Simply Recipes on MSN

Why You Should Never Use Dutch-Process Cocoa Powder in Certain Recipes, According to Ghirardelli

Because the pH of Dutch-process cocoa powder has been neutralized, it doesn’t react with baking soda in the same way natural ...
Hosted on MSN

Don't Swap Dutch-Processed For Natural Cocoa Powder In Cakes Without Reading This First

Every season can be considered "baking season" if that means more chocolate cake. Obviously, the core ingredient of any chocolate-based dessert is a cocoa powder of sorts, and the recommended type of ...
Just-Food

Why cocoa-efficient chocolate-making process could solve sector headaches

Cocoa pods are comprised of cocoa beans, pods, endocarp and pulp. Credit: Cristina Aldehuela / Getty. Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have ...
The Nation Newspaper

‘Two percent of African cocoa processed into finished products’

The International Cocoa Diplomacy (ICD) has called for collaborative action to enhance the quality of Cocoa production and value of Cocoa exports. Speaking at a joint briefing with the Lagos Chamber ...