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Cocoa Powder


	Unsweetened cocoa powder is produced by grinding the dry substance remaining from the processed kernels, or nibs, of cocoa beans. See Chocolate for additional information. When the cocoa powder is further treated with alkali, producing a dark mellow-flavored powder, it is called Dutch-processed cocoa.

Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years. Since cocoa powder is naturally lower in fat than other chocolate baking ingredients, it is often used to make reduced-fat baked goods. In recipes, cocoa powder may be used in place of unsweetened chocolate. For every ounce of unsweetened chocolate needed, substitute 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shortening. Cocoa powder should not be confused with cocoa mixes or instant cocoa that contain cocoa powder combined with sweeteners and often dried milk powder. These products added to milk or water are used to prepare the hot beverage known as cocoa, or hot chocolate.