04.01.2021
Spice Spotlight: Cocoa
Discover what cocoa is, natural vs Dutched powder, nibs, hot cocoa mix and simple tips for using cocoa in sweet and savory dishes.
- Cocoa is made from fermented, roasted cacao beans with the fat removed; chocolate adds back cocoa butter and sugar.
- Dutched (alkalized) cocoa is darker and milder; natural cocoa is brighter, more acidic, and helps activate baking soda.
- Cocoa works in sweet and savory recipes. Use nibs for crunch, mixes for hot drinks, and small amounts of powder to deepen savory dishes.
From a child’s birthday cake to an Aztec emperor’s goblet of cocoa, who could deny themselves chocolate? Cocoa has come a long way since its wild origins in the jungles of Mesoamerica. It has become a staple ingredient throughout global cuisine, enhancing dishes both sweet and savory, and captivating appetites across all cultures.
What is Cocoa?
By definition, cocoa is a powder made from fermented, roasted, and pulverized cacao beans that have had the natural fat (known as cocoa butter) removed. Chocolate on the other hand is a ready-to-eat product commonly made from cocoa powder, cocoa butter, and sugar.
Both chocolate and cocoa begin their lives as a flower sticking right out of a tree trunk. That tree is a cacao tree, scientifically known as, Theobroma cacao—an evergreen species native to tropical Mesoamerica. The word “theobroma” literally means, “food of the gods.” Early botanists knew it was special when they assigned its Latin name.
Once pollinated, that little flower transforms into a green seed pod that resembles a football-shaped gourd, called a cacao pod. As these pods ripen, they display varying hues of red, purple, yellow, and orange.
Ripe pods are split open to reveal raw, white cacao beans. The raw beans are aged and fermented, turning a purplish brown color. Beans are then shelled, cracked into nibs, and roasted. Once they are roasted, their name changes from cacao to cocoa. Roasting is also where cocoa’s bittersweet and floral flavor truly develops.
The roasted cocoa nibs are then pulverized, forming a rich liquid called cocoa liquor. The liquor is pressed, so the solids can be separated from the liquid. You then have two products, cocoa butter and pressed cocoa cakes. The dense cocoa cakes are pulverized once more and sifted to create cocoa powder.
Natural Cocoa Powder vs. Dutched Cocoa Powder
There are two main types of cocoa powder, Dutched and natural. Each has their own advantage in both flavor and chemistry, an important detail for bakers.
Dutched cocoa powder has undergone alkalization, a natural chemical process that removes acidity, and gives it a darker color and smoother flavor. This process occurs before the cacao nibs are roasted. Dutched cocoa’s deep brown color lends food a richer look, which is one reason why it is so often used in confectionary chocolate, ice creams, and hot beverages.
Natural cocoa powder is lighter in color and more bitter, making it perfect for balancing the flavors in many sweet recipes. Although it is more bitter, natural cocoa retains all 300 of its unique and complex flavor compounds. Its natural level of acidity is also essential for activating baking soda and leavening cocoa-based baked goods. This is why it is important to check which type of cocoa powder a recipe calls for.
What are Cocoa Nibs?
Cocoa nibs are broken and roasted pieces of the inner cacao bean. They are deliciously crunchy and make an excellent ingredient for trail mix, homemade granola, or as a topping for ice cream. You can also use cocoa nibs for savory recipes, like a homemade spice rub for cowboy steaks. Try this at home by mixing lightly crushed cocoa nibs with freshly ground coffee, cracked black pepper, minced garlic, and coarse sea salt. Generously rub it on a T-bone steak before tossing it on the grill.
What is Hot Cocoa Mix?
Drinking cocoa is a tradition that dates back 3,000 years. Traditionally, cocoa was a room temperature drink made with ground cocoa beans, chile peppers, corn, and water. Aztec emperor Moctezuma II was said to drink 50 goblets of cocoa a day to preserve his vitality.
Today, our cocoa mixes are a gourmet blend of natural and Dutched cocoa powders, seasoned with sugar, vanilla, and a pinch of salt. To make your own royal cup of hot cocoa, mix 2 tablespoons of cocoa mix with 1/4 cup of hot water and stir well to make a smooth paste. Add 3/4 cup milk, heat and enjoy. Check our article on Unexpected Uses for Hot Cocoa Mix for more inspiration using our cocoa mix blends.
