Natural or alkalized cocoa powder: how to choose
The colour, taste and behaviour of a cocoa powder depend largely on one step: alkalization. Here is how to pick the right grade.
What alkalization changes
Alkalization, also called the Dutch process, means treating cocoa beans, liquor or cake with an alkaline solution, most often potassium carbonate. It reduces the natural acidity of cocoa, darkens its colour and improves its dispersibility in liquids.
A natural, non-alkalized powder has a pH of roughly 5 to 6. An alkalized powder usually falls between 6.8 and 8, and the darkest powders go above 8.
Three shades for three uses
- Black: heavily alkalized, it gives very dark biscuits and ice cream. Its taste is mild and low in acidity.
- Brown: medium alkalized, it is the all-round powder for chocolate drinks, pastry and confectionery.
- Natural: light brown, it keeps a fruitier profile that bakers and drink-mix makers appreciate.
What to specify in your request
To receive offers you can compare from one supplier to another, state at least:
- the required pH range;
- the fat content, often 10 to 12%;
- the fineness, for example 99% through a 75 µm sieve;
- the microbiological criteria required in your market;
- the packaging, usually 25 kg kraft bags with an inner liner.
If in doubt, a sample lets you check the colour and taste in your own recipe before ordering.
