Cocoa Powder

Cocoa powder colours, flavours, texturises and decorates everything from brownies and gelato to tiramisu and hot drinks. Choose Dutch processed (alkalised) cocoa for a smoother, rounder flavour and a deeper colour, or a natural cocoa powder when your recipe rises with bicarbonate of soda.

What Is Dutch Processed Cocoa Powder?

Dutch processed cocoa powder - also known as alkalised or dutched cocoa - is cocoa powder treated with an alkaline solution to neutralise its natural acidity. The process gives the powder a smoother, rounder cocoa flavour, a deeper colour and better solubility, making it a dependable all-rounder for bakery, confectionery, desserts and drinks. One for the bakers: bicarbonate of soda needs the acidity of a natural cocoa powder to react, so if your recipe rises with bicarb, choose natural, and pair Dutch processed cocoa with baking powder.

Which Cocoa Powder Should I Choose?

For dry blends and high-contrast bakes, try Favorich's black alkalised cocoa powder, with a low 10-12% fat content. Callebaut's Botanical Noir Intense gives a deep, shiny finish with dark coffee notes, and sits in the Callebaut Signature Collection with Velvet Legere, Velvet Rouge Ultime and Botanical Decor Cacao. Valrhona, DeZaan and Luker Chocolate cocoa powders complete the range. Making hot chocolate? See our Van Houten drink powders.