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Cocoa powder is a key product in the food industry where it finds numerous applications, particularly as an ingredient in chocolate, coffee and a variety of other recipes or beverages. Most of us recognize cocoa powder as a substance that features a light brown color and bitter taste. However, this is not all there is to it.
In fact, this powder is available in two distinct types i.e., natural and alkalized cocoa powder each with different flavors and health benefits.
The CEO of B A Barry Group and the founder of Geohoney, Mr. Basem Barry says
“Cocoa powder is rich in vitamins, minerals and carbohydrates that keep you energetic and healthy while improving the flavor of your recipes at the same time.”
This blog explores natural and alkalized cocoa powder in detail. So, if you wish to learn about what sets these two types of cocoa powder apart, then keep on reading till the end.
Natural Cocoa Powder
Alkalized Cocoa Powder
Key Differences Between Natural Cocoa Powder and Alkalized Cocoa Powder
Flavor
Color
Nutritional Value
Applications
Natural cocoa powder, raw cocoa powder or organic cocoa powder is the finely ground pure roasted cocoa beans where most of the fat has been removed from the final product. This cocoa powder features a low pH (5-6), bitter or acidic flavor and light brown color.
This cocoa powder can be described as a concentrated form of cocoa beans that give you maximum flavor with just a fraction of the fat.
It is made from cacao beans or seeds which contain about 50% fat called cocoa butter. The cocoa powder is extracted from the chocolate liquor made from cacao beans or seeds. To make the liquor, the cacao is refined to a point where its state changes from coarse to very fine.
Then, a cocoa butter press is used to filter the liquor through a sieve at high pressure. This separates the fat from the solid cocoa powder. The solid that remains inside the press is pulverized into fine grains. The final product contains 40% less fat than it had in the beginning in its seed form.
The highest quality natural and organic cocoa powder retains all the main features of the cocoa beans they are made from. You can also find some lesser-quality natural cocoa powders in the market that tend to give you a harsher flavor profile.
This cocoa powder is rich in minerals like iron, zinc, selenium, magnesium, calcium, phosphorus, potassium and folate. It also has plenty of vitamins B-9 and polyphenol antioxidants.
Alkalized cocoa powder also known as the Dutch process cocoa powder is the one where cocoa beans are processed before grinding with additional alkali treatment such as with baking soda, potassium carbonate or some similar chemical to neutralize the acidity by raising the pH to 7.
Alkalization alters both the color as well as the flavor of the organic cocoa powder. This cocoa powder has a characteristic red, brown or charcoal color and a less bitter flavor.
Following are the main points of difference between these two types of cocoa powder
Natural cocoa powder has a rich flavor profile that includes slightly bitter cocoa notes with a hint of sweetness.
Alkalized cocoa has a mildly bitter and sweeter flavor. This results from the alkaline solution treatment which leads to reduced acidity.
Alkalized cocoa powder comes in darker colors that range from reddish brown to black. The color of the organic cocoa powder is light brown. This reflects the natural appearance of the beans from which the powder has been made.
The natural cocoa is minimally processed which means it retains most of its nutrients, vitamins and minerals. This cocoa powder is also rich in antioxidants, healthy carbohydrates and proteins. This gives the natural cocoa powder a superior nutritional profile.
On the other hand, the alkalized cocoa powder undergoes more processing which leads to antioxidant as well as mineral loss.
In some cases, you can identify the alkalized cocoa powder by looking at the label. If the label says the cocoa powder is alkalized or Dutch-process, it will definitely not be natural cocoa powder. In cases where the label doesn’t say alkalized or Dutch-process, you can check the ingredient list to see if it says cocoa-processed with alkali.
Natural cocoa products don’t usually include the word “natural” in the label. Instead the label only says cocoa powder or unsweetened cocoa powder.
Both of these types of cocoa powders can be used in recipes that do not include baking powder or baking soda. You can use these for making
Hot cocoa
Sauces
Frostings
Brownies
Sponge cake
The alkalized cocoa powder is used in recipes like baking, smoothies and desserts where milder flavors and darker colors are needed. It is ideal for making Fudges, baking if the recipe doesn’t have baking soda (or only baking powder), Beverages, Syrups etc.
Natural cocoa is mostly used in baking recipes that include baking soda or powder such as hot beverages, gelatos, ice creams etc. The intense flavor of this organic cocoa powder makes it a great ingredient for making chocolate and a number of raw desserts.
The natural and alkalized cocoa powders are different in terms of their processing, flavor, color as well as intended applications. The natural cocoa powder is lighter in hue and it boasts a bitter taste.
Alkalized cocoa powder tends to be darker in color and its taste is made sweeter due to reduced acidity. In order to choose between the two you need to look at your recipe as well as your taste preference. You can also experiment with both of these cocoa powders for the same recipes to see what works best for you.
You can visit B A Barry Group to get the best quality natural organic cocoa powder products at very reasonable rates to spice up your favorite recipes. B A Barry also specializes in eco-friendly trading, operations and logistics solutions for your businesses worldwide.
