The Core Difference: Natural vs. Alkalized Cocoa
The most important distinction among cocoa powders is their processing: natural versus alkalized. Hershey's cocoa exemplifies natural cocoa. This means that after the cocoa butter is removed from roasted and ground cocoa beans, the remaining powder retains its natural acidity. This natural acidity gives it a sharper, fruitier taste and a lighter, reddish-brown color.
Alkalized, or Dutch-processed, cocoa is treated with an alkaline solution, usually potassium carbonate, to neutralize its acidity. This process, developed by Coenraad Johannes van Houten, gives the cocoa a darker, richer color, a milder flavor, and makes it more soluble in liquids. Hershey's also offers an alkalized product in their 'Special Dark' line.
The Baking Chemistry Breakdown
Understanding cocoa acidity is important, and it is a critical element of baking chemistry, especially when it comes to leavening. A recipe’s leavening agent—baking soda or baking powder—is chosen to interact with other ingredients. Natural cocoa's acidity is key to activating baking soda, while alkalized cocoa's neutral pH requires a different approach.
- Natural (Non-Alkalized) Cocoa and Baking Soda: Baking soda is an alkaline compound. When it is mixed with an acidic ingredient, like natural cocoa, a chemical reaction occurs that produces carbon dioxide gas. This gas creates bubbles, causing the baked goods to rise and become lighter in texture. This is why recipes calling for natural cocoa often use baking soda as the leavening agent.
- Alkalized (Dutch-Processed) Cocoa and Baking Powder: Since alkalized cocoa has a neutral pH, it does not provide the acid necessary to activate baking soda. Therefore, recipes using Dutch-processed cocoa typically rely on baking powder for leavening, as baking powder already contains both an acid and a base to create its own rising power.
Using the wrong cocoa can lead to disappointing results. A cake baked with alkalized cocoa and baking soda may not rise properly and can have a soapy aftertaste from the unneutralized baking soda. A cake with natural cocoa and only baking powder may be dense and lack the signature chocolate depth.
Beyond Baking: Flavor and Color
The natural versus alkalized distinction also profoundly impacts the final product's flavor and appearance. The two types of cocoa are not interchangeable for achieving specific taste and color profiles.
- Natural Cocoa: Hershey's cocoa delivers a sharp, slightly bitter, and robust chocolate taste. Its lighter, reddish-brown hue is what gives traditional Devil's food cake its signature color. It is also the preferred cocoa for recipes with minimal leavening, like chocolate sauces or fudges, where the bold flavor is the star.
- Alkalized Cocoa: With its neutralized acidity, Dutch-processed cocoa offers a smoother, milder, and often more earthy chocolate flavor. Its dark color is prized for creating visually striking desserts, such as the jet-black color found in Oreo cookies or dark chocolate tortes.
Comparison Table: Natural vs. Alkalized Cocoa
| Characteristic | Natural (Non-Alkalized) Cocoa | Alkalized (Dutch-Processed) Cocoa |
|---|---|---|
| Acidity / pH | Acidic (pH 5–6) | Neutralized (pH 7–8) |
| Leavener Pairing | Baking Soda | Baking Powder |
| Flavor Profile | Sharp, robust, and slightly bitter with fruity notes | Smooth, mellow, and less bitter with earthy notes |
| Color | Lighter, reddish-brown | Dark, deep reddish-brown to nearly black |
| Antioxidant Content | Higher levels due to less processing | Lower levels due to the alkalization process |
| Solubility | Can clump; requires more mixing | Easily dissolves into liquids |
| Best For | Brownies, red velvet cake, sauces | Dark chocolate cakes, cookies, hot cocoa |
What if a recipe doesn't specify?
This is a common dilemma, especially with older American recipes. The key is to look at the leavening agent being used.
- If the recipe uses baking soda as the primary leavener, you should use natural cocoa. This ensures the necessary acid-base reaction for a proper rise and texture.
- If the recipe relies on baking powder, or an equal mix of both, you can often use either cocoa, but Dutch-processed will produce a darker, fudgier result.
For no-leavening recipes like pudding, ice cream, or sauces, the choice comes down entirely to flavor and color preference. Want a richer, darker, less bitter chocolate flavor? Go with Dutch-processed. Prefer a tangier, more robust chocolate note? Natural is the right choice.
Conclusion
In summary, Hershey's classic cocoa is non-alkalized, or natural, preserving its inherent acidity, a characteristic that shapes its flavor and baking reactions. Hershey's Special Dark, conversely, is alkalized. Knowing this difference is crucial for successful baking, as it dictates the correct leavening agent. For your baking, remember that natural cocoa pairs best with baking soda, while alkalized cocoa works well with baking powder. The right choice ensures the desired flavor, color, and texture in your baked goods. For the richest chocolate taste and a beautiful, dark appearance, understanding natural versus alkalized cocoa is essential.
