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Natural cocoa powder VS Dutch process cocoa powder
- Thread starter McJeff
- Start date
I have not used either myself, but Dutch process has an alkali added and supposedly has a less intense flavor than the natural process. Not much help, but at least a starting point.
yeah I was just doing some reading and the Dutch Process stuff is suppose to be less acidic and more smooth with a better flavor. Thats what i was leaning towards myself, unless someone tells me not to 
When I worked with cocoa powder (probably Dutch process), I put it in the carboy and then racked onto it, leaving half a gallon of headspace for any shenanigans it wanted to get up to (it really didn't, though). I found that until I backsweetened it, it smelled like cocoa, but you couldn't taste the chocolate, unsweetened all it contributed was bitterness. Once I backsweetened it though, I was really happy with it. I let it sit long enough that it had all settled to the bottom so I could rack off the very thick layer without too much trouble. I did add bentonite to clarify it and it worked quite well.
I have found that anything less than 6 oz per gallon really doesn't generate enough impact to register on my palate. YMMV
Once I get some space in the basement ii had planned on doin a pumpkin and cocoa(of some sorts) secondary after the first racking.
Unusual combo, but could be yummy. How are you going to prep the pumpkin? Also, you might consider tossing in a sweet potato; those are reputed to contribute pumpkin flavors when fermented.
Thanks!
I like tincture made with nibs in vodka... straight nibs give a lovely floral/chocolate note, but don't seem to add much flavor... maybe I wasn't using enough
I was happy with what the sweet potato contributed when I got a chance to use them... I found the purple ones, they make for a lovely golden colour instead of the white wine colour I usually get. Too bad that batch had something weird happen with the ginger I used...
