

Used to give baked goods the deepest, darkest color (more black than brown), black cocoa powder is ultra-Dutch processed, meaning it is treated with an alkaline solution to reduce its acidity. This gives it a smooth texture, dark color, and unsweetened-chocolate highlights. This rich Dutch process cocoa will make the darkest chocolate cake or cookies you've ever seen. We like using it in our Faux-Reos and our Cookies and Cream Cupcakes.
For best results, use black cocoa sparingly in combination with Dutch-process cocoa. Dutch-process or natural cocoa: which should you use if your recipe doesn't specify? If the recipe doesn't include leavening or uses baking powder, choose any cocoa: Dutch-process or our Triple blend, which offers the best of both worlds. If the recipe uses baking soda, choose our Triple Cocoa Blend.
Black cocoa powder is an ultra-Dutch processed cocoa, which is treated with an alkaline solution to reduce acidity. This gives it a smooth texture, dark color, and unsweetened-chocolate highlights.