Below is a list of all known varieties for Cocoa Powder. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Cocoa Powder | Highly alkalized cocoa powder with a very dark, nearly black color. It has a mild, earthy flavor and is used primarily for deep coloring (e.g., in Oreo cookies). |
| Cocoa Powder (High-Alkali) | Dutch-process cocoa powder treated with a very high level of alkali. Used in specialized food manufacturing when a dark color and very smooth, non-acidic flavor are required. |
| Cocoa Powder (High-Alkali) | Dutch-process cocoa powder treated with a very high level of alkali. Used in specialized food manufacturing when a dark color and very smooth, non-acidic flavor are required. |
| Cocoa Powder (High-Alkali) | Dutch-process cocoa powder treated with a very high level of alkali. Used in specialized food manufacturing when a dark color and very smooth, non-acidic flavor are required. |
| Cocoa Powder (Low-Fat/Bulk) | Cocoa powder retaining a low residual fat percentage (under 10%). Used for large-volume industrial applications where fat content needs to be minimized. |
| Cocoa Powder (Low-Fat/Bulk) | Cocoa powder retaining a low residual fat percentage (under 10%). Used for large-volume industrial applications where fat content needs to be minimized. |
| Cocoa Powder (Low-Fat/Bulk) | Cocoa powder retaining a low residual fat percentage (under 10%). Used for large-volume industrial applications where fat content needs to be minimized. |
| Cocoa Powder (Low-Fat/Bulk) | Cocoa powder retaining a low residual fat percentage (under 10%). Used for large-volume industrial applications where fat content needs to be minimized. |
| Cocoa Powder (Red Dutch) | Dutch-process cocoa powder that is heavily alkalized to achieve a deep reddish-brown color, often used in red velvet cake and specialty chocolate applications. |
| Cocoa Powder (Red Dutch) | Dutch-process cocoa powder that is heavily alkalized to achieve a deep reddish-brown color, often used in red velvet cake and specialty chocolate applications. |
| Cocoa Powder (Red Dutch) | Dutch-process cocoa powder that is heavily alkalized to achieve a deep reddish-brown color, often used in red velvet cake and specialty chocolate applications. |
| Cocoa Powder (Red Dutch) | Dutch-process cocoa powder that is heavily alkalized to achieve a deep reddish-brown color, often used in red velvet cake and specialty chocolate applications. |
| Cocoa Powder (Red Dutch) | Dutch-process cocoa powder that is heavily alkalized to achieve a deep reddish-brown color, often used in red velvet cake and specialty chocolate applications. |
| Cocoa Powder (Unsweetened/Bulk) | Low-fat cocoa powder typically used for large-volume food manufacturing and as a cheap flavor/colorant. |
| Dutch-Process Cocoa Powder (Alkalized) | Cocoa powder treated with an alkaline solution (potassium carbonate). It is darker in color, has a smoother, milder flavor, and is used in recipes that rely on baking powder. |
| Fair-Trade Cocoa Powder | Cocoa powder sourced and processed under fair-trade certification, denoting ethical sourcing standards. |
| High-Fat Cocoa Powder | Cocoa powder retaining a higher percentage of residual cocoa butter (typically 22-24%). It provides a richer flavor and mouthfeel than standard 10-12% fat cocoa. |
| Natural Cocoa Powder (High-Quality) | Natural, non-alkalized cocoa powder made from high-flavor, single-origin beans (e.g., Criollo). It retains a complex, fruity acidity. |
| Natural Cocoa Powder (Single Origin) | Natural, non-alkalized cocoa powder made from high-flavor, single-origin beans (e.g., Criollo). It retains a complex, fruity acidity. |
| Natural Cocoa Powder (Single Origin) | Natural, non-alkalized cocoa powder made from high-flavor, single-origin beans (e.g., Criollo). It retains a complex, fruity acidity. |
| Natural Cocoa Powder (Single Origin) | Natural, non-alkalized cocoa powder made from high-flavor, single-origin beans (e.g., Criollo). It retains a complex, fruity acidity. |
| Natural Cocoa Powder (Unsweetened) | Cocoa powder that has not been treated with alkali. It is light brown, highly acidic, and has a sharp, intense chocolate flavor, used in recipes that rely on baking soda for leavening. |