substitution options, supplied by What's Cooking America. To use Dutch-process cocoa in place of unsweetened cocoa, omit the baking soda from your recipe.To use unsweetened cocoa in place of Dutch-process cocoa, 1/8 tsp. of baking soda for each 3 tbsp. of unsweetened cocoa used. These substitution methods work fairly well, though it's best to use the cocoa powder called for in the recipe in question.

Hot Chocolate

• For those who have never had the pleasure of a cup of hot chocolate made with quality Dutch-process cocoa, prepare for something much, much better than the awful presweetened cocoa packets of your childhood. See Resources for a link to the recipe. Hot chocolate with Dutch-process cocoa will be much smoother than if it is made with other types of cocoa powder.

Brownies

• The classic brownie is made with the classic American cocoa powder. To get the traditional brownie, unsweetened cocoa will give the right texture and taste. See Resources for a link to Hershey's recipe for Deep Dish Brownies.