The Barefoot Contessa elevates a simple chocolate loaf cake into a truly decadent dessert using three different forms of chocolate in her recipe.

A major move has been delivered by Cargill, centred on transforming its global cocoa supply chain, through a series of core ...

Report Ocean published the latest research report on the Philippine Cocoa Market. In order to comprehend a market holistically, a variety of factors must be evaluated, including demographics, business ...

Using low-fat cocoa powder is like swapping 2% percent milk in a recipe that calls for heavy cream. Sure, you can, but the extra fat in this cocoa is what truly satisfies.

Unsweetened baking chocolate comes in bars and is made from the cacao bean and cocoa butter. In an inch, you can melt unsweetened baking chocolate as a substitute. For every three tablespoons of cocoa ...

Note that the recipe also calls for Dutch-process cocoa powder; do not substitute natural cocoa powder. The cake tastes best the day it's baked, but it holds up well for two days in the ...

Because Dutch-process cocoa powder has a neutral pH, it can be used in recipes leavened with baking powder; natural cocoa powder activates baking soda.

For a memorable Valentine's dessert, try a double chocolate loaf cake. This recipe utilises bittersweet chocolate and Dutch-processed cocoa for a rich taste.

Types of Cocoa Powder There are two main categories of cocoa powder: natural and Dutch-processed. All types of cocoa powders fall into one of these categories.

Dutch-Process vs Natural Cocoa Powder Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is ...

Learn about the different types of cocoa powder, from natural to Dutch-process to black, and when to use each one in baked goods and savory cooking.