The Process

• All chocolate products start out as roasted cacao beans. The heat created during the process melts the fat, producing a dark, bitter-tasting liquor that hardens as it cools. Roughly three-fourths of the cocoa butter is then removed, and the leftover cocoa solids are processed into a fine unsweetened powder that blends easily with flour in cake batter and cookie dough. You can store unopened containers of cocoa powder for up to two years, and an opened container for up to a year.

Cocoa Varieties

• Natural unsweetened cocoa adds a deep chocolate flavor and rich, dark color to cakes, cookies, icings and other confections. Dutch processed cocoa contains alkali which neutralizes its acidity and gives it a milder, smoother flavor and lighter color. Neither form of cocoa contains flour, but many recipes call for combining or sifting them with flour during the mixing process. You can also blend the cocoa powder with a little warm water to make a paste to add with the wet ingredients in a recipe. Simply adjust the liquid measurement to reflect the amount of the water.

Baking With Dutch Cocoa

• Natural unsweetened cocoa is acidic and is generally used in recipes that use baking soda, which is an alkaline leavening agent that causes baked goods to rise. The alkali in Dutch processed cocoa minimizes the chocolate's acidity which must be replaced in order for the baked goods to rise properly. Recipes calling for Dutch cocoa generally include the addition of baking powder as a leavening agent.

Avoiding Confusion

• You may have heard processed hot chocolate drinks referred to as "cocoa," and that is not entirely incorrect, as most blends do contain a significant amount of natural cocoa powder. They do, however, contain other ingredients such as sugar, salt, preservatives, emulsifiers that help them dissolve quickly and flavorings, making them unsuitable for baking. Unless a baking recipe specifically calls for instant hot cocoa mix, use natural unsweetened cocoa powder or Dutch cocoa powder.