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Chocolate Panettone
If I want to choose cocoa powder as an ingredient for my chocolate panettone, which type should I use – Dutch-processed (alkalized) or natural (non-alkalized) cocoa powder?
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2 Replies
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Hi Rockie Lin.
For a chocolate panettone, it’s best to use natural (non-alkalized) cocoa powder. This is because natural cocoa has a more acidic flavor and provides better results in recipes that don’t require the neutralization of acidity, like panettone.
Dutch-processed (alkalized) cocoa powder, on the other hand, has a milder and less acidic flavor due to the alkalization process. This type of cocoa is more suitable for recipes like cakes and cookies.
In summary, for your panettone, I would recommend opting for natural non-alkalized cocoa powder.
I hope this information is helpful.
Best regards.
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