Finally! A to the point explanation describing the difference between the 2 cocoas! Many video recipes just state to use the cocoa that's listed in the recipe but don't often explain why. I personally use natural cocoa powder in my cake baking. If I want something chocolatey, I want it to really taste like chocolate. :)
Thanks a lot!! This is very helpful, I used to think that dutch processed cocoa is richer in chocolate flavor but turned out it is totally the opposite! Interesting
Also good to note that if you're making something that doesn't have chemicals leaveners, like a cheesecake, you can use either one. I prefer the dutch process when I bake dark chocolate cheesecakes and they turn out very dark and rich.
In New Zealand I have found the natural cocoa to lack flavour and wonder whether some cheaper fillers are sometimes added to natural cocoa. Dutch processed cocoa is a lot more expensive so I usually mix the two to get the intense flavour and colour that I want.
If you watch other videos you will see they agree that the Dutch process has a stronger flavour. I like the Donavan's and Avalanche Cocoa powders both are Dutch process, the natural ones i have bought in NZ (long ago) were indeed just so hopeless I can't help but wonder if they were diluted but TBH I think that's just the difference between the 2.
@@chrisscott6417 the flavor is much sweeter and more flavorful. Not sure if it's a huge difference if you'll add sugar to it. I certainly prefer it. Droste cacao is the way to go for sure.
@@enydnightshade That's how our intuition works. I have been buying various brands of dutched dark cocoa and the non-alcalized one and comparing them side by side, and the dark ones don't have more cocoa flavor - they are pleasantly smooth, they can look nicer as a drink, but the un-dutched brands simply have more taste to them. Have in mind, however, that those non-alcalized brands can differ significantly between each other - some will have that hint of sour-fruitiness in the background, others will be more like simply a "strong cocoa", with their animating power rivaling that of coffee, with little to none of any perceiveable fruity-sourness. I would strongly recommend buying un-dutched cocoa from at least 2 different sources and running a quick comparison before stocking up more properly.
In Indonesia we dont have local brand that has the information of the process. We do have dark & lighter cocoa powder, I like the taste of the lighter one. I like to mix both to get the taste & the color. The newest color we have something called black noir cocoa, it is so dark the color is black, like the oreo biscuit.
Cool, I really learned something new! ....love your videos! Are chocolate and cocoa powder made from the same bean? I always thought they were two different substances.
Jake Lynch from what I read chocolate is the cocoa butter and powder recombined, plus sugar and sometimes milk. Cheaper chocolate usually uses vegetable fat instead of cocoa butter, since it's pretty expensive.
Thanks Thomas!! This info is helpful. My kitchen conundrum is the editor of these videos!!! You could give an extra second so we can really see when chefs try the food, REALLY! #kitchenconundrums
I have a tub of Hershey's Special Dark cocoa powder and it is a blend of both the natural and dutch cocoa powders. Baked goods from this product come out very dark/black in color.
I Thomas! My #KitchenConundrum is convection ovens. My new oven has a convection feature with a fan, but I’m not really sure when to use it and what the benefit is. It seems kinda useles. So, can you explain it? Thanks!
Hello! Great video as always, I love how you have a good understanding of how everything works together! I was wondering, do you have any tips regarding how to make substitutions and make recipes healthier? Things like how to substitute applesauce for oil in baked goods and things like that. I usually use these sorts of recipes but I don't have a full grasp of how it works. Just a suggestion, otherwise have a great one!
Another thing to consider is that the Dutch process destroys the healthful flavonoids in the cocoa. I take a teaspoon in my coffee and always use natural.
Should Dutched one be made with the solution or even the baking soda only to neutralize it , coz I want to make 1kg of it but I wonder what ratio would I use?
And what is unsweetened cocoa powder then? Or hot chocolate cocoa powder? I'm french so there are absolutely no names like that... I just have to figure out which one is what so I can buy the right one.
alkali-processed “dutched” cocoa is not as healthy (See Update on Chocolate for the graph and Healthiest Chocolate Fix for some other chocolate comparisons). Dutched cocoa can have as few as half the phytonutrients, but that just means you have to use twice as much. Alkalized or “Dutched”- the process removes some of the chemistry that is thought to be responsible for the cardiovascular health benefits of the food: flavanol (flavan-3-ol) antioxidants.
I found my cocoa powder much darker than before after alot of research i came to know that it is of Dutch process and it does not give a good spong to my veg cake as i have been using baking soda along with the powder..so please let me no that it i skip the soda should i increase the amount of baking powder to make it more spongy... because i have been making it with the same recepie since last long time and now when i got another Coco powder i found different in my cake and was Anable to fine...after seeing this video I realised it was of Dutch process.. please let me now because i dont find tartar
#kitchencondrums Since you are talking about chocolate, would you please show how to do a chocolate meringue pie? I made one a while back, but it was sweaty on the bottom crust. Thank you, Thomas!
