Dark rich cocoa for cakes and brownies could be the most valuable item in your emergency food storage.
Dutch Baking Cocoa has been processed to neutralize its acids. It does not react with baking soda and works best in recipes calling for baking powder. For recipes calling for baking soda, 1/8 teaspoon of cream of tartar, lemon juice or vinegar can be added to replace some of the acidity necessary. A great cooking aid to keep on hand for your cooking and baking needs. Chocoholics know that dehydrated cocoa powder is the long term food storage necessity for living in hard times!
Directions for use:
Dutch-processed cocoa powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it works better used in recipes calling for baking powder. Other recipes can be used if 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or 1/8 teaspoon vinegar is added. This will replace some of the acidity necessary for the baking soda to work.
Serving size 1 Tbs. Servings per can 272 Calories per serving 16