rely on acidic natural cocoa to react with
baking soda and generate leavening carbon
dioxide. If the same recipe is made with an
alkalized cocoa, the reaction won’t take place,
no carbon dioxide will be generated, and the
taste will be alkaline and soapy.
Instant Cocoa So-called “instant” cocoas for
hot chocolate include lecithin, an emulsifier
that helps separate the particles so that they
mix readily with water. Sugar is frequently
added to instant cocoa mix and may account
for up to 70% of its weight.
Chocolate and Cocoa as Ingredients
Chocolate and cocoa are versatile ingredients.
They’re incorporated into many mixtures of
ingredients, and not just sweets; savory
Mexican mole sauces and some European
meat stews and sauces borrow depth and
complexity from them. Chocolate and cocoa