Finding the Right Types of Cocoa Powder !!!

The right types of Cocoa powder can be utilized in the scope of item definitions past confections. It is generally utilized in dairy, baked goods and beverages, sauces, marinades and health supplements. Because of varieties in shading, flavour, fat substance, and pH, it is critical to locate the correct types of cocoa powder for your application.

different varieties of cocoa powder, dark, natural, special dark, Low fat high fat cocoa powder
Bolmay Dark, Special dark, Natural, Low fat & High-fat Cocoa Powders
CopyRights Bolmay Cocoa

Are Cocoa’s Interchangeable???

Truly. What’s more, No! In the event that you are NOT baking with the cocoa, you can utilize any sort of cocoa you like. In this way, pudding, icing, sauce, mousse, and so forth… utilize any sort of cocoa.

Fat Content of Cocoa Powder

High fat and low-fat alternatives are available for Dutch cocoa (see beneath). The fat rate reffers to the measure of cocoa butter staying in the powder. Low-fat cocoa commonly falls around 10-12% fat and high-fat cocoa is regularly 20-22% or 22-24% fat.

In recipes that contain other fats (like butter), low-fat types of cocoa powder can be utilized. For instance, on account of frozen yoghurt, milk fat is more significant for surface and flavour than fat got from the cocoa powder itself. The equivalent applies for dishes that use an alternate fat for surface finish or value.

Cocoa Powder pH: Dutch versus Natural

The differentiation among characteristic of Natural cocoa and Dutch cocoa has to do with acidity. The corrosiveness, or pH, of the cocoa powder, influences its flavour, dissolvability, and shading (higher pH implies a hazier shading). For the most part, Its the manufacturer who decide the pH that is right for their items, as baking specialists use cocoa powders in the 7.5-8.0 pH range.

Natural cocoa powder is cocoa that holds its characteristic acidity. It is normally lighter in shading and has a more grounded chocolate flavor with unpleasant and harsh notes. Bolmay Natural Cocoa Powder 10-12% has a pH of 5.5 ± 0.5

Dutch-process cocoa powder is likewise called alkalized cocoa powder or essentially Dutch cocoa. This is type of cocoa powder that has experienced an alkalization procedure to kill its acidity. This procedure delivers hazier hued cocoa with a smooth flavour. This kind of cocoa breaks up more effectively in fluids. Bolmay Dutch Cocoa is pH 7.3 ± 0.3

Cacao. Pile of cocoa powder in wooden bowl isolated on white background, top view

Dark Dutch Cocoa Powder. The differentiation here is the normal pH of 8.0 ± 0.3. It is more alkalized than the standard Dutch and this delivers a distinction more in the shading than the kind of the cocoa. All the above Bolmay Special Black cocoa has the darkest shading and more extreme cocoa flavour.

What is the difference between extrinsic and intrinsic colour?

Extrinsic colour is the colour you see when you look at dry cocoa powder on its own.
Intrinsic colour is the colour after mixing it with a wet ingredient.
For a quick example of how the colour will vary between the intrinsic and extrinsic mix some powder in water.
Higher fat cocoa powders appear darker in its extrinsic form vs their low-fat equivalents.

Top view of organic natural cocoa pod with unpeeled beans composed with cocoa powder pile and chocolate chunks on white background

A formula that has been composed appropriately ought to indicate which cocoa powder is to be used. It is best practice to use the sort of cocoa powder that the recipe calls for.

On the off chance that you do stumble over a recipe that doesn’t indicate which sort of cocoa powder to utilize you can utilize the accompanying rules to choose which cocoa powder would work best. The primary concern you have to focus on is the raising agent used.

If recipe calls for baking soda as its raising agent?

Normally natural cocoa powder will work best in a formula that calls for baking soda. Baking soda’s nature is alkaline and with the end goal for it to carry out its responsibility, make your heated products rise, it needs an acidic part to respond with. Since natural cocoa powder is acidic, it is likely going to be the best in a formula calling for baking soda.

