Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types on ...

Because the pH of Dutch-process cocoa powder has been neutralized, it doesn’t react with baking soda in the same way natural cocoa powder does, which means those recipes won’t rise. Incorporating ...

Can you manipulate the taste of noble cocoas in different directions to create exciting new flavors for the world's chocolate fans? Some researchers and cocoa professionals asked that question and the ...

It is a common belief that when food undergoes various forms of processing, the health benefits of that food are greatly reduced. A team of scientists at the Pennsylvania State University have found ...