Natural Cocoa Powder

When chocolate liquor is squeezed and pressed under high pressure, heat builds and melts cocoa butter, some of which drains from the chocolate. The remaining presscake is finely ground and sold as natural cocoa powder. The color of natural cocoa ranges from light yellowish brown (tan) to dark yellowish brown, depending on the source of bean and amount of roasting. Because valuable cocoa butter is removed and sold separately, cocoa powder is less expensive than unsweetened chocolate.

Like chocolate liquor, natural cocoa powder is acidic, having a pH typically between 5 and 6. The acids in natural cocoa react with baking soda to produce a small amount of carbon dioxide gas for leavening.