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Sweeteners & chocolate · Chocolate & cocoa

Cocoa powder

Unsweetened powder of cocoa solids with most of the fat pressed out; natural (acidic) or Dutch-processed (alkalised).

Also called: unsweetened cocoa, cacao powder, kakao

24 recipes with it

What it is

Cocoa powder is made by pressing most of the cocoa butter from roasted cocoa mass and grinding the cake. Natural cocoa is lighter, reddish and acidic, so it reacts with baking soda. Dutch-processed (alkalised) cocoa is darker, milder and neutral, and pairs with baking powder. Drinking chocolate is a sweetened mix, not a substitute. 'Cacao powder' is usually minimally roasted natural cocoa.

Theobroma cacao

How it’s used

  • Chocolate cakes, brownies and cookies
  • Hot chocolate
  • Dusting tiramisu and truffles
  • Chocolate frosting
  • Small amounts in chili and mole

Characteristics

Taste
Bitter, intense chocolate.
When cooked
Bloom in hot liquid or melted butter for the deepest flavour; sift to remove lumps.
Sold as
powder
Cooking uses
Suitable for baking

Storage

Pantry-stable. Airtight and dry, away from strong smells; keeps well.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Some brands are processed alongside milk; toxic to dogs.

Nutrition per 100 g

Energy
228 kcal
Protein
19.6 g
Carbohydrate
57.9 g
Fat
13.7 g
Fibre
37 g
Sugars
1.75 g

USDA FoodData Central: Cocoa, dry powder, unsweetened.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with cocoa powder

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