Learn what is black cocoa powder how it differs from regular cocoa, and how to use it for rich-colored, flavorful baked goods like cookies and cakes.
Although the origins of Dutch-processing or alkalizing cocoa powder can be easily traced back to the early 19th century, the history of black cocoa powder is less obvious. However, treating cocoa with stronger alkalis to create black cocoa powder is well documented. This process creates a darker color and milder flavor by neutralizing the cocoa’s natural acidity. This makes the cocoa more soluble in drinks and helps it to perform better in specialty baked items.
So, What Is Black Cocoa Powder?
The more intensive process of making black cocoa involves reacting alkali agents with the cocoa. These alkalis include potassium bicarbonate, potassium carbonate, or sodium hydroxide. Often, only a 2% potassium carbonate solution is enough to complete the reaction, resulting in a more alkaline product with a pH of 7-8 instead of its former slight acidity.
This reduction in the cocoa’s acidity makes the finished product less bitter with a more mellow flavor, which results from the loss of natural volatile aromas during processing. Â A physical improvement from the alkalizing process makes black cocoa more easily soluble in liquids, such as hot and cold chocolate drinks, where the solids stay in suspension longer.
Why Does the Cocoa Powder Turn Black?
Cocoa beans contain naturally occurring pigments called anthocyanins. Other foods like black beans, grapes, and black rice contain similar pigments. During black cocoa powder production, the anthocyanins react with the alkali, and the pigment becomes more intense, eventually darkening to black.
What is Black Cocoa Powder and Where Is It Used in Baking?
Black Cocoa Powder can generate unique visual effects when used in baked products. Very few other foods have such dramatic appeal, which can be highlighted to create style, sophistication and a Gothic touch. Flavor-wise, the more muted cocoa flavor doesn’t overwhelm the finished product:
Black Velvet Cake
This novel take on a red velvet cake uses the darkest cocoa powder. It is visually stunning and creates rich, dark, and dramatic colors with simple class. The visual impact can be further heightened by contrasting lighter frostings such as cream cheese or buttercream.
Brownies and Chocolate Cakes
Use black cocoa powder to develop an intense, dark color in brownies or chocolate cake. The milder astringency of black cocoa won’t be too overpowering, adding richness without bitterness.
Chocolate Icing and Glazes
Black cocoa powder is ideal for high-gloss glazes or frostings, achieving a striking dark finish.
Oreo-Style Biscuits
For your own take on the iconic American cookie, try black cocoa powder in your biscuit recipes for that authentic color and flavor.
How to Use Black Cocoa Powder
Fat Content
Black cocoa powder has a very low fat content, which can affect the mouthfeel of baked recipes. To boost the fat content for the best taste and texture results, use it in equal quantities with natural or Dutch-processed cocoa.
Natural Color
Black cocoa powder is ideal for coloring baking and chocolate recipes. Unlike black food dye, it is more likely to be additive-free and will not stain your teeth black.
Raising Agents
Black cocoa powder’s acidity has been lowered during processing with alkali. Consequently, it performs best with baking powder recipes, which can supply the missing acid. Baking powder contains both acid (tartaric acid or cream of tartar) and alkali (sodium bicarbonate). Recipes made with baking soda (sodium bicarbonate) don’t include any acid but can be mixed with baking powder to replace it. Put simply, if baking with black cocoa powder, your recipe should include baking powder.
What Is Black Cocoa Powder and Where to Buy It
With its distinctive color, black cocoa powder is only used in a few mainstream baked products. However, it probably wouldn’t be recognized unless, for example, the color of Oreo cookies is pointed out.
Conclusion
Customers worldwide are always hungry for new food products, and manufacturers are keen to respond with novel recipes and ingredients. Consequently, buying black cocoa powder in mainstream supermarkets, specialty food stores, and online is now relatively easy. Often ahead of the curve, Barry Callebaut, the large Belgian chocolate supplier, has indicated what they see as the potential and rising trend of black cocoa powder. Bakers and chocolatiers can extend their ranges to include striking creations that look sophisticated and original.
