Cocoa

Alkalized
Darker brown, with reddish undertones; it is milder in flavor and mixes with liquids more easily. Alkalized cocoa powder has an alkaline pH from 7 to 8. Preferred by many cooks for baking cakes, cookies, and pastries because of its mellow, smooth flavor and rich, dark color. It is easier to mix with other ingredients, and will absorb liquids more readily than natural cocoa powder. Alkalized cocoa powder is used in ice cream, hot cocoa mixes, candies, beverages, and chocolate syrups where a full-bodied, smooth, chocolate flavor is desired. Cocoa powder can be added to baked goods for a chocolatey flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook.
Pack Sizes: 50#

Natural
Has an acidic pH, around 5. Once cacao nibs have been ground into chocolate liquor, the chocolate liquor is pressed to squeeze out the rich cocoa butter. Without pressing, the chocolate liquor would be greasy, fatty, and very unpleasant, even with the addition of sugar and spices. The pressing separates the chocolate liquor into two components: cocoa butter, and cocoa solids. To produce cocoa powder, the cocoa solids are pressed again, ensuring that around 75% of the original cocoa butter has been removed, and creating a substance called press cake. The press cake is dried, and then ground into cocoa powder.Natural cocoa powder is produced using the process detailed above, and it is naturally very strong, slightly acidic, and very dark. Cocoa powder can be added to baked goods for a chocolatey flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook.
Pack Sizes: 50#