Black cocoa powder

Black cocoa powder is probably not something you'll find on the typical grocery store shelf. This unique product is a type of Dutched cocoa powder that has undergone additional alkalinization, resulting in a dark cocoa powder with a significantly higher pH than other variants. According to Modern Mountain Flour Company, black cocoa powder can be used in place of Dutched cocoa powders but not natural cocoa powders to create dark-baked items. It's best to just replace a portion of the cocoa powder in a recipe when using it as a stand-in, advises Mashed. Black cocoa powder works best when combined with other types of cocoa powder because using it alone can result in dry, crumbly baked items.

This might be in part because it has less fat than Modern Mountain Flour, which has around 14 percent fat compared to Weirdo Good's 10 percent. You're on the right road if the color of black cocoa powder makes you think of Oreo cookies. True black cocoa powder is possible, but it relies on whether the beans are organic. Weirdo Good, a manufacturer of organic black cocoa, claims that organic standards only permit specific quantities and types of alkalinizing chemicals to be used in the production of black cocoa powder, prohibiting organic products from being as dark as non-organic ones. They point out that a genuinely black cocoa powder has downsides, such as bitter, burnt flavors if the alkalinizing procedure is carried out to an extreme.