Chocolate and cocoa have been around for a long time, but cocoa powder as we know it appeared only in the early 1800s. Dutch chocolate makers Casparus and C.J. van Houten (father and son) developed a process for separating cocoa butter from cocoa powder. C.J. van Houten then found a way to neutralize cocoa’s high acidity by bathing cocoa beans in an alkaline solution. This resulting cocoa, now called Dutch-process cocoa, is mild in taste and more chocolate-brown in color than lighter, red-hued natural cocoa.
King Arthur Flour, one of my favorite companies for baking goodies, now has four different varieties of cocoa: midnight black, rouge, double-Dutch dark, and light.
Midnight Black is a super-dark, heavily Dutched cocoa with extra-strong flavor. It makes baked goods that are nearly black in color. Used with a milder Dutch-process cocoa, it adds rich color and deep flavor.
Cocoa Rouge is a milder Dutch-process cocoa with bittersweet flavor and distinct mahogany color. It’s great for cakes and pastries, where its intense yet subtle taste complements other ingredients.
Can't wait to try these special cocoas for baking — and for my hot chocolate!
King Arthur Flour's website is: www.kingarthurflour.com.
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