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Two types of the highest quality cocoa that are almost twice as rich as the grocery store varieties: Natural cocoa is strong, dark and bittersweet-perfect for all baking; Dutch cocoa is processed to temper the natural acidity of the cocoa bean, yielding a smooth, rich and slightly less strong cocoa that mixes more freely with liquid. Dutch cocoa has long been the cocoa of choice for hot chocolate and flavored coffee. Cocoa can easily replace unsweetened baking chocolate. The standard conversion is to use 3 TB. cocoa + 1 TB. vegetable oil to equal one square of baking chocolate, but this cocoa is so rich it can be used without the extra oil.
Natural High Fat Cocoa Powder
Strong, dark, bittersweet flavor, great for all
baking and also appropriate for Mexican recipes.
42314 Natural Cocoa Powder 1 lb. bag
42385 Natural Cocoa Powder 8 oz. bag
42343 Natural Cocoa Powder 4 oz. bag
42356 Natural Cocoa Powder 2.1 oz. 1/2 cup jar
42330 Natural Cocoa Powder 1.0 oz. 1/4 cup jar

Dutch Process High Fat Cocoa Powder
Rich, smooth flavor, blends easily in milk for hot
chocolate, ice cream, sauces and candy-making.
42419 Dutch Process Cocoa Powder 1 lb. bag
42480 Dutch Process Cocoa Powder 8 oz. bag
42448 Dutch Process Cocoa Powder 4 oz. bag
42451 Dutch Process Cocoa Powder 2.1 oz. 1/2 cup jar
42435 Dutch Process Cocoa Powder 0.9 oz. 1/4 cup jar