COCOA
POWDER
Wide range of cocoa powders.
Natural and alkalized with varying profiles of taste and color.
Natural and alkalized with varying profiles of taste and color.
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkaline to neutralize the acid.
Natural Cocoa
Natural cocoa powder is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable pH of 5.3 to 5.8.
Because of its acidity, natural cocoa is often paired in recipes with baking soda. This neutralizes the acidity and creates carbon dioxide which in cakes helps them rise.
Dutch Process Cocoa (Alkalized)
Dutch process cocoa or Dutched cocoa is cocoa powder that has been treated with an alkalizing agent to modify its color, neutralize its pH and give it a milder taste compared to “natural cocoa”. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
The alkalization process reduces bitterness and improves solubility, which is important for beverage product applications. Alkanizing agents employed vary, but include potassium carbonate or sodium carbonate.
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