Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder.
When eaten alone, it tastes very bitter, but combined into a recipe it gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. The classic American recipe for "Devil's Food" cake is commonly made with regular cocoa powder to give it the well–known, abundantly chocolate taste.
Our extra dark cocoa does not contain preservatives, hydrogenated fats, animal fat, cholesterol or gluten. This Cocoa is processed with low heat. Deep reddish brown in color it's universally known as the finest imported cocoa powder.
Chocolate products have a higher total flavanol content on a per weight basis than many other plant–based foods and beverages, such as apples and red wine. Studies show that flavanols and other flavonoid components in chocolate are rapidly absorbed in humans in a dose–dependent manner. The potential health effects of flavanols in certain chocolates are seen in a variety of functions, including antioxidant properties, reductions in platelet activity (Rein et al, 2000), modulation of eicosanoid (hormone–like substances that play a role in inflammation processes and platelet activity) synthesis, and regulation of immune response.
When using natural cocoa (an acid) it's best to combine it with baking soda (an alkali), so it creates a leavening action that causes the batter to rise when placed in the oven.