BAKING TIP: If a formula calls for baking soda and furthermore uses another acidic ingredient for an adequate amount, you can probably utilize natural or dutch-prepared cocoa powder in that formula. Basic acidic baking fixings include: buttermilk, lemon juice, brown sugar, molasses, and cream of tartar.

What if that a formula calls for baking powder as its raising specialist??

If a formula utilizes baking powder as its raising agent, you can utilize either natural or dutch-handled type of cocoa powder in your formula. Since baking powder doesn’t require an acidic fixing to carry out its responsibility, make your prepared products rise, the cocoa powder just serves to flavour and offer structure to your heated merchandise. This is an occasion wherein you may choose you simply incline toward one over the other.

Chocolate ganache in a wooden bowl on a dark slate or rusty metal background.Top view with copy space.
In the event that a formula doesn’t utilize any raising specialists?

This situation is equivalent to a formula calling for baking powder. On the off chance that your formula doesn’t call for either baking soda or baking powder then it is your approach that you utilize natural cocoa powder or dutch-type cocoa powder.

Step by step instructions to Substitute Natural Cocoa Powder in a Recipe Specifying Dutch-Processed Cocoa Powder

While you can, in fact, substitute natural cocoa powder in any formula calling for dutch processed cocoa powder. Add some baking soda. It will reduce acidic value of natural cocoa powder. For each 3 TBSP of dutch cocoa powder you have to replace 3 TBSP of natural cocoa powder in addition to 1 pinch of baking soda.

Step by step instructions to Substitute Dutch-Processed Cocoa Powder in a Recipe Specifying Natural Cocoa Powder

When a formula indicates utilizing a natural type of cocoa powder it likely needs the acidity in the formula to be effective. To substitute natural cocoa powder with dutch-prepared cocoa powder include a pinch of cream of tartar or 1/8 tsp of lemon juice or vinegar for each 3 TBSP of cocoa powder in the formula.



Double Dutch type cocoa powder, likewise at times marked as “dark cocoa powder,” is cocoa powder that has been more intensely alkalized than customary cocoa-powder. The shading is more obscure and shows up more chocolaty, yet really has a more mellow chocolate flavor. This cocoa powder is helpful when you are searching for a more extravagant chocolate shading in your heated products.

NOTE: “Dark cocoa powder,” know this isn’t a similar thought as dark chocolate. Dark chocolate refers to chocolate that is made without milk and contains a high level of cocoa, while dark cocoa powder is referring to cocoa that is more obscure in shading due to being all the more vigorously dutched. Dark cocoa powder is in reality more gentle in chocolate flavour than other cocoa powders that are lighter in shading.


Special Dark cocoa powder has been considerably more vigorously dutched than double dutched type of cocoa powder, and is basically dark in shading. This cocoa powder is utilized when you need your prepared merchandise to have an extremely dull shading. Oreos are the ideal case of when this cocoa powder is utilized. While it is exceptionally dark in shading, the chocolate flavor is extremely mellow.


On the off chance that you have heated with cocoa powder a lot, you may see a pattern in plans calling for bubbling water or another hot fluid to be filled the cocoa powder before adding it to a formula. This is the way toward blossoming the cocoa powder.

Sprouting the cocoa powder assists with increasing the chocolate flavor by delivering flavor that is caught in the strong particles. At the point when the hot fluid is blended in with the cocoa powder it breaks down rapidly and thickens up. This should be possible with hot water, hot milk, hot coffee, or hot fat.

If your formula doesn’t call for sprouting your cocoa powder, however, you need to do as such to strengthen the chocolate flavour, you can warm your fluid ingredients and blend it in with the cocoa powder and permit it to cool before adding it to different fixings. Notwithstanding, this would not work in a formula that doesn’t have a fluid ingredient or Oil, in the same way as cookies for example.

Benefits of Cocoa Powder

As per Clinical Experts, it is said that cocoa and cocoa powder may support you in many ways. Because of high supplements and minerals, cocoa powder has a variety of wellbeing benefits.

