An ebony powder for your baking needs. When you need a cocoa powder that makes for cakes the color of pitch our dark cocoa powder is up to the task and will deliver a deep chocolate favor.

Dutch-processing is a means of neutralizing acidity in cocoa by washing it in a potassium solution. The result is a mellower flavor, but also a much darker cocoa powder. In fact, this is a black cocoa, meaning we’ve done more dutching than a sidewalk jump rope crew. The flavor is extra intense and quite dark, so it can be paired with a lighter natural cocoa powder to get the perfect balance of flavor and color. Use in baking in conjunction with baking powder as it has a higher level of acidity to activate the release of flavor and rise.

Feel free to use this in any recipe that calls for dutch-processed cocoa. You can also substitute dutch-processed cocoa for natural cocoa in any sauce or ice cream, but not in baking.