Dutch Processed Cocoa Powder, more Chocolate the Better

5-20-2017

Alkalized Cocoa Powder is by far the best cocoa powder you can get your hands on. Here in South East Asia, people love the Hershey Cocoa powder, however it lacks that chocolate taste after baking. I believe that is because people assume if it taste great in candy bar form, it will taste just as good as a cake. I've noticed the difference between bakers who use cocoa powder from Hershey's vs Alkalized Cocoa Powder. The chocolate taste is more significant with Alkalized cocoa powder, i strongly believe its because it was designed with the bakers needs in mind, unlike Hershey cocoa powder it has the intention for being used in other recipes not so much baking.

Alkalized cocoa powder is reduced chocolate powder in terms of acidity, you can find many definitions and explanations on this on google, but what I want to do is encourage bakers out there to start using Alkalized cocoa powder. The reason being is i'm noticing in terms of quality, your baked recipe will always come out on top especially when you are going into the baking field and selling your product like I do.

Most of your competitors will have the mind set of BOTTOM LINE, less quality more profits, but you as a home baker or small business must keep in mind, BOTTOME LINE are for the companies that can afford to mass produce bland tasteless baked goods. You as a small business should never think like that because the one thing you will always have working for you is the quality and taste. These two small things is your ACE UP YOUR SLEEVE.

I found out in the last 4 months i've tried selling premixed cakes, meaning i bought premixes and sold them off on my own. Even though i was complemented, there was still very few buyers. This is because most people will buy your cake and taste it, then after realizing that hey, THIS REMINDS OF THIS BRAND, they won't buy from you any more. When i realized that early on, i really put a lot of effort into research and development.

I traveled everywhere in the country i reside in now, and every good baker i've met said, that the easiest and tastiest recipe are the simple ones. What does that mean? It means a recipe that doesn't require too many exotic ingredients, but more like ingredients that can be bought locally and fresh. Also the recipe should not be over balanced, just by looking at the recipe you feel there is a sense of balance an not one ingredient is over compensating for the lack of quality for another ingredient.

Dutch cocoa powder or alkalized cocoa powder provides that balance , because when i was using the cheap cocoa powder i had to put in 3 times as much cocoa powder to provide that chocolate taste everyone wants. Now I only put what the recipe calls for in terms of Cocoa Powder.

Your end result as a baker in the small business realm will give you some edge over most of your BOTTOM LINE thinking competitors.

• SW