  • Prevent Cancer – Cancer is one of the main sources of death in this world. Cell reinforcements can battle free extreme harms to bring down your oxidative pressure and malignant growth chance. These ground-breaking mixes are found in dark shaded products of the soil, for example, blueberries, raspberries, and cocoa bean has plentiful of it. Subsequently, the utilization of cocoa or cocoa items can genuinely flaunt your cancer prevention agents than some other cell reinforcement rich foods.
  • Low Risk of Heart Disease – Heart malady is the most well-known purpose behind death on the planet. Flavanols and polyphenols present in cocoa powder are likewise calming thus they may help in improving your heart wellbeing. They might have the option to particularly forestall blood clusters and develop from blocking bloodstream in your conduits. Since cocoa is wealthy in solid fats, for example, monounsaturated (like oleic corrosive, likewise found in olive oil) and soaked fats (like coconut oil), these unsaturated fats help in improving your cardiovascular health.
  • Helps in Controlling Blood Pressure – An investigation of 35 preliminaries uncovered that individuals devouring high volumes of Flavanols-rich cocoa or cocoa powder dropped their pulse for the time being. An elective examination uncovered that individuals devouring cocoa consistently have higher nitric oxide dissemination in their blood, helping them loosen up their corridors and veins. Subsequently, the utilization of dark chocolate is more productive than milk or white chocolate, as they have less and zero flavanols, respectively.
  • Improve Cholesterol Level – Eating cocoa flavanols help people retouch their cholesterol level according to the investigation of 19 paths. Scientists have discovered that individuals with ordinary and elevated cholesterol levels saw improved blood lipid profiles in the wake of using cocoa powder every day. According to specialists, cocoa expands HDL cholesterol, this may just assistance lower LDL cholesterol. Thus we can say cacao powder may assist us with bringing down pulse, lessen cholesterol, and forestall heart disease.
  • Reduce Heart Attack and Stroke – according to the investigation, it is recommended that higher chocolate utilization identifies with a lower possibility of expected cardiovascular occasions. Scientists determined to this supposition as they saw individuals eating the most extreme cacao besides had minimal occurrences of coronary illness and strokes.
  • The cell reinforcements found in cacao help in insulin opposition and heftiness bringing about better heart wellbeing.
  • Simple to Include in Your Diet

The specific measure of cocoa you ought to remember for your eating routine to accomplish medical advantages isn’t clear.

The European Food Safety Authority suggests 0.1 ounces (2.5 grams) of high-flavanol cocoa powder or 0.4 ounces (10 grams) of high-flavanol dark chocolate containing in any event 200 mg of flavanols every day to accomplish heart medical advantages (44).

In any case, this number has been esteemed excessively low by different scientists, who guarantee higher measures of flavanols are required to see benefits (1Trusted Source, 45Trusted Source).

In general, it’s imperative to choose cocoa sources that have a high flavanol content — the less handled, the better.

Fun approaches to add cocoa to your eating regimen include:

  1. Eat dark chocolate: Make sure it’s acceptable quality and contains in any event 70% cocoa. Look at this guide on choosing excellent dull chocolate.
  2. Hot/cold cocoa: Mix cocoa with your preferred dairy or non-dairy milk for a chocolate milkshake.
  3. Smoothies: Cocoa can be added to your preferred sound smoothie formula to give it a more extravagant, chocolatey taste.
  4. Puddings: You can include crude cocoa powder (not Dutch) to custom made puddings like chia breakfast puddings or rice pudding.
  5. Veggie lover chocolate mousse: Process avocado, cocoa, almond milk and sugar-like dates for a thick vegetarian chocolate mousse.
  6. Sprinkle over organic product: Cocoa is especially decent sprinkled over bananas or strawberries.
  7. Granola bars: Add cocoa to your preferred granola bar blend to knock up the medical advantages and enhance the flavour.


In general, cocoa is a nutritious and sound food that is beneficial for us. However, similarly, as with different nourishments, there are some potential unfriendly realities worth looking into if you buy Cheap powders.

Sweetened Cocoa Powders are not beneficial – The advantages of cocoa powder utilization are determined based on unsweetened cocoa powder. These unsweetened cocoa powders have advantageous nutritional supplements, yet the measure of sugar substance will counterbalance the medical advantages. Henceforth for well being reasons, unsweetened cocoa powder is the most ideal decision.

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