Alkalized cocoa powder, or Dutch Process, has a higher PH level due to an alkali solution being added to the beans, nibs or powder. This reduces the acidity and darkens the color, ranging from a deep reddish brown to nearly black. The level of acidity and color will vary depending on the level of alkalization. This is most commonly used in baking with recipes that call for baking powder. Cookies baked with natural cocoa powder are more airy and crisp and have a bitter taste, while cookies baked with alkalized cocoa powder have a darker color and slightly bigger size, as well as a softer but more salty taste. Furthermore, alkalized cocoa powder has a better dispensability in water-based solutions. For hot beverages, such as a mug of hot chocolate or hot cocoa, you may use either, but the alkalized cocoa will delay the sedimentation of the particles on the bottom.

Nutritional Information:

Portion Size 86 g ( 1 cup)

Amount Per Portion 189 kcal

Total Fat 11 g   

Saturated Fat 6.7 g

Sodium 16 mg

Total Carbohydrate 50 g

Dietary Fiber 26 g

Sugar 1.5 g

Protein 16 g

Vitamin D 0  mcg (0 % daily value)

Calcium 95 mg (7 % daily value)

Iron 13 mg (72 % daily value)

Potassium 2158 mg (46 % daily value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.