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  • I wish to share something I learned.There are two types of cocoa powders both devide in sub groups according to cocoa butter content.Natural (the stuff most recpies use aka Hershey's) and dutch cocoa.they differ by PH ,the acids in the dutch type are nuetrlized by potassium carbonate resulting in ph of 7.5-8 while natural has ph of 4.5-5.The dutch type has a smoother taste ,blends much better in l
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