Cooking with Cocoa
While sweet recipes often draw the most attention, let’s not forget cocoa’s transformative effect on savory recipes. Here are a few of our favorite cocoa-infused recipes to inspire you.
Hot Cocoa Muddy Buddies
Cloud Nine Chili
Hot Cocoa Marble Pound Cake
Mexican Hot Chocolate
Garam Masala Brownies
Oaxacan–Style Mole Sauce
Article by Geoff Marshall, Staff Writer
Frequently Asked Questions
What is cocoa and how is it different from chocolate?
Cocoa is the powder left after roasted cacao liquor is pressed to remove most of the fat, called cocoa butter. Chocolate combines cocoa (powder and/or liquor) with cocoa butter and sweeteners to create a ready to eat product.
What is the difference between natural cocoa powder and Dutched cocoa powder?
Dutched cocoa has been alkalized to reduce acidity, giving it a darker color and a smoother, less bitter taste. Natural cocoa is lighter, more bitter, and retains acidity that helps react with baking soda in recipes.
Can I substitute Dutched cocoa for natural cocoa in a recipe?
You can, but adjust the leavening. Dutched cocoa is low in acid so it will not activate baking soda. Either swap baking soda for baking powder or add an acidic ingredient like buttermilk. Expect a slightly different color and milder flavor.
What are cocoa nibs and how can I use them?
Cocoa nibs are small roasted pieces of the cacao bean. They add crunch and a bitter chocolate note. Use them in trail mix, granola, as an ice cream topping, or crushed into spice rubs for steaks and chili.
How do I make a good cup of hot cocoa using cocoa mix?
Stir 2 tablespoons of cocoa mix with 1/4 cup hot water to make a smooth paste. Add 3/4 cup milk, heat until warm, and stir. Adjust sugar or milk type to taste. For a richer cup use whole milk or a milk alternative like oat milk.
How can I use cocoa in savory cooking?
Use small amounts to add depth and bitterness without making a dish sweet. Try cocoa in mole sauce, chili, or a coffee and cocoa steak rub. Start with a teaspoon or tablespoon, taste, and increase slowly.
How should I store cocoa powder and nibs to keep them fresh?
Keep cocoa powder and nibs in airtight containers in a cool, dark place away from strong odors. Powder lasts up to a year once opened; nibs can last a year or more. Avoid heat and humidity which can degrade flavor.
What is cocoa and how is it different from chocolate?
Cocoa is the powder left after roasted cacao liquor is pressed to remove most of the fat, called cocoa butter. Chocolate combines cocoa (powder and/or liquor) with cocoa butter and sweeteners to create a ready to eat product.
What is the difference between natural cocoa powder and Dutched cocoa powder?
Dutched cocoa has been alkalized to reduce acidity, giving it a darker color and a smoother, less bitter taste. Natural cocoa is lighter, more bitter, and retains acidity that helps react with baking soda in recipes.
Can I substitute Dutched cocoa for natural cocoa in a recipe?
You can, but adjust the leavening. Dutched cocoa is low in acid so it will not activate baking soda. Either swap baking soda for baking powder or add an acidic ingredient like buttermilk. Expect a slightly different color and milder flavor.
What are cocoa nibs and how can I use them?
Cocoa nibs are small roasted pieces of the cacao bean. They add crunch and a bitter chocolate note. Use them in trail mix, granola, as an ice cream topping, or crushed into spice rubs for steaks and chili.
How do I make a good cup of hot cocoa using cocoa mix?
Stir 2 tablespoons of cocoa mix with 1/4 cup hot water to make a smooth paste. Add 3/4 cup milk, heat until warm, and stir. Adjust sugar or milk type to taste. For a richer cup use whole milk or a milk alternative like oat milk.
How can I use cocoa in savory cooking?
Use small amounts to add depth and bitterness without making a dish sweet. Try cocoa in mole sauce, chili, or a coffee and cocoa steak rub. Start with a teaspoon or tablespoon, taste, and increase slowly.
How should I store cocoa powder and nibs to keep them fresh?
Keep cocoa powder and nibs in airtight containers in a cool, dark place away from strong odors. Powder lasts up to a year once opened; nibs can last a year or more. Avoid heat and humidity which can degrade flavor.
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