SHILOH FARMS Cocoa Powder is all natural, roasted, and non-alkalized (meaning it is not dutch processed). It is intense and bitter, imbuing a deep chocolate flavor to a variety of baked goods, such as brownies, cookies, and chocolate cakes. It is also well-suited for savory purposes, such as making mole sauces or adding richness to chili.
Unlike dutch cocoa, which is alkalized to remove its natural acidity, natural cocoa powder is very strong, dark, and slightly acidic. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.
How Cocoa Powder is Made: Cacao beans are harvested in large pods that are split open and then allowed to ferment, mellowing the natural bitterness of the beans. After fermentation, cacao beans are roasted and hulled to expose the cacao nibs, which are then ground to produce chocolate liquor. The chocolate liquor is then pressed to squeeze out the rich cocoa butter. Without pressing, the chocolate liquor would be greasy, fatty, and very unpleasant, even with the addition of sugar and spices. However, the pressing separates the chocolate liquor into two components: cocoa butter and cocoa solids. To produce cocoa powder, the cocoa solids are pressed again, ensuring that around 75% of the original cocoa butter has been removed and creating a substance called press cake. Finally, the press cake is dried, and then ground into cocoa powder.
1. To ensure solubility, make a smooth paste of cocoa powder and warm water before adding other ingredients.
2. Cocoa is a suitable ingredient for use in cakes, sweets, brownies, desserts, puddings, ice cream, and chocolate coatings.