Cocoa powder is produced by grinding cocoa cake. Cocoa cake warm from the press breaks easily into large chunks but is difficult to grind into a fine powder.
There are two types of cocoa powder: alkalized and non-alkalized.
Cocoa powders not treated with alkali are known as cocoa or natural cocoa.
The pH and color of cocoa powders are important characteristics and can vary significantly depending on the source of cocoa beans and how they are processed.
Natural coca powders have powder pH and a characteristics light brown color.
Light brown natural powders ranged from pH 5.4 – 5.8. It is bitter and has an intense flavor, does not mixed easily into liquid but thickens liquids.
When natural cocoa is combined with baking soda it creates a leavening action during cooking.
Characteristics of natural cocoa powder
