black cacao

low fat (10-12%)

powder

5.0

Based on 2 reviews

try me sample

0.28 oz

75¢

pinch jar

2 oz

refill

2 oz

large refill

8 oz

PACKAGING GUIDE

Black Cacao Powder is an intensely dark cocoa powder. Its striking color, resembling a deep, almost black shade, sets it apart from regular cocoa powders. The powder has a fine, smooth texture and a subtle chocolate aroma. With a 10-12% fat content, it's a lighter option than our high-fat cacao powder; it's been sourced with natural food coloring in mind. Our Black Cacao Powder is particularly useful for achieving a rich, dark color in baked goods such as cookies, cakes, and brownies without overwhelming the overall flavor of the dish.

The distinctive characteristics of Black Cacao Powder arise from an advanced Dutch processing method. This involves treating the cocoa beans with an alkaline solution more than standard Dutch-processed cocoa. The result is a significant reduction in acidity and bitterness, yielding a milder and smoother chocolate flavor.

The powder's mild flavor profile makes it an excellent ingredient for balancing sweetness in recipes, particularly in frostings and glazes. Its ability to impart a visually striking element without overpowering the palate has made it increasingly popular among bakers and chefs looking to add a creative twist to traditional chocolate dishes.

QUICK INFO

black cacao , powder

INGREDIENTS

100% Theobroma cacao

TASTING NOTES

Mild, smooth chocolate flavor

AROMA

Subtle, gentle chocolate scent

CHARACTERISTICS

Fine powder with deep, almost black color

PAIRINGS

Complements sweet frostings, fruits, nuts

SUBSTITUTIONS

Regular Dutch-processed cocoa for similar flavor, but with less color intensity

USAGE

Ideal for dark cakes, cookies, brownies; enhances dessert presentations

PLANT PART

bean

PROCESSING / FORM

powder

BOTANICAL NAME

Theobroma cacao

BOTANICAL NAME

Theobroma cacao

AKA

black cocoa powder

The Theobroma cacao, or cocoa tree, is thought to be an ancient plant domesticated thousands of years ago in South America. Later, when introduced to Mesoamerican civilizations, it was so highly prized it was referred to it as "food of the gods" and was even used as a form of currency.

There are three main commercial types of cacao: forastero, criollo, trinitario. Our bean is the newly rediscovered and still rare 'nacional.' This prized variety of cacao bean was believed extinct after a disease in 1916 attacked Ecuadorian trees and 95% were subsequently destroyed over a period of three years. This variety's characteristic white bean and complex fruit and floral flavors that had once dominated the market were thought lost to history until recently when a pair of men sourcing fruit rediscovered the variety on small isolated farms in a Peruvian canyon in 2007. Newly cultivated for larger production, this still rare variety offers rich creamy flavor with very little bitterness.

CONFUSIONS

Cacao v Cocoa
Cacao and cocoa are used so often interchangeably that even vendors disregard any technical differences when naming products. 'Cacao' has traditionally referred to ingredients not processed using heat. 'Cocoa' powder has either been heated or has had ingredients added to transform it into a ready-mix cocoa for drinks or both.

Cacao = natural, more bitter
Roasting helps reduce bitterness and can be employed a different points throughout the production process as a way to soften the bite in cacao's chocolatey flavor.

Dutched Cocoa
Alkalization of the cacao will also decrease its bitterness, which is done with a potassium carbonated solution that will neutralize the acidity. This process yields 'Dutched cocoa.' Dutched cocoa is darker in appearance, more soluble in water, and is used in many modern chocolates. NOTE: In baking Dutched cocoa can not be swapped with other powders without accounting for the pH difference. Leavening ingredients in a recipe are usually in proportion to the expected pH of the powder.

USAGE HINT

Bloom Black Cacao Powder in hot water to intensify its flavor before blending into batters and doughs. Use in a 1:1 ratio as a substitute for regular cocoa powder to add depth and visual appeal to desserts and baked goods.

QUICK FACT

Black Cacao Powder's intense color and flavor are a result of extensive Dutch processing, a method developed in the 19th century by Coenraad van Houten, a Dutch chemist, to improve solubility and reduce bitterness in cocoa.

Coenraad van Houten's quest to improve cocoa was driven by the desire to make chocolate more accessible and enjoyable to a wider audience. In the early 19th century, chocolate was primarily a luxury item, often too bitter and coarse for general consumption. Van Houten sought to refine cocoa's texture and taste, making it more palatable and versatile for use in beverages and baking. His invention of the cocoa press and subsequent development of the Dutch process revolutionized the chocolate industry, leading to the smoother, more soluble cocoa powder we enjoy today, and paving the way for innovations like Black Cacao Powder.

RECIPES

Black Cacao Espresso Martini

a cocktail recipe using:

black cacao

by Risa Weaver-Enion

ARTICLES

The ART of DRINK DRESSING

a garnish + rim series by Risa

Here's a spirited series on cocktail garnishes and rims by Risa, our charming mixology maven. Using a different spice each month—she'll craft an imaginative garnish idea and cocktail recipe.

HUES-ing BUTTERCREAM ICING/FROSTING

adding natural food coloring powders with Brianna

Brianna explores the hues and shades of our natural food coloring powders in her favorite Royal Icing Buttercream (aka Frosting) recipe.

other

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grade a

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TRY ME - SAMPLE$0.75

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4.9

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Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.

TRY ME - SAMPLE$0.75

2 oz - JAR$8

2 oz - REFILL$7

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REVIEWS (2)