Home › Forums › Controversial Topics › Natural vs dutch cocoa
- This topic has 5 replies, 4 voices, and was last updated 8 years ago by 👑RebYidd23.
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April 10, 2016 10:06 pm at 10:06 pm #617535👑RebYidd23Participant
Which is better? Are both available in kosher-for-pesach versions?
April 10, 2016 11:09 pm at 11:09 pm #1145659akupermaParticipantNatural cocoa is largely inedible and is virtually unobtainable retail. If someone is claim their product is “natural” they are lying. Cocoa beans are largely inedible unless you doing something unnatural to them.
Furthermore, there is nothing special about Netherlands when it comes to cocoa (there might have been 400 years ago, but not today). The leading cocoa producers are in West Africa (even though the product is indigenous to Central America), and it is processed globally.
I suggest buy whatever chocolate products in your home country have a good hecksher, and ignore puff talk about “natural” or “Dutch” or “Swiss”.
April 11, 2016 12:10 am at 12:10 am #1145660oomisParticipantI thought “Dutch Process” means something else, not necessarily from the Netherlands. Live and learn.
April 11, 2016 12:49 am at 12:49 am #1145661kapustaParticipantI think Dutch processed is when they remove the bitterness from the cocoa and when you would use it depends on the specific recipe (I think Dutch processed goes with baking powder and regular goes with baking soda, but its a while since I checked.) I’m pretty sure you can get the Dutch Processed on Pesach from Leibers etc.
April 11, 2016 1:02 am at 1:02 am #1145662👑RebYidd23ParticipantNatural is non-dutch-processed cocoa, not raw cacao.
April 11, 2016 3:44 am at 3:44 am #1145663👑RebYidd23ParticipantWhich do you keep in your house?
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