Cocoa powder, the finely ground, pressed substance left after cocoa butter has been extracted from the beans, is an indispensable ingredient in many recipes which adds a wonderful flavor. The two types of cocoa powder are Dutch process and natural, and it is best not to substitute one for the other -- just stick with what your recipe calls for.
"Dutched" cocoa differs from natural in that an alkaline solution is added to the beans during roasting, mellowing their acidity. Reddish brown and milder tasting than natural cocoa powder, Dutch process cocoa powder is ideal in baked goods where its subtle flavor complements the other ingredients. It should be combined with an acid such as baking powder.
Natural or American-Style
Natural cocoa powder is acidic, so must be combined with an alkaline ingredient such as baking soda to create bubbles of carbon dioxide, which cause leavening. With an intense, bitter, deep chocolate flavor, it tastes great in brownies and cookies.
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