Cocoa powder

• Description
• Nutrition
• Weight
• Recipes

Detailed information about the ingredient cocoa powder. Cocoa powder is usually found in the bakery section or aisle of the grocery store or supermarket.

Cocoa solids are the low-fat component of chocolate. When sold as an end product, it may also be called cocoa powder, cocoa, and cacao.

The separation of the two components may be accomplished by a press, or by the Broma process. The resulting powder, sold as natural cocoa powder, is more reddish than the traditional "chocolate" color, and relatively low in pH, causing a sour or acidic taste. 

Dutch process chocolate has been treated so as to neutralize the acidity and has a milder flavor; it is also the traditional chocolate brown in color.

Accordingly, health professionals recommend consuming chocolate in forms that are high in cocoa solids while low in cocoa butter, such as hot cocoa.

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To change serving size or for more detail on cocoa powder visit the complete nutritional analysis of cocoa powder.

Quick food weight caclulator coming soon. Visit the complete nutritional analysis of cocoa powder to determine the weight of any amount of cocoa powder in the meantime.

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