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Send EmailCOCOA, COCOA NATUREL, COCOA ALKALIZED, Alkalized Cocoa Powder, Natural Cocoa Powder, Alkali Cocoa Powder, COCOA
Cocoa powder is an important component of the cocoa bean or seed used in chocolate making.
Apart from cocoa powder, the seed contains a high amount of fat (about 50%) known as cocoa butter.Cocoa powder is an important component of the cocoa bean or seed used in chocolate making.
Apart from cocoa powder, the seed contains a high amount of fat (about 50%) known as cocoa butter.In order to make cocoa powder, it is necessary to extract it from the chocolate liquor. The liquor is first made by refining the cocoa from a coarse state to a very fine texture.
Then, with the help of a cocoa butter press, the liquor is strained through a sieve at extremely high pressure, separating the fat (cocoa butter) from the solids (cocoa powder).The solids remaining in the press are similar to those of a cake and must be pulverized into a powder. This powder contains about 12% fat, which is about a 40% reduction from its original structure.
There are two main types of cocoa powder available. They are natural and alkalized (Dutch Processed). Natural cocoa powder is left unprocessed in its natural state. It has a lighter brown color and a lower pH level. There are more properties left from the cocoa itself that give it a more pronounced flavor in desserts or drinks.
When used in baking, the addition of an alkaline ingredient such as baking powder will help leaven your dessert. Alkalized cocoa powder, or Dutch Process, has a higher pH level due to an alkaline solution added to the beans, nibs, or powder.
This reduces the acidity and darkens the color, ranging from a dark reddish brown to almost black. The level of acidity and color will vary depending on the level of alkalization. This is most commonly used in recipes that call for baking powder.
