Cocoa powder (unsweetened)
Two types: **natural** (acidic, lighter, reacts with baking soda) and **Dutch-process** (alkalized, darker, milder, needs baking powder). They're NOT interchangeable in most recipes. Using the wrong type can prevent proper rise. Black cocoa is very heavily Dutch-processed and extremely dark.
Used for
- chocolate cake
- brownies
- cookies
- hot chocolate
- truffles
In the kitchen
- Bloom in hot water or butter.
- Sift to prevent lumps.
Picking it at the store
- Hershey's (natural) and Ghirardelli are widely available; Valrhona is a premium option.
- Recipe should specify which type. If not, use natural as the default.
Related terms
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