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Re: Chocolate Question
04/25/03 04:24 PM

Heather

Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA

Hi - Here's cocoa powder info from the Cook's Thesaurus:

Dutched cocoa = Dutch process cocoa = European process cocoa is treated with an alkali, making it milder yet richer-tasting. It's the preferred cocoa for beverages and frozen desserts, and for dusting baked goods. Recipes for baked goods usually intend for you to use natural cocoa = American cocoa = regular cocoa = nonalkalized cocoa, which is more acidic than Dutched cocoa. You can often substitute one type of cocoa for the other, but if the recipe includes baking soda, it may be counting on the acid in natural cocoa in order to react.

Either one should be nice and safe for baking for IBS.

- Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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Entire thread

Chocolate Question
ConcreteAngel
04/25/03 05:40 AM

Re: Chocolate Question
Heather Administrator

04/25/03 04:24 PM

Re: Chocolate Question
SharonMello
04/25/03 09:14 AM

Re: Chocolate Question-Sharon
ConcreteAngel
04/25/03 04:40 PM

Re: Chocolate Question-Sharon
SharonMello
04/26/03 07:30 AM

Re: Chocolate Question-Sharon
ConcreteAngel
04/26/03 08:42 AM

Re: Chocolate Question-Sharon
SharonMello
04/26/03 03:00 PM

Re: Chocolate Question-Sharon 2
ConcreteAngel
04/25/03 04:46 PM

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