UnSweetened Cocoa Powder
Cocoa Solids or Cocoa Powder is made from thick creamy paste by removing part of its fatty oils with a hydraulic press or by using the Broma Process. This resulting powder is the “Natural Cocoa Powder” , is more reddish than the traditional “chocolate” color.
In other words, natural Cocoa Powder is made from well-fermented and roasted cocoa beans. It tasts a very bitter and a deep chocolate flavour to baked goods. With starch and sugar added, the liquor is churned and beaten in a “Conges” machine to produce sweet Chocolate. It’s intense flavour makes it well suited for use in brownies, cookies and some chocolate cakes.
Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and doesn’t react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavour, and is easy to dissolve in liquids. Its delicate flavour makes it ideal in baked goods like European cakes and pastries where its subtle flavour complements other ingredients.