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    Kitchen Dictionary: cocoa powder

    Pronounced: KOH-koh

    Cocoa powder comes from cocoa beans that grow in pods on the cacao tree. The beans are fermented, dried, roasted and cracked; the nibs are ground to extract about 75% of the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying again, the mass is ground into powder (unsweetened cocoa). Dutch cocoa is treated with an alkali to neutralize the cocoa's natural acidity.

    Ethnicity: Southeast Asia, Africa, Hawaii, Brazil, South Amer Ingredient

    Season: available year-round

    How to select: Dutch cocoa is preferred for beverages and frozen desserts, and for dusting baked goods. Recipes for baked goods usually use nonalkalized cocoa powder. You can often substitute one type of cocoa for the other, but if the recipe includes baking soda, it may be counting on the acid in natural cocoa in order to react.

    How to store: Store in an airtight container in a cool, dark place for up to 2 years.

    Substitutions: 1/4 cocoa = 1 oz unsweetened chocolate + decrease the fat in the recipe by 1 1/2 tsp. OR Carob powder

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 196
    Calories from Fat 106 (54%)
    Total Fat 11.8g 18%
    Saturated Fat 6.9g 34%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.4g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 18mg 0%
    Potassium 1310mg 37%
    Total Carbohydrate 49.8g 16%
    Dietary Fiber 28.6g 114%
    Sugars 28.6g
    Protein 16.9g 33%

    How is this calculated?

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