Can you mix them? Like.. add a little bit of natural to mostly dutch to up the rich chocolate flavor? (Since dutch is milder). Is this possible in a cake or too complicated to mess with?
Stephen Bailey I do this especially in frosting. I figure the two balance eachother out ph wise so I also hold off adding any baking soda or cream of tartar altho I will put baking powder. Seems to come out ok for me.
pwntmatch The cocoa butter can be used for a lot of things, including but not limited to being added to make chocolate richer, sold as blocks for your own use, and made into white chocolate.
As usual super interesting!!! I have a #kitchenconodrum... it would really interesting to know a littlw bit more in depth about leveners, the differences and how to substitute.
emily Ross think of it as extra Dutch ie even more alkali. Def don’t use with baking soda - it’s so alkali it will do the work of baking soda in a recipe that asks for baking soda and in a non baking soda recipe you might want to add a tiny bit of cream of tartar.
The recipe for French macarons that I've been using for years calls for 95-99g egg whites, 30g castor sugar, 125g almond powder, and 210g powdered sugar. It yields about 30 sandwiched macarons that are 1.5" in diameter. Hope this helps!
If i want to substitute one to the other .. do i need to use the same amount or more or less? .. is it going to affect the final product (colour and texture) ?? ..
My point exactly. Hershey's just revised the formula of there Special Dark Cocoa to what they now describe as "Dutch processed" and I absolutely hate ir. I was wondering why my the product was so red all of a sudden and why everything I made with it lacked that deep, adult chocolate punch until I noticed "new formula " on the lable. Why can't they just s!/t alone?,??? .
Finally! A to the point explanation describing the difference between the 2 cocoas! Many video recipes just state to use the cocoa that's listed in the recipe but don't often explain why. I personally use natural cocoa powder in my cake baking. If I want something chocolatey, I want it to really taste like chocolate. :)
I prefer the dutch processed when baking only because i like the sound of it.. Never knew there was a difference in the end product..thanks
ROFLMAO!
Thomas Joseph is the best!
I used to like to use Dutch cocoa and powdered sugar to coat my chocolate truffles. I liked that they weren’t as bitter.
Interesting. No wonder I see cream of tartar or baking soda in recipe that has either ingredient. Thanks for the info!
I want a supercut of every time Thomas Joseph says "you guys!"
Thanks for the great videos!!!
Thanks a lot!! This is very helpful, I used to think that dutch processed cocoa is richer in chocolate flavor but turned out it is totally the opposite! Interesting
Just because they add a little neutralizer but it's probably all about the beans
I thought the same 😂
Also good to note that if you're making something that doesn't have chemicals leaveners, like a cheesecake, you can use either one. I prefer the dutch process when I bake dark chocolate cheesecakes and they turn out very dark and rich.
Very helpful about the substitutions, thanks for the tutorial.
Great tip! I always want to know difference. Thanks!
In New Zealand I have found the natural cocoa to lack flavour and wonder whether some cheaper fillers are sometimes added to natural cocoa. Dutch processed cocoa is a lot more expensive so I usually mix the two to get the intense flavour and colour that I want.
If you watch other videos you will see they agree that the Dutch process has a stronger flavour. I like the Donavan's and Avalanche Cocoa powders both are Dutch process, the natural ones i have bought in NZ (long ago) were indeed just so hopeless I can't help but wonder if they were diluted but TBH I think that's just the difference between the 2.
Hold on, I thought that Dutch processed cocoa would make stuff more chocolatey
It sure has more chocolate punch. Non alkalised has more nuances and flavours from the Bean.
@@chrisscott6417 the flavor is much sweeter and more flavorful. Not sure if it's a huge difference if you'll add sugar to it. I certainly prefer it. Droste cacao is the way to go for sure.
I thought so too because of the color.
@@enydnightshade
That's how our intuition works. I have been buying various brands of dutched dark cocoa and the non-alcalized one and comparing them side by side, and the dark ones don't have more cocoa flavor - they are pleasantly smooth, they can look nicer as a drink, but the un-dutched brands simply have more taste to them.
Have in mind, however, that those non-alcalized brands can differ significantly between each other - some will have that hint of sour-fruitiness in the background, others will be more like simply a "strong cocoa", with their animating power rivaling that of coffee, with little to none of any perceiveable fruity-sourness. I would strongly recommend buying un-dutched cocoa from at least 2 different sources and running a quick comparison before stocking up more properly.
