Unsweetened cocoa powder is the finely ground product of the pressed cake that remains after the cocoa butter is extracted from the cocoa mass. It should contain a minimum of 20 percent fat. There are two types of unsweetened cocoa powder: Dutch-process cocoa powder and natural cocoa powder, which is referred to throughout this text simply as unsweetened cocoa powder. Dutch-process powder is processed with an alkali, usually potassium carbonate, to raise its pH level. This produces cocoa powder that is darker in color, sometimes reddish, and milder in taste. It was invented by a Dutchman, Conrad J. Van Houten, who also invented the process used to separate cocoa butter and cocoa powder from finely ground cocoa beans that contributed significantly to the improvement of chocolate refinement. Natural unsweetened cocoa powder has not been treated and it has a slight acid taste. Dutch-process cocoa is easier to dissolve in liquid. Unsweetened cocoa powder is used in candy production, decorating pastries and cakes, and flavoring and coloring cake batters and cookies. Note: Baking soda is commonly used as part of the leavening agent in cakes and other batters that contain unsweetened cocoa powder because baking soda reacts with acid. If you are using Dutch-process unsweetened cocoa powder, which is neutral and will not react with baking soda, and the recipe does not contain any other acidic ingredient, substitute baking powder and double the measurement.
