Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

1 of 7 — The founders of Madécasse sought to base the entire chocolate-making process, from farm through factory, in Madagascar. The goal: keep jobs and cash in Africa. 2 of 7 — Workers in Madagascar ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts.

Add Yahoo as a preferred source to see more of our stories on Google. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts. Dutch-process cocoa offers a smoother flavor and ...