Know Cocoa

Choosing the right cocoa for your application can make all the difference to its outcome. Understanding how flavors, colors and textures come from the different levels of dutching and fat can really enhance your creations.

Below we invite you to explore our three part video series to get a clear understanding of what you can achieve with our collection of cocoa powders for professionals.

Want to try them for yourself, then request a sample pack

  • How to taste cocoa powders

    Tips on how to best prepare cocoa powders for tasting

    Balancing cocoa powder with sweetness

    Different types of cocoa powder demand different levels of added sweetness due to their different flavor profiles

    How cocoa powder changes color in applications

    See how color changes in cocoa powder application

  • Natural vs Dutched cocoa in applications

    See how natural cocoa produces a lighter and thicker cookie while a dutched cocoa produces a fudgier and thinner cookie in a baking application

    How different cocoa powders change the bake of your cakes

    With the same recipe, natural cocoa powders, being more acidic produce, react more with baking soda producing a lighter cake where as dutched cocoa powders are more alkali react less and produce a denser cake

    How different cocoa powders change the texture of your ice cream

    Natural cocoa produces a lighter, smoother texture where as a dutched cocoa is more richer and thicker.

    Dutched cocoa powder and water absorption

    See how water absorption is effected when working with different types of dutched cocoa powder in a dough

  • How fat content impacts a meringue

    Lower fat cocoa powders are ideal for making a meringue as they incorporate better into the mix and hold their shape

    What fat content means for dairy based recipes

    See how fat content effects the fluidity of a ganache and how its sets in a tart