Natural cocoa powder is left untreated in its natural state. It has a lighter brown colour and a lower PH level. There are more characteristics remaining from the cacao itself lending a more distinct flavor in desserts or drinks. When used in baking, the addition of an alkaline ingredient such as baking soda will aid in the leavening of your dessert. 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. 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)

Calories 196 kcal

Total Fat 12 g   

Saturated Fat 6.9 g (34 % daily value)

Sodium 18 mg (1 % daily value)

Total Carbohydrate 50 g (18 % daily value)

Dietary Fiber 32 g (114 % daily value)

Sugar 1.5 g 

Protein 17g (34 % daily value)

Vitamin D 0 mcg (0 % daily value)

Calcium 110 mg (8 % daily value)

Iron 12 mg (67 % daily value)

Potassium 1311 mg (28 % 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.