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Forum -> Household Management -> Kosher Kitchen
Why are all the KFP cocoas Dutch Process?



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amother
OP


 

Post Mon, Apr 04 2022, 5:11 pm
I really don't get it. Don't people want natural cocoa ( EDIT to the extent they do all year)? Is there something about the manufacturing process that makes it better( EDIT for Pesach)?
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amother
Ruby


 

Post Mon, Apr 04 2022, 5:15 pm
Dutch processed cocoa is smoother tasting and darker in color. Less acidity.
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amother
Seashell


 

Post Mon, Apr 04 2022, 5:17 pm
According to the OU, cocoa powder does not require special KFP certification.
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Elfrida




 
 
    
 

Post Mon, Apr 04 2022, 5:30 pm
amother [ OP ] wrote:
I really don't get it. Don't people want natural cocoa? Is there something about the manufacturing process that makes it better?


There has to be some kind of processing to turn it from cocoa beans into cocoa powder. I don't know much about it, but they need to be ground and have the cocoa butter removed at the very least. Dutch processing is one of a few processing methods that is meant to lead to the best results.

ETA Having just spent five minutes researching on Google, the Dutching process alters the pH, giving it a smoother taste and allowing it to mix with water more easily, making it much better for baking.


Last edited by Elfrida on Mon, Apr 04 2022, 5:40 pm; edited 1 time in total
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amother
OP


 

Post Mon, Apr 04 2022, 5:31 pm
amother [ Ruby ] wrote:
Dutch processed cocoa is smoother tasting and darker in color. Less acidity.

It has less "floral" flavor, and the lack of acidity means it can't be used to neutralize baking soda.
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amother
Pear


 

Post Mon, Apr 04 2022, 5:38 pm
Hershey's is fine for pesach with just an OU according to the OU guide. You can get regular.
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