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 an alkalized cocoa powder that is much darker. 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 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 in any recipe that calls for dark dutch processed cocoa powder. You can also substitute dark dutch processed cocoa powder for natural cocoa in any sauce or ice cream, but not in baking.