Cocoa and cocoa powder are not as simple as they may seem. There are numerous varieties and levels of significant ingredients to create the perfect blend of chocolate flavor for cooking and baking with. It is important to understand cocoa and cocoa powder key terms before selecting the appropriate powdered chocolate for your business.

You will likely need more then one cocoa powder or chocolate mix in your kitchen to create a variety of chocolate-infused dishes. Knowing the different varieties and how they have been created will help you to become a better chef or restauranteur and satisfy even more of your customers. Consider the following when you buy cocoa powder:

1. What processes are used to make cocoa powder?

2. What are the differences between milk and dark chocolate cocoa powders?

3. Are the nutritional values different between varieties of powdered cocoa?

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Know the terms used to describe varieties of cocoa powder and how it was made

Dutch-processed or alkalized cocoa powders have undergone a process that reduces the bitterness in natural unsweetened cocoa powder. Cocoa powder that has been treated with an alkali is better suited for certain recipes to create a more mild flavor, while natural cocoa powder adds a more harsh chocolate flavor. It is important to consider the other ingredients in the dish, as the natural cocoa can create a reaction.

I recommend: JoyofBaking.com gives a breakdown of alkalized cocoa versus natural cocoa and when to use each variety. Companies like Hershey's sell both varieties.

Consider the term 'cacao' when choosing your chocolate powder

The percentage of cacao is key to the resin of your cocoa. The higher the percentage of cacao, the darker the chocolate and the less sweet it will be. This is very important when using cocoa in various recipes, as it can quite easily effect the sweetness of the entire dish.

I recommend: Global Gourmet outlines the percentages of cacao and what type of flavor each will add to your cooking. Popular brands like Ghirardelli carry baking bars from milk chocolate to unsweetened varieties.

Understand the terms on the nutritional label of your cocoa powder

Although the fat content of semi-sweet chocolate is lower, if combined with a dairy product or another source of sweetness, the amount of carbohydrates could be higher. This is a common misconception when looking at the definitions of different chocolate varieties. For example, instant hot cocoa consists of not only the cocoa powder itself but also other ingredients to make a complete product.

I recommend: CacaoWeb gives a breakdown of the nutritional profiles of numerous varieties of cocoa. Enerhealth Botanicals helps clarify the differences between hot chocolate and hot cocoa packets.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Think outside of the box. Cocoa and cocoa powder doesn't have to just be used in desserts and baking. Consider using cocoa powder in a savory dish to create an unusual flavor profile.

You can’t help but think of a hot and creamy drink when thinking about cocoa and cocoa powder. True chocolate lovers enjoy the flavor of powdered chocolate in everything from drinks to desserts. Whether you run a grocery store or coffee shop, own a bakery or restaurant or are a candy or ice cream maker, as a businessperson you know that a supply of high quality chocolate powder is crucial to meeting your sales goals.

From unsweetened and Dutch varieties to gourmet cocoa, it is important to have an assortment of cocoas and powdered cocoa available either to sell directly to your customers or for use in making the products your customers purchase. A great chocolate mix selection caters to every taste and recipe imaginable. When determining the best cocoa and coca powders to have on hand, it is best to consider the following:

1. There are two main types of cocoa powder, alkalized and non-alkalized.

2. Alkalized or Dutch processed cocoa has a flavor that is mild in comparison to the flavor in natural cocoa powder.

3. The highest quality cocoa and cocoa powders are pure cocoa and are not mixed with other ingredients.

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Choose the right natural cocoa powder for your business

Natural cocoa and cocoa powders are ideal for cooking and baking. Your grocery customers may find a preference for one brand over another. Bakeries and restaurants that do their own baking may also want to mix and match to create new treats. There are organic and finely ground varieties; both are necessities for your business.

I recommend: Cocoa Supply.com offers both natural and organic powdered cocoa for baking, ranging from small one-pound bags for resale up to large 50-pound bags for commercial baking operations. With colors a color selection of natural, medium, dark and extra dark brown, you’re sure to find the variety you seek. Foodservicedirect.com also offers baking cocoa in both high fat and low fat varieties for food manufacturers, bakers and ice cream producers throughout the world.

Include some Dutch cocoa powder for a milder palate

Dutch cocoa and pure cocoa powders are darker than their natural counterparts. These are perfect for bakery needs, or for sale to customers who often use Dutch or pure cocoa in their own baking recipes. It is a processed and refined form of chocolate.

I recommend: Watkins Food Service offers 100% pure unsweetened cocoa in bulk made from the darkest and richest cocoa beans making it a great product for both cooking and baking needs. If you’re looking for Dutch cocoa check out Dutch Valley Food Distributors, Inc., who offer not only 25- and 50-pound bags of Dutch cocoa, but also natural and gourmet powdered cocoa, as well.

Add instant hot cocoa drink mixes to diversify your selection

Customers with a sweet tooth may prefer to buy cocoa powder drink mixes. These mixes combine cocoa, milk and sugar for a smooth and creamy hot or cold drink. Buy instant chocolate mix in packets or large canisters.

