COCOA POWDER 101! 🤎 Natural Cocoa Powder: - Acidic (pH ~5.5) - Activates baking soda - Produces lighter-colored baked goods that rise taller but can sometimes be drier - Chocolate flavor is sharper and fruitier 🤎 Dutch Process: - Neutral to alkaline with pH of 7 to 8 - Often paired with baking powder - Creates deep-colored, denser, and fudgier bakes thanks to the typically higher fat content - Smoother, softer chocolate flavor FAT CONTENT: Check the nutrition label to estimate. You want at lea