BLACK COCOA POWDER

Black cocoa powder is simply a cocoa powder that has been heavily dutched or alkalised, it has a smoother non-bitter taste but does not taste like chocolate as a normal dutch cocoa would.<br><br>As the name suggests, black cocoa powder is much darker in colour than natural cocoa powder is – it’s extremely black.<br><br>This super black colour is achieved by heavier alkalizing, and no food colours have been used to create it. This means that black cocoa powder is an amazing natural colouring agent. You’ll be able to achieve a deep black colour for Buttercream or Cake Batter, that wont stain your teeth unlike Gel colouring can.<br><br>When baking with Black cocoa powder, the main thing you need to remember is you can’t swap natural cocoa powder with black cocoa powder. Normal cocoa powder can be acidic (natural) or neutral (dutched), so always stick with the type of cocoa called for in that recipe. You can easily swap natural cocoa powder for black cocoa powder, but doing the other way around can result in a flat cake and sunken cupcakes. Black cocoa powder (as well as normal dutch cocoa powder) won’t react with baking soda to help your cake rise.

This isn't dark cocoa powder. This is strong, bitter black cocoa powder. Think: Oreo cookies. Black cocoa powder is processed with an alkaline

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Black Cocoa powder, sometimes called black onyx powder, Dutch cocoa powder, or European style powder, is a pure cocoa powder specially processed to achieve a rich dark color. It has a lower acidity than natural cacao powder, which lets the strong chocolate flavors come through.

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What is Dutch-Processed Cocoa? After harvesting cacao beans to create cocoa powder, its pH is stabilized to a level of 7 and this gives the cocoa a dark color. Neutralizing the cocoas pH also gives it a smooth, mellow, and earthy flavor profile.

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OliveNation low fat black cocoa powder is Dutch processed to create a highly alkaline ingredient with superb black color. This versatile ingredient

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