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Non-alkalized (natural) cocoa powder is used in recipes requiring a strong, bitter, chocolate flavor, and its acidity reacts with baking soda for leavening. Its uses include artisanal chocolates, brownies, and other baked goods, as well as in health-focused applications like smoothies and protein drinks where its natural antioxidants and nutrients are desired.
Culinary uses
Baking:
Its acidity reacts with baking soda, making it ideal for recipes like brownies and cookies that need to rise. It is also used in chocolate cakes and other baked goods where a strong chocolate flavor is desired.
Artisanal chocolate:
The potent flavor of natural cocoa is preferred for making high-quality, "bean-to-bar" chocolates.
Hot drinks:
While alkalized cocoa is milder, non-alkalized cocoa can be used for a richer, more classic hot chocolate flavor.
No-bake treats:
It is used in raw desserts, protein balls, and homemade chocolate.
Health-focused uses
Smoothies and protein shakes:
Natural cocoa is a popular addition to smoothies and protein shakes to enhance flavor and add nutrients.
Nutritional supplements:
It is used in dietary supplements and fit bars for its flavor and potential wellness benefits.
Healthier desserts:
It can be added to oatmeal, puddings, and other healthy desserts to boost antioxidant content and flavor.
Key characteristics
Flavor: Strong, bitter, and acidic, with a bright, fresh chocolate taste.
Color: Lighter and more reddish-brown than alkalized cocoa.
Acidity: Natural cocoa powder is acidic and is a key component for leavening in recipes that use baking soda.
Antioxidants: It retains a higher level of beneficial antioxidants, such as flavonoids, which are beneficial for heart health and can help reduce inflammation.