Cocoa Powder

We recommend using nonalkalized cocoa powder with a high butterfat content. The process of alkalizing cocoa prepares it to be combined with a liquid more easily, as in hot cocoa. It is not at all necessary for the cocoa we use in our baking, and the process actually decreases the flavor of the cocoa. Note that nonalkalized cocoa is lighter in color than the alkalized version most of us are used to. The final baked good will be less deep in color as a result. If darker color matters to you more than the flavor, use alkalized cocoa.