Most cocoa powder can help make foods delicious and chocolatey, but not all cocoa powder is meant for every recipe.
When taking a jaunt down the baking aisle, you may notice two types of cocoa powder overwhelming the shelves: Natural (non-alkalized) cocoa powder (a.k.a. regular unsweetened cocoa powder) and Dutch process (alkalized) cocoa powder. The differences are slight, but they matter in certain recipes.
The powders are interchangeable for some things: When the recipe does not call for a leavener like baking powder or baking soda, feel free to go wild with either one (things like hot chocolate, chocolate sauce and chocolate frosting will taste great no matter what).
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Cocoa Rouge Macaroons
Get the Cocoa Rouge Macaroons recipe by Bake At 350
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