Purchasing Resources for Cocoa And Cocoa Powder

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Cocoa and Cocoa Powder Key Terms

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?

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.
Try: 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.
Try: 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.
Try: 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.

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.

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Tips & Advice to help you make your decision on Cocoa and Cocoa Powder

Cocoa and cocoa powder are two common names used to refer to cocoa solids. In order to create cocoa solids, cocoa beans are roasted and then separated into cocoa butter and cocoa solids. Cocoa solids are used in recipes to give chocolate and chocolate-flavored foods their distinct flavor and color.

Restaurants and other food service businesses may regularly use cocoa powder in their recipes. Chefs should be sensitive to the differences between natural cocoa powder and Dutch process cocoa powder. Natural cocoa powder has a sour taste and a reddish color, which may surprise people more familiar with Dutch process cocoa powder. Dutch process cocoa powder is treated with an alkaline ... more

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