Anybody know if the cocoa powder sold here is regular natural cocoa powder or (what Americans would call - dunno if others do) Dutch-processed? I just have is just the normal stuff they sell at Migros - Patissier brand Kakaopulver. For now, I guess I have to assume it is natural cocoa powder.
Not sure if it's Dutch pressed but it's the same as you get back home. Use it all the time with no problems.
Most of the better cocoa powders you get here are Dutch-processed. So Bensdorp, Caillier or Caotina are all good for recipes calling for Dutch processed.
Hi- I know this post is super old, but I was just wondering how you know that the brands you mentioned here are Dutch-processed?
I mean, I can assume that they are by their darker color, but I just want to make sure