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Cocoa Powder (Dutch Process)
MOS Reference: Alkalized cocoa powder treated with potassium carbonate to neutralize natural acidity, darkening the color and mellowing the flavor. Richer, smoother chocolate taste than natural cocoa. pH 7-8, pairs with baking powder (not baking soda) as leavening. Use for European-style cakes, hot chocolate, and dusting truffles.
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