Cocoa Powder

Cocoa powder is obtained when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder. Cocoa Powder can be either Natural or Alkalised commonly known as “Dutched”

Natural Cocoa Powder

Natural Cocoa Powder is powder from roasted cocoa beans and is produced using the Broma method. It’s acidic and bitter, with a very strong and concentrated chocolate flavour and a light brown colour. This natural powder is often used in recipes that use baking soda because the two react with each other and allow your baked goods to rise.

Dutch-Processed Cocoa Powder
(also known as alkalized cocoa)

Dutched cocoa got its name from the Dutch scientist who invented the process in 1846, Coenraad Van Houten. Dutched powder (this also includes black cocoa powder that has been treated with an alkaline solution such as potassium carbonate or sodium carbonate to neutralize acidity. Alkalizing cocoa powder makes it lower in fat, darker in colour, milder in flavour, and means it dissolves more easily into liquids (for that irresistibly smooth hot chocolate!)

Because Dutch processed powder has had its acidity removed and is neutral, it won’t react with the alkaline raising agent, baking soda. When using dark cocoa powder, you can swap out baking soda in your recipe for baking powder to get that perfect rise as it’s also neutral.

At Vantage House we stock many different types of cocoa power including black cocoa powder and Cacao Barry’s Extra Brut cocoa. We also stock Callebaut cocoa powder which is available in warm brown and medium brown, the latter being available in a 25kg sack if you are looking for a bulk cocoa powder purchase.