This isn't dark cocoa powder. This is strong, bitter black cocoa powder. Think: Oreo cookies.)
Black cocoa powder is processed with an alkaline solution to neutralize its natural acidity, which darkens the color and results in a strong chocolate flavor. Black cocoa powder is practically charcoal black and has deep, intense chocolate flavor.
Black cocoa powder will not react with baking soda and will prevent rising in baked goods. If the recipe calls for baking powder — which contains the acid needed for leavening — you can use black cocoa powder.
Black cocoa powder is nearly fat free. We get good results when we combine black cocoa powder with regular Dutch cocoa powder at a 50/50 ratio. This keeps the recipe from turning out dry and crumbly but also ensures intense chocolate flavor.
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