Baking Ingredient | Vegan Vegetarian Gluten Free

Dutch Cocoa

Theobroma cacao (processed powder) Allergen-Free
Dutch Cocoa

Sourcing & Taxonomy

  • Family Malvaceae
  • Primary Cuisine Global, Baking
  • Seasonality Year-Round
  • Source Cacao Beans

The Forktionary Angle

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Definition

Cocoa powder that has been treated with an alkali to reduce its acidity, resulting in a darker color, milder flavor, and improved solubility.

Sensory Profile

TasteMilder Chocolate, Less Bitter, Earthy
TextureFine Powder, Smooth
AromaRich Chocolatey
AcidityLow

Technical Metrics

Nutrition Facts

Per 5 g
Calories250 kcal
Total Fat12 g
Saturated Fat7 g
Trans Fat0 g
Cholesterol0 mg
Protein20 g
Total Carbohydrate50 g
Dietary Fiber35 g
Total Sugars0 g
Calcium150 mg
Iron15 mg
Potassium1500 mg

Chef’s Secret

Use Dutch cocoa specifically with baking soda in recipes, as its low acidity won't react with baking powder. For deep color, bloom it with hot liquid.

Substitutions

Best Match

Natural Cocoa Powder

1:1

Adjust leavening, more acidic, lighter color

Unsweetened Chocolate

1:3 (cocoa to fat)

Adjust liquids/fat in recipe

Black Cocoa Powder

1:1

Even darker, very mild flavor, often for color

Carob Powder

1:1

Different flavor, caffeine-free, similar texture

Buying Guide

Look for 100% cocoa, consider organic for quality.

Flavor Pairings

Coffee vanilla raspberries mint cinnamon.