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Cocoa powder is made when chocolate liquor is pressed to remove 75% of the cocoa butter. The remaining solids are processed to make fine, unsweetened cocoa powder. There are 2 types of unsweetened cocoa powder - natural and Dutch-processed (alkalized).
Natural cocoa (an acid) is used in recipes calling for baking soda (an alkali) to create the leavening action.
Dutch processed cocoa has its acids neutralized and is used in general baking when baking powder is the primary leavening agent.
GW Cocoa Powder is among the richest, darkest dutched cocoa (22-24%) available. It will take your brownies and flourless chocolate cake to new heights of flavour.
GW Cocoa Powder Organic gives a deep chocolate flavour to baked goods. Use when natural cocoa is specified.
Valrhona is considered by many chefs and gourmands to produce the finest chocolate.