Baking Joy for Every Table
Continued — Cocoa, Leavening, Gelatine & Milk
From the cocoa that darkens your cakes to the gelatine that sets your custards — each ingredient carries a specific scientific role. Understanding them means fewer failures and more confidence at every stage of your bake.
Cocoa adds rich flavour and colour to baked goods. Always sift it to avoid lumps and note that it absorbs more liquid than flour, so adjust liquid ratios if necessary. High-quality cocoa is crucial for the best flavour.
NATURAL COCOA
Acidic (pH 5–6). Strong, fruity and bitter. Works well with baking soda — ideal for classic chocolate cakes and brownies.
DUTCH-PROCESSED
Alkalized (pH 7+). Milder, smoother and darker. Pairs well with baking powder for rich European-style baked goods.
BLACK COCOA
Ultra-dutch-processed. Intense, almost black colour and mild flavour — perfect for dramatic dark cakes and biscuits.
Couverture chocolate has a high percentage of cocoa butter, making it smooth and ideal for melting, tempering and coating. Supermarket chocolate contains less cocoa butter and is easier to use for everyday baking like cookies and brownies. Couverture is chosen for high-quality, chocolate-forward desserts.
A key leavening agent that creates air bubbles, giving baked cakes a light, fluffy texture. Measure carefully — too much can cause cakes to rise too quickly and collapse. Once mixed, bake your batter promptly. Test freshness by adding a teaspoon to hot water; it should bubble vigorously. Mix gently after adding to avoid knocking out the air bubbles it creates.
A pure alkaline compound that requires an acidic ingredient like buttermilk, vinegar or lemon juice to activate. It produces carbon dioxide gas that helps batters rise while enhancing browning. Many recipes use both baking soda and baking powder together — soda neutralises acidity and boosts browning, while powder ensures a steady rise. Bake promptly after adding liquids to preserve the gas.
A pure alkaline compound that requires an acidic ingredient like buttermilk, vinegar or lemon juice to activate. It produces carbon dioxide gas that helps batters rise while enhancing browning. Many recipes use both baking soda and baking powder together — soda neutralises acidity and boosts browning, while powder ensures a steady rise. Bake promptly after adding liquids to preserve the gas.
A versatile gelling agent crucial for achieving smooth textures in cakes, tarts and creams. For a firm set, use 16 grams (approximately 8 leaves) per litre of liquid. Avoid boiling gelatine — high temperatures degrade its setting ability. When working with acidic ingredients, slightly increase the amount as acidity can weaken its gelling power.
LEAF Available in bronze (~120 bloom), silver (~160), gold (~200) and platinum (~230 bloom). Produces clarity and precision — ideal for panna cotta, mirror glazes and custards. Soak in cold water until pliable, squeeze out excess before melting.
POWDERED Often sold in 7-gram packets. More common in home cooking. Works well for mousses or larger batches, though may create a slightly cloudier result. Sprinkle over cold water to bloom, then heat gently to dissolve before incorporating.
Milk contributes moisture, structure, flavour and tenderness to cakes, tarts and fillings. Whole milk (3.5% fat) is the most common choice, enhancing richness and a tender crumb. Buttermilk, a tangy cultured product, is excellent for light, airy baked goods due to its acidity reacting with baking soda. Milk powders are preferred in professional baking as they provide concentrated milk solids without additional liquid, allowing better control of moisture. UHT milk is best avoided — high-temperature processing alters its proteins, affecting flavour and texture. Always use milk at room temperature to ensure smooth mixing and avoid curdling.
Every ingredient has a purpose. Once you understand the science behind each one, substitutions become logical, failures become lessons, and your baking becomes truly your own.