Cocoa was first cultivated in ancient South America ... If you’re baking and are short on cocoa powder, you can substitute one ounce (square) of unsweetened chocolate for a quarter cup of ...

Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder.

Most chocolate recipes that mention "cocoa powder" or "unsweetened cocoa powder" will work with either the natural or Dutch versions, and it's your decision whether you want a stronger ...

Standard “natural” (or non-alkalized) cocoa powder is typically sold unsweetened, and although it may taste rather bitter and harsh on its own, its natural acidity works with baking soda to ...

You'll divide the batter and mix a portion with unsweetened cocoa powder, then layer the white and brown batters into the loaf pan and create a few decorative swirls. Dusted with confectioner's ...