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Can you please tell me how do I know when to use baking cocoa vs. unsweetened cocoa in a recipe when the recipe does not specify?

Christine - from North Bethesda, MD

Baking cocoa and unsweetened cocoa are 2 names for the same ingredient. There are two types of cocoa powder: natural and Dutch-processed. Dutch-processed unsweetened cocoa powder is treated with an alkali to neutralize its acids. It has a reddish-brown color, mild flavor and is easy to dissolve in liquids. Natural unsweetened cocoa powder has a slightly more bitter taste and gives a deep chocolate flavor to baked goods. The two cocoas can be used interchangeably in recipes calling for cocoa.


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