Cocoa powder

Cocoa powder is the concentrated, unsweetened essence of the cacao bean. It is what remains after the cocoa butter (the natural fat) has been extracted from the fermented, dried, and roasted beans. The result is a fine, intensely flavoured powder that serves as the backbone for chocolate-flavoured baked goods, beverages, and desserts. Cocoa powder is made from the seeds of the Theobroma cacao tree. These beans are fermented and roasted to develop flavour, then ground into a liquid known as chocolate liquor. This liquor is pressed to remove most of the fat (cocoa butter), leaving behind a dry “press cake” that is pulverised into the cocoa powder seen on grocery shelves.

Characteristics

Applications

Recommended Uses:

When a recipe calls for cocoa powder but doesn’t specify which type, natural cocoa is usually the safest bet, especially if the recipe includes baking soda.