Every video with Thomas is so interesting and educational, I love them!
We need more Thomas Joseph.
Very informative and answered all ny questions. Thank you!
How incredibly informative and helpful. Thanks, Thomas!
I love watching Thomas joseph
Explained so well. Thank you Thomas Joseph.
This was awesome! Very informative! Thank you
i admire your explaations,so clear to understand..😊 really enjoy guys watching your videos .
What I do sometimes is mix both ! Best result
In Indonesia we dont have local brand that has the information of the process. We do have dark & lighter cocoa powder, I like the taste of the lighter one. I like to mix both to get the taste & the color. The newest color we have something called black noir cocoa, it is so dark the color is black, like the oreo biscuit.
You are AWESOME Thomas!
Good to know! Thanks, Thomas!
Can you do a video of chocolate cupcakes recipe please? They look delicious!
I love this dude
Baking soda can be boiled also like lemons to help breathing or added to raise the pH of cocoa powder more alkaline like the dutch process
So glad this was posted. What great information!
That's exactly I wanted to know!! Thank you.
Cool, I really learned something new! ....love your videos! Are chocolate and cocoa powder made from the same bean? I always thought they were two different substances.
Jake Lynch from what I read chocolate is the cocoa butter and powder recombined, plus sugar and sometimes milk. Cheaper chocolate usually uses vegetable fat instead of cocoa butter, since it's pretty expensive.
Yes they are.
I really love this channel and ofcourse Thomas.. ❤
Excellent information. Now I understand !
Amazing! Loving your vids, very informative. 😍💗
Thanks Thomas!! This info is helpful. My kitchen conundrum is the editor of these videos!!! You could give an extra second so we can really see when chefs try the food, REALLY! #kitchenconundrums
Thanks lot for shared us clear and detail information about it.
Awesome..clear explanation..i always wanted to know this..👍
Thanks for this video 😊
Very Helpful Information thank you
This was so helpful thanks!
Very informative. Thank you!
What about the "natural black" cocoa powder?
I have a tub of Hershey's Special Dark cocoa powder and it is a blend of both the natural and dutch cocoa powders. Baked goods from this product come out very dark/black in color.
i love black cocoa
Thanks for the tips!
Dutch process + coffee gives the best chocolate taste in my view.
Which is the best, for making a Hot Chocolate drink ?
Can I still put buttermilk in a cake with natural coco powder?
Great video! Thank you!!
I miss the old theme song lol! Thanks TJ, super informative as always !
I Thomas! My #KitchenConundrum is convection ovens. My new oven has a convection feature with a fan, but I’m not really sure when to use it and what the benefit is. It seems kinda useles. So, can you explain it? Thanks!
ruclips.net/video/bSwrilHFprg/видео.html
ovens.reviewed.com/features/convection-cooking-101-a-guide-to-cooking-baking-with-fans
Very helpful!
Thanks for the info =) something new to learn everyday from here
Hello!
Great video as always, I love how you have a good understanding of how everything works together!
I was wondering, do you have any tips regarding how to make substitutions and make recipes healthier? Things like how to substitute applesauce for oil in baked goods and things like that. I usually use these sorts of recipes but I don't have a full grasp of how it works. Just a suggestion, otherwise have a great one!
Try the Vegan Recipe channels.
I used Dutch coco powder for cake but I didn't turned good why plz help me out it didn't baked well
Thank you!
For the color preference. Aesthetics is more important than nutrition and taste for many.
which one is more healthy??
thank for share the good information.
Always wanted to know!
If a recipe doesn't specify, how can we tell which it means? (I currently go with natural unless it specifically says dutch.)
I think you are correct. And dutch process is more expensive you you save with natural.
Tqvm for the info. Really useful
Problem is, most recipes wouldnt tell if should be natural or or alkanized. So what should I add?
For some reason I prefer the Dutch Process, maybe it's the mellowness of the taste.
Another thing to consider is that the Dutch process destroys the healthful flavonoids in the cocoa. I take a teaspoon in my coffee and always use natural.
I didn’t even consider that! Thanks for this comment.
Hi! What brand of Dutch Cocoa powder are you using? :)
Superb video
My cookies consist same amt of baking soda and baking powder. Which cocoa powder i shld use?
thank you.....please can you talk about french crepes....because every time i make it it's different....
Why did you change the song?
I'm pretty sure he's not in charge of picking the song...
should i lessen the amount of baking soda if i use dutch process cocoa powder ?
Should Dutched one be made with the solution or even the baking soda only to neutralize it , coz I want to make 1kg of it but I wonder what ratio would I use?
