Types of Cocoa Powder and How to Use Them
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Learn everything you need to know about the types of cocoa powder, the difference between Dutch process and natural cocoa powder, and tips for deciding what cocoa powder to use in all your recipes!
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Why the types of cocoa powder matter:
An essential pantry ingredient, cocoa powder adds concentrated fudgy flavor to all your favorite chocolate desserts. Whether you’re making gloriously rich brownie cookies or indulgent chocolate roll cake the decadent flavor you love is not possible without the use of cocoa powder!
However, learning the difference between the types of cocoa powder can make your head spin! You might wonder if you actually have to use Dutch process cocoa powder. Or, can you just throw in whatever’s in the back of the kitchen cabinet? The different types of cocoa powder can’t be that important, right?
Wrong! Using the correct type of cocoa powder can make or break a recipe! Read on for a crash course on the various types of cocoa powder and how to use them in your next chocolate cake recipe or favorite dessert!
What is cocoa powder?
Cocoa powder is produced by grinding roasted and fermented cacao beans into a paste known as chocolate liquor. The paste is then pressed to separate the fat from the solids. The fat is turned into cocoa butter, and the cocoa solids are dried and ground into a fine powder, AKA unsweetened cocoa powder.
Cocoa powder adds an intense chocolaty flavor to cakes, cupcakes, macarons, and cookies.
Dutch Process vs Regular Cocoa Powder
The two most common types of cocoa powder used in baking are natural (or regular) cocoa powder and Dutch process cocoa powder.
Regular cocoa powder is acidic, and Dutch process cocoa powder is neutral, meaning it is neither an acid nor a base.
These specific chemical properties affect cocoa powders’ taste, appearance, and function in baking.
For an even better understanding of the science behind Dutched vs regular cocoa powder, take a look at this baking soda vs baking powder post.
Natural Cocoa Powder
- Natural (regular) cocoa powder is simply pure, unsweetened cocoa powder. It’s naturally acidic, giving natural cocoa powder a sharp taste.
- Since natural cocoa powder is an acid, it helps baked goods rise if combined with baking soda (a base).
- It’s the most common type of cocoa powder, sold by popular brands like Hershey’s, Ghirardelli, and Scharffen Berger.
Dutch Process Cocoa Powder
- Dutch process cocoa powder is natural cocoa powder washed with potassium carbonate. This alkalizing agent neutralizes the natural acidity in pure cocoa powder, giving Dutch process cocoa powder a smooth, mellow flavor and dark color.
- Since Dutch process cocoa powder is not an acid or a base, it does not act as a leavening agent in baked goods. Therefore, recipes that use Dutch process cocoa powder typically rely on baking powder, rather than baking soda, to help the dough or batter rise.
- Dutch process cocoa powder is found in most grocery stores. However, you may have to look more closely at labels to make sure you’re purchasing the correct product. Hershey’s sells Dutch process cocoa powder, labeled as special dark cocoa powder.
What is Black Cocoa Powder?
Black cocoa powder is Dutch process cocoa powder that is heavily treated with an alkalizing agent. It’s the darkest and boldest-tasting cocoa powder, with an undeniably intense chocolate flavor. However, bold doesn’t always equal better, as the strong flavor can overpower the other ingredients in a recipe.
Other Types of Cocoa Powder:
- Red cocoa powder – Also known as rouge cocoa powder, red cocoa powder is a more alkalized version of Dutch process cocoa powder, but is less alkalized than black cocoa powder.
- Raw cacao powder – This is a less processed form of cocoa powder. The cacao beans are roasted at an extremely low temperature to retain as many naturally occurring vitamins, minerals, and antioxidants as possible. After the beans are turned into a powder, they’re often labeled as a “superfood” and sold as a nutritional supplement.
- Hot cocoa mix – While not an actual type of cocoa powder, I think hot cocoa mix deserves an honorable mention! You can buy it from the grocery store or make your own using cocoa powder, powdered milk, and sugar.
Cocoa Powder Tips: What type of cocoa powder to use?
- If the recipe uses baking soda as a leavening agent, you’ll want to use natural cocoa powder. Otherwise, your baked goods could fall flat.
- Dutch process cocoa powder is best for recipes that use baking powder as a leavening agent.
- When making frosting, like this chocolate mousse filling or chocolate cream cheese frosting, you can use any of the types of cocoa powder, because the cocoa powder is added purely for flavor and color.
- If you’re making chocolate sauce, hot cocoa, or a recipe that doesn’t call for baking powder or baking soda, you can use whatever type of cocoa powder your heart desires.
- Most recipes will specify what types of cocoa powder to use. However, if the recipe simply says, “cocoa powder,” you should assume natural cocoa powder is the best option.
- Black cocoa powder is your best bet for homemade Oreo cookie recipes or intensely dark-colored baked goods.
Cocoa Powder FAQs:
It’s best to store all types of cocoa powder in an airtight container in a dark, cool environment. Avoid storing cocoa powder in the refrigerator, as humidity can cause it to spoil. If stored properly, your cocoa powder should stay fresh for up to two years!
In most cases, it should be okay to substitute natural cocoa powder for Dutch process, because Dutch process cocoa is not used as a leavening agent. However, the opposite isn’t always true! You shouldn’t substitute Dutch process for natural cocoa powder, because natural cocoa powder could be used as an acid in the recipe.
Just like measuring flour, it’s best to measure cocoa powder using the spoon and level method. Measurement accuracy is key, and the spoon and level method is much more likely to guarantee accurate results, versus scooping your measuring cup directly into the container.
