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Cocoa Powder, Black Onyx
This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. This extreme alkalization neutralizes the natural bitterness, removing some of its chocolate flavor and a lot of its butter fat(10-12%).
“All you need is love. But a little chocolate now and then doesn't hurt.”
-Charles M. Schulz
We recommend replacing 25-50% of the standard “Dutch“ cocoa in a recipe with black onyx. Using this ratio will produce darker, rich tasting baked goods without losing the moisture. If still too dry, you can increase the fat content by adding more shortening, butter, egg yolk or changing to a heavier milk; whichever applies to your particular recipe.
Purchase bottle refills (in bags):
Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree, which is native to many South American countries.
Cocoa Powder, Black Onyx Recipes
The following recipes use Cocoa Powder, Black Onyx.
“I used your black onyx cocoa powder in a flourless chocolate cake this weekend with fabulous results.”