Cocoa Powder: Dutch, Natural and Black Onyx
Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow all around the world including Africa, Southeast Asia, Hawaii and Holland.

Please be sure to select the type of cocoa from the drop-down menu below. If you would like more than one of the same size, you may adjust the amount in your shopping cart.

Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree, which is native to many South American countries.

"Don't wreck a sublime chocolate experience by feeling guilty. Chocolate isn't like premarital sex. It will not make you pregnant. And it always feels good!"

- Lora Brody, auther of Growing Up on the Chocolate Diet

To produce the powder, cocoa beans are fermented, dried, roasted and cracked. The nibs are then ground to extract most of the cocoa butter, leaving a rich brown paste called chocolate liquor, which contains about 25% butter fat. This liquor is dried again and hardening into a mass that is finally ground into a fine powder known as unsweetened cocoa. This is an intense process, but for the chocolate lover, it’s worth every minute. We also carry cocoa blends; a Mexican Cocoa and a spicy Mayan Cocoa.

Cocoa Powder, Dutch

Dutch cocoa has been treated with an alkali which helps neutralize cocoa’s natural bitterness. It’s a richer, darker and slightly milder powder that is perfect for hot cocoa and other chocolate drinks.

Cocoa Powder, Natural

Natural cocoa has a strong, bittersweet flavor that is great for baking. Natural cocoa is the type to use when cocoa is called for in Mexican recipes. Use 3 tbsp. plus 1 tbsp. fat (shortening, butter, etc.) to replace a 1 ounce square of unsweetened chocolate.

Cocoa Powder, Black Onyx

Black onyx dutch cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that when used in baking makes for an impressive black-as-coal colored product. Because black onyx cocoa has less fat, it does tend to create a drier product. We suggest using a 50/50 mixture of black onyx and dutch to add more fat. If you do want to use 100% black onyx, then be sure to increase the fat in the recipe. This will also alleviate the dryness issue.

Looking for the real deal? We have raw, organic cacao powder also.