Can I use natural cocoa in this recipe? Also, a question I have had for a long time, what is the difference between natural and dutch processed cocoa? I have a friend that can't have the dutch processed cocoa, so I tend to just have natural on hand so that she can eat the things I serve, but is there a difference? Should I use dutch processed when called for or are they interchangeable? Thanks so much for all your hard work and your help! And now, a brief word from Frank, pastry chef extraordinaire. A few years ago he wrote up a great explanation on cocoas, and I've been using it ever since. ~ MaryJane If you do a lot of baking, it is best to have both kinds of cocoa in your pantry. They each offer unique characteristics, and aren't always interchangable. It is always best to use the cocoa called for in the recipe rather than making a substitution, but if you need to substitute, here is the ratio. Dutch Cocoa: Substitute 3 Tablespoons natural cocoa plus 1/8 teaspoon baking soda. Natural Cocoa: Substitute 3 Tablespoons Dutch cocoa plus 1/8 teaspoon cream of tartar, lemon juice, or vinegar. So, when do you use each one? For recipe calling for more baking soda than baking powder, you use natural cocoa. If the recipe has more baking powder than soda, you will want a Dutched cocoa due to the different alkali content. Using a natural cocoa will give your baked goods a heavy, soapy taste. Frank

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