What's the difference between natural and Dutch process cocoa powders? Natural cocoa is simply finely ground roasted dried cocoa beans. Dutch cocoa has been alkalized to yield a deeper, less acidic flavor. (It's also a bit pricier.) If your recipe doesn't specify, opt for natural.
GRAND PRIZE WINNER (Dutch): Droste.
An intensely bittersweet chocolate concentration that's pleasing to the eye, nose, and palate. This is the high-end cocoa you break out when you want to impress.
GRAND PRIZE WINNER (Natural): Nestlé Toll House.
Nuanced flavor and a powdery, delicate texture for melt-in-your-mouth baking. Great for everyday baking use.
All cocoa powders were tested using our June 2007 recipe for Bittersweet Brownies.