Rouge or red cocoa powder

Another option on the scale of Dutched cocoa powders is rouge or scarlet cocoa powder. While having a higher pH and being more alkalized than standard Dutched cocoa powder, red cocoa powder isn't quite as alkalinized as black cocoa powder. The Dutching procedure gives the red cocoa powder a rich, burgundy-like reddish tint. The popular and well-reviewed Cocoa Rouge Powder is made by Guittard, a chocolate company. According to Guittard, this cocoa powder has a fudgy, bittersweet flavor that is perfect for cakes and other baked products because of its 20% fat content.

When seeking "real chocolate flavor", King Arthur Baking, another manufacturer of red cocoa powder, advises using it in frostings and chocolate sauces. The cocoa powder from King Arthur Baking has a fat content of 22 to 24 percent. While red velvet cake often uses natural (undusted) cocoa powder, red cocoa powder can also add a reddish tint to dishes that call for an acid like buttermilk.