If you're a chocolate lover who also enjoys baking, it's important to know the differences between natural and ...

Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

It is a common belief that when food undergoes various forms of processing, the health benefits of that food are greatly reduced. A team of scientists at the Pennsylvania State University have found ...

ACCRA, GHANA — Cargill announced it has completed a 16-month, $13 million expansion of its cocoa processing facility in Tema, Ghana, an initiative that increased the plant’s grind capability by 20% ...

Add Yahoo as a preferred source to see more of our stories on Google. Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, ...

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts.