Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types on ...

Because the pH of Dutch-process cocoa powder has been neutralized, it doesn’t react with baking soda in the same way natural ...

All cocoa powders come from cocoa beans, but the difference lies in how they’re processed. Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with ...

Olam Food Ingredients (Ofi) has installed two circular biomass boilers at its cocoa processing factories in the Netherlands and Germany. By using cocoa shells – a by-product of the cocoa production ...

When it comes to talking about chocolate, the words “healthy” and “sustainable” largely aren’t choice descriptors. But that may soon change, thanks to a group of Swiss scientists who reinvented the ...

Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Cocoa powder, the ground cacao powder that ...