Cocoa

Cocoa
© Denzil Green

Alkalized Cocoa Powder

Cocoa Powder

Dutch Process Cocoa

Cocoa is a chocolate powder.

When a recipe calls for Cocoa, assume it means unsweetened, as opposed to a sweetened mix of Cocoa for drinking.

Cocoa Powder is made from chocolate liquor (which is sold solidified as Unsweetened Baking Chocolate.) Chocolate liquor on average is about 55% cocoa butter, and 45% cocoa solids. About 50 to 70% of the Cocoa butter (fat) is removed from the chocolate liquor, leaving mostly cocoa solids behind. These are then dried, and ground to a powder.

You can get light or dark Cocoa Powder. The dark one is "dutched", and more expensive. Un-"Dutched" cocoa has a pH of about 5.5. To Dutch it, a small amount of alkaline (usually potassium carbonate) is added to it which deepens the colour, improves the flavour, and helps it mix more easily with liquid. The alkaline raises the pH of the cocoa powder from 5.5 to 7 or 8, depending on how much is added, making it less acidic A pH of 7 is considered neutral by science. The Dutched version will always, to most people, taste better.

Un-Dutched Cocoa powder is lighter in colour and has a sharper, less-rounded flavour. Though it is more acidic, the acidity difference between it and Dutched is not enough to make any kind of difference in baking in terms of the chemical reaction. Despite what many cookbooks will tell you, the two are indeed interchangeable. Disregard any advice about which one to use with baking powder versus baking soda, etc., and the need to have both in the house.

The Cocoa butter that is removed from chocolate to make cocoa is often used to make white chocolate.

Substitutes for Cocoa

Cocoa
Denzil Green

Carob powder can be substituted for the look of Cocoa Powder, but not the taste.

When substituting Cocoa Powder for Unsweetened Baking Chocolate, what you have to compensate for is the fat (the cocoa butter) that was removed to make the Cocoa. The standard formula to replace 1 oz (30g) of Unsweetened Baking Chocolate with Cocoa is therefore 3 tablespoons of Cocoa Powder plus 1 tablespoon of a fat (which can be butter, oil, lard or shortening).

To use Unsweetened Baking Chocolate when a recipe calls for Cocoa, try to find somewhere in the recipe that you can remove 1 tablespoon of fat.

Equivalents for Cocoa

1 cup Cocoa = 6 1/2 oz = 180g

1 oz Cocoa = 3 tablespoons = 30g

Storage Hints for Cocoa

Store in a sealed container at room temperature out of the light for up to two years.

History Notes for Cocoa

In 1828, a Dutch man named Van Houten invented Cocoa powder, and the process of "dutching" the powder.

Before the invention of cocoa powder, any chocolate drinks would have been the equivalent of stirring melted unsweetened chocolate into a liquid, which would have resulted in an unevenly mixed chocolate drink that would have been unacceptable to today's cocoa lovers.

Literature & Lore about Cocoa

"The deluxe Dutch process coca, made for many years by Walter Baker and Company for the ice cream trade and the better soda fountains of the country, has gone into retail distribution, appearing for the first time in food specialty shops of the city. R. H. Macy, Broadway and 34th, for one, has the product, priced at 22 cents for a half-pound. This domestic-made cocoa offers all the fine points of the Holland imported of pre-war years, but is lower in price." -- Paddleford, Clementine (1898 - 1967). Food Flashes Column. Gourmet Magazine. June 1944.

Recipe Suggestions

Cheesy Beans & Nachos, Chocolate and Chestnut Fudge Cake, Chocolate Sauce Sponge, Swedish Limpa Bread

Also called:

Poudre de cacao (French); Kakaopulver (German); Polvere di cacao (Italian); Cacao en polvo, Polvo de cacao (Spanish); Cacau (Portuguese)