How we make chocolate

Types Of Cocoa Powder

There are two main types of cocoa powder available. They are natural and alkalized (dutch processed).

Natural cocoa powder is left untreated in its natural state. It has a lighter brown colour and a lower PH level. There are more characteristics remaining from the cacao itself lending a more distinct flavour in desserts or drinks. When used in baking, the addition of an alkaline ingredient such as baking soda will aid in the leavening of your dessert.

Alkalized cocoa powder, or Dutch Process, has a higher PH level due to an alkali solution being added to the beans, nibs or powder. This reduces the acidity and darkens the colour, ranging from a deep reddish brown to nearly black. The level of acidity and colour will vary depending on the level of alkalization. This is most commonly used in baking with recipes that call for baking powder.

Which One Is Better?

Our team prefers to use ingredients that are lesser processed. When baking, we used more natural cocoa powders for their uniqueness of flavour. Both have their benefits and drawbacks, so find a brand or a type of cocoa powder that works best for you, and stick with it!

If you are in doubt about your cocoa powder being natural or alkalized, look on the ingredient statement. If it is one ingredient, then you have natural. If there is a second ingredient such as potassium carbonate, you have alkalized.