Tweens Masala

Dark Cocoa Powder, Dutch Processed




Dutch-processing is a means of neutralizing acidity in cocoa by washing it in a potassium solution. The result is a mellower flavor, but also a much darker cocoa powder. In fact, this is a black cocoa, meaning we’ve done more dutching than a sidewalk jump rope crew. The flavor is extra intense and quite dark, so it can be paired with a lighter natural cocoa powder to get the perfect balance of flavor and color. Use our dark cocoa powder in baking in conjunction with baking powder as it has a higher level of acidity to activate the release of flavor and rise.

Feel free to use this Dutch cocoa powder in any recipe that calls for dutch-processed cocoa. You can also substitute Dutch cocoa powder for natural cocoa in any sauce or ice cream, but not in baking.


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