cocoa powder

Cocoa powder is sometimes considered the poor relation of chocolate because, when tasted on its own, it doesn't have the rich, luxurious flavour we expect when tasting 'real' chocolate.

What is it? One of the byproducts of chocolate making. Cocoa beans (taken from the cocoa pod) are roasted, ground and pressed to extract the cocoa butter and cocoa liquor (which chocolate bars are made from). The cocoa liquor is then processed further and one of the results is the brown, powdery substance known as cocoa powder. It can then be treated to neutralise its acidity, which makes it taste less bitter (these cocoa powders will be labelled 'alkalised' or, more commonly, 'Dutch-processed').

What are the differences? Although both cocoa powders taste bitter on their own, non-alkalised cocoa powder is more so. In drinks, either type can be used. In baked products, you should use the

type the recipe calls for because each one needs a different type of leavening agent - regular cocoa powder reacts with baking soda but Dutch-processed needs an acid to react, so recipes incorporating it will use baking powder.

How is it available? Cocoa powder is sold on its own or made into cocoa 'mixes' with the addition of sweeteners and/or powdered dry milk. Don't use sweetened cocoa mix in recipes calling for plain cocoa.

What else? Cocoa powder should be sifted before using because it can become lumpy.