Premium Dutch Cocoa Powder, also known as Dutch-processed cocoa, is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.

Baking with Dutch Cocoa Powder

Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not 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 flavor, and is easy to dissolve in liquids.

Dutch cocoa powder has a darker color and smooth chocolate flavor compared to natural cocoa powder. Dutch cocoa powder is not always interchangeable with natural cocoa powder because the Dutch-processed powder is missing the acids needed to leaven baked goods. This is why Dutch cocoa is often used in combination with baking powder, to make up for the absence of acids and help baked goods rise. The subtle chocolate flavor of Dutch-processed cocoa makes it preferable for use in European desserts because it’s milder and less bitter than regular cocoa. For best results, stick with the type of cocoa powder specified in your recipe.

This Dutch cocoa powder is 10/12 fat content.