Ready to use

Loose and sifted unsweetened cocoa powder showing its deep reddish-brown color and ultra-fine texture.

Shows the exact visual form a cook encounters — fine, dark brown powder — teaching recognition before purchase or use.

Baking

Cocoa Powder

Deep, bitter chocolate powder for cakes, drinks, and dusting

Intensely chocolatey and unsweetened, cocoa powder gives brownies and cakes their deep color and flavor, and dusts a finished dessert. Keep it airtight and dry; it lasts a long time.

Cocoa powder is what's left when cocoa butter is pressed out of roasted cacao and the solids are ground fine — pure, intense, unsweetened chocolate flavor in dry form. It comes in two types that behave differently in baking: natural cocoa is acidic and fruity (reacts with baking soda), while Dutch-process cocoa is alkalized to be darker, smoother, and pH-neutral (pairs with baking powder). Choosing the right one keeps your leavening and flavor on track.

Measured in: g
Storage: Airtight

Find it in

Baking Aisle

Types & varieties

Natural cocoa powder

Acidic, fruity, lighter; reacts with baking soda.

Dutch-process (alkalized) cocoa

Darker, smoother, neutral pH; use with baking powder.

Black cocoa

Heavily Dutched, very dark; the 'Oreo' cocoa, use in blends.

Dutch-Process Cocoa

Alkalized cocoa powder — dark, mellow and pH-neutral; pairs with baking powder rather than soda

How to choose

Match the cocoa to the leavening. Recipes with baking soda usually want acidic natural cocoa; recipes with baking powder (or both) often suit Dutch-process. When a recipe specifies one, the swap can affect rise and flavor — substitute thoughtfully.

How to use

Sift it to avoid lumps and 'bloom' it in hot liquid or fat to deepen flavor. Whisk it into dry ingredients for cakes, or into warm milk for hot chocolate.

Chocolate cakes, brownies, and cookies
Hot chocolate and chocolate sauce
Frosting and ganache
Dusting truffles and desserts

Common uses

Chocolate cakes and cupcakesBrownies and chocolate cookiesHot chocolateFrosting, ganache, and glazeChocolate sauce and puddingDusting truffles and tiramisuMole and savory chocolate dishes