How natural cocoa powder is made

In order to process cocoa, the beans need to go through the process of roasting. For this, specialized stainless steel roasting machines are used, similar to those used in roasting almonds and peanuts.

Cocoa beans contain around 54% oils that are separated from the cocoa liquor that forms as the nibs are finely processed by the grinder. The remaining paste is then placed in a cocoa press and subjected to high pressure, hardening it into a “cocoa cake”. The compact block is subsequently passed through a series of crushers and grinding machines until it reaches the right granularity and  is ready for the packaging machine.

Natural cocoa powder has a reddish-brown color and reaches a pH level between 5.3 and 5.8, producing a slightly acidic taste that intensifies the flavors of foods it eventually combines with. Not to be confused with cocoa butter which are both derived from the same bean but are processed differently.

Different acidity levels for different recipes

The Dutch variation has a milder flavor compared with the natural type and does not activate a leavening agent like baking soda, so it is a perfect match for baked products that include baking powder such as fudgy cookies or chocolate marshmallows. The more intense chocolaty flavor of cocoa powder processed in the Dutch style also makes it an ideal option in industry in the preparation of hot cocoa, ice creams or puddings.

On the other hand, the acidity in the natural cocoa powder reacts with leaveners to produce carbon dioxide in batters. Traditional recipes for baked items like chocolate breads, cakes, or cupcakes typically have a carbon soda base, making natural cocoa powder the better ingredient.