Dutching Cocoa

• By nature, cocoa is an acidic food. Natural cocoa powder is slightly acidic, but Dutch processed cocoa has been treated with an alkalizing solution that brings down its acidity. The dutch process makes the flavor of the cocoa smoother and deeper. Most European cocoa powder is Dutch processed, while both natural and Dutched are commonly available in the United States. If you're unsure what kind of cocoa you have in your pantry, look for potassium bromate or potassium carbonate on the ingredients list, which indicates that it is Dutch processed.

The Science Behind Baking

• The type of cocoa you use for baking makes a huge difference -- and not just in taste. Chemistry is central to the baking process; acidic ingredients are balanced with alkaline substances like baking soda to create a chemical reaction that makes baked goods rise. Recipes that call for natural cocoa rely on its acidity to create that perfect rise and crumb, while recipes calling for Dutch processed cocoa take its neutrality into account. For best results, don't interchange the two types of cocoa when baking.

Getting Saucy

• Sauces, puddings and ice creams are less finicky than their baked counterparts. Acidity and alkalinity don't play a huge role in creating a smooth custard, so cocoa is added more for the chocolate flavor than anything else. For these desserts, use either Dutch process or natural cocoa powder.

Cocoa Tips and Tricks

• Substitute cocoa powder for regular flour when flouring pans for chocolate desserts. This will prevent white flour from caking the edges and add more delicious chocolate flavor to the recipe. Store cocoa powder in a cool, dark place away from moisture. Cocoa powder will keep for as long as three years.