The big debate in cocoa powder has always been Dutch-processed versus natural. Is that really the most important factor?
What We Learned
When we want big chocolate flavor in everything from cookies and cakes to puddings and pies, we turn to cocoa powder. It has a higher proportion of flavorful cocoa solids than any other form of chocolate, so ounce for ounce, it tastes more intensely chocolaty. It's made in two styles—Dutch-processed and natural—and there's fierce debate in the baking world about which is best. Both ...