Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

A Chulalongkorn University researcher has turned the challenge of low-grade cocoa production into an opportunity by ...

Olam Food Ingredients (Ofi) has installed two circular biomass boilers at its cocoa processing factories in the Netherlands and Germany. By using cocoa shells – a by-product of the cocoa production ...

If you've ever grabbed the wrong cocoa powder in a rush—or found yourself with only one option in the supermarket—you've probably wondered if there's a big difference between cocoa powder types. When ...

Sunlight peeps through dense Amazonian foliage as Elene Elda Mota and her husband Giovanne guide their small motorboat down a ...

The concept of a chocolate bar made without cocoa feels like an abomination, and also like an impossible invention. And yet, a brother and sister duo from Germany have created exactly that: ...

Add Yahoo as a preferred source to see more of our stories on Google. Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, ...

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...