Can you pls do a video on how to substitute chocolate using cocoa powder! Thank u v much
AG UT you will need to add more fat (butter) sugar and vanilla if using cocoa instead of chocolate.
Thanks, Good info
And what is unsweetened cocoa powder then? Or hot chocolate cocoa powder?
I'm french so there are absolutely no names like that... I just have to figure out which one is what so I can buy the right one.
Hi Jo can you please show us how to make chocolate at home i mean like dark chocolate or milk chocolate thank you.
great vid....thx
alkali-processed “dutched” cocoa is not as healthy (See Update on
Chocolate for the graph and Healthiest Chocolate Fix for some other
chocolate comparisons). Dutched cocoa can have as few as half the
phytonutrients, but that just means you have to use twice as much.
Alkalized or “Dutched”- the process removes some of the chemistry that
is thought to be responsible for the cardiovascular health benefits of
the food: flavanol (flavan-3-ol) antioxidants.
Is dutch considered organic?
which cocoa powder used for hot chocolate
Can i mix them together in the same recipe that I’m using???
what will happen if you combine the two different cocoa? just curious
I found my cocoa powder much darker than before after alot of research i came to know that it is of Dutch process and it does not give a good spong to my veg cake as i have been using baking soda along with the powder..so please let me no that it i skip the soda should i increase the amount of baking powder to make it more spongy... because i have been making it with the same recepie since last long time and now when i got another Coco powder i found different in my cake and was Anable to fine...after seeing this video I realised it was of Dutch process.. please let me now because i dont find tartar
new information .thanks
Make a video about beignets
#kitchencondrums Since you are talking about chocolate, would you please show how to do a chocolate meringue pie? I made one a while back, but it was sweaty on the bottom crust. Thank you, Thomas!
Can you mix them? Like.. add a little bit of natural to mostly dutch to up the rich chocolate flavor? (Since dutch is milder). Is this possible in a cake or too complicated to mess with?
Stephen Bailey I do this especially in frosting. I figure the two balance eachother out ph wise so I also hold off adding any baking soda or cream of tartar altho I will put baking powder. Seems to come out ok for me.
May you help me With that ?, I strongly in need of that!.
How can he say that natural cocoa powder has a richer flavor than Dutch processed?
very interesting.But what happens to the natural cocoa butter ,after the process?
pwntmatch
The cocoa butter can be used for a lot of things, including but not limited to being added to make chocolate richer, sold as blocks for your own use, and made into white chocolate.
As usual super interesting!!! I have a #kitchenconodrum... it would really interesting to know a littlw bit more in depth about leveners, the differences and how to substitute.
Can you teach us on how to do floating islands?
which cocoa powder to make tiramissu?
Hello from Houston Texas,what about the black Cocoa powder?
emily Ross think of it as extra Dutch ie even more alkali. Def don’t use with baking soda - it’s so alkali it will do the work of baking soda in a recipe that asks for baking soda and in a non baking soda recipe you might want to add a tiny bit of cream of tartar.
Lol I love the music--it reminds me of music I'd hear on a 90s-era video seminar about workplace conflict resolution
#kitchencondrums can you share French meringue macroon receipe in grams.
The recipe for French macarons that I've been using for years calls for 95-99g egg whites, 30g castor sugar, 125g almond powder, and 210g powdered sugar. It yields about 30 sandwiched macarons that are 1.5" in diameter. Hope this helps!
Thank youuu for your help i will never eat the dark one neveeeerrrrrr😔😔😔😔😔😭😭😭😭😭😭😘😘😘😘
Is dutch cocoa harmful because it’s processed??
No, not everything processed is harmful. But because Dutch cocoa is processed, it has less nutrients than natural.
@@kiwifruit8220 thanks!
Shimmy shimmy cocoa powder I think I like it ..
is Dutch coco the same as dark coco.
If i want to substitute one to the other .. do i need to use the same amount or more or less? .. is it going to affect the final product (colour and texture) ?? ..
same amount. you just have to account for the acidity like he mentioned in the video
TooLittleInfo thank you 😇🙏🌹
Thomas ate a piece of cake.
So if natural is more chocolatey, why would you use the other type?
Dutch process is less bitter and has deeper flavor. It also has a better color and disolves quicker in wet ingredients.
My point exactly. Hershey's just revised the formula of there Special Dark Cocoa to what they now describe as "Dutch processed" and I absolutely hate ir. I was wondering why my the product was so red all of a sudden and why everything I made with it lacked that deep, adult chocolate punch until I noticed "new formula " on the lable. Why can't they just s!/t alone?,??? .
how to make cocoa with order ingredient if I do not have the fruit