I recommend: For restaurants, coffee houses and grocers, buying instant cocoas or coffee drink mixes, either for serving or resale, provides customers with the choices they seek. Wholesale hot cocoa companies like the Omanhene Cocoa Bean Company offer a selection of bulk products that include cocoa and cocoa powder mixes. If you’re looking for a brand customers will recognize, CoffeeAM.com offers wholesale quantities of the popular Ghirardelli sweet chocolate cocoa, which is perfect for drinking or baking.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Buy cocoa and cocoa powder made from high quality cacao beans, and be sure it is stored in an airtight container. Properly stored cocoa and cocoa powder can stay fresh up to two years. Do not substitute for good quality cocoa in your recipes. Substitutes will lower the quality of your chocolate treats, drinks and desserts.

In 2003, Americans purchased 24.4% of the world's cocoa powder, making it wise to take a serious look at cocoa and cocoa powder pricing and costs. Cocoa may prove even more popular in years to come; a Yale study recently connected drinking hot cocoa with improved cardiovascular health. Plus, Americans love chocolate; chocolate is North America's favorite flavor.

Whether you need baking cocoa for your restaurant, bakery or other food business or you want cocoa powder or chocolate mix to create drinks for your coffee house, restaurant or other venue, there are a variety cocoas to consider. These include:

1. Natural or Dutch powdered cocoa, used for baking,

2. Organic powdered cocoa, ideal for those who prefer products as natural as possible,

3. And cocoa powder mixes for making hot, chocolaty drinks.

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Buy cocoa powder, natural or Dutch

Both natural and Dutch cocoa powder are unsweetened and suitable for baking and cooking. Dutch-processed cocoa is treated with an alkali so it is milder in flavor. Natural cocoa powder tastes more intense and bitter. Cocoa powder prices vary considerably according to quality, but good quality natural or Dutch powder sells for about $13 to $16 for 2 lb.

I recommend: World Wide Chocolate offers cocoa powder, natural or Dutch-processed. CocoaSupply.com sells medium dark, dark and extra dark natural and Dutch-processed cocoa.

Choose organic cocoa powder

According to the USDA, organic products cannot be made with the use of most synthetic fertilizers or pesticides, must not be genetically engineered and may not be irradiated. Natural cocoa that is organic is, surprisingly, about the same cost as traditional cocoa, selling for around $5 to $7 a pound. Dutch-processed organic cocoa is about $6 to $8 a pound.

I recommend: Sweet Earth Organic Chocolates sells Dutch-processed and natural organic cocoa in bulk. Nature' s Flavors offers organic cocoa in 1/2-lb., 1-lb., 5-lb., 10-lb. and 500-lb. bags.

Select instant chocolate mix

The terms 'hot cocoa' and 'hot chocolate' are often used interchangeably, but hot chocolate is actually created with ground chocolate rather than powdered chocolate. Hot cocoa, on the other hand, is created with cocoa powder. Popular cocoa mixes vary according to brand. For example, 144 Starbucks hot cocoa packets sell for about $85 to $95 from wholesale hot cocoa suppliers. Three hundred packets of Butter-Nut instant cocoa mix is $45 to $55, and 12 lb. of Hershey's instant hot cocoa sells for about $30 to $40 wholesale.

I recommend: Coffee Wholesale USA sells a variety of hot cocoa mixes, including Starbucks, Hershey's, Timothy's and other well-known brands. Best Friends Cocoa sells 5-lb. wholesale tubs of cocoa mix.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Cocoa and cocoa powder should be stored in airtight containers, in a cool, dry location.

Comforting hot beverages and gooey chocolaty desserts owe their goodness in part to cocoa powder. This powdered chocolate is what remains when cocoa butter or fat is removed from cocoa beans. The powder is then used in baking, drink making and sometimes in cooking. For more flexibility, the powder can be remixed with fat, making it more like a chocolate solid.

A further look into cocoa and cocoa powder basics provides a better understanding on how and when to use the powder. Exploring this information will help answer the following questions:

1. What is cocoa powder and what are the different types?

2. What kinds of foods can you make with cocoa powder?

3. When is it best to use cocoa powder instead of baking chocolate?

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Learn the essentials of cocoa powder

What is cocoa powder? How is it made and what can you do with it? It is helpful to understand the properties behind an ingredient prior to using it in a recipe. Knowing about chocolate powder will allow a chef or baker the ability to judge the use of ingredients in a dish and will give more freedom in creating dishes.

I recommend: To get started with understanding cocoa powder and its varying properties and uses, check out the Cookthink page on the topic. Use BigOven as a resource for more technical information on cocoa including information on the different types and how it can be used.

Explore specifics on the types of cocoa powder

Bakers will come across two types of instant cocoa: natural cocoa powder and Dutch process powder. Natural cocoa powder is acidic and provides a strong flavor. The Dutch-processed powder, also known as alkalized cocoa powder, has had the acid removed and carries a smoother, more mild flavor. They react very differently in foods and should be used according to the recipe.

I recommend: Look deeper into the specifics of the two types of cocoa powder at What's Cooking America. For information to buy cocoa powder and which type is recommended, see FuturePundit.

Discover how powdered cocoa is used in foods

Though cocoa is a form of chocolate, it performs very differently than hard chocolate in recipes. Cocoa powder can sometimes be substituted for solid chocolate if a fat is reconstituted in with it. This is usually butter or vegetable oil. Cocoa powder is famously used in hot chocolate mix, cake and other dessert mixes, and chocolate syrup.

I recommend: Culinate explains in more detail some of the uses of cocoa powder. Read more about using chocolate powder in a variety of recipes as well as substitution methods at Joyofbaking.com.