Natural cocoa powder can be substituted in baking for unsweetened baking chocolate: replace 1 ounce of chocolate with 3 tablespoons of cocoa and 1 tablespoon oil or shortening. The acidity of natural cocoa will react with other ingredients to act as a leavening agent. For a cup of delicious hot cocoa, mix 2 or 3 teaspoons cocoa powder with 2 or 3 teaspoons sugar and 1/2 teaspoon vanilla extract. Add a few drops of water to the mixture and stir to make a paste. Pour 8 ounces of milk on top of the paste and heat. Cocoa powder actually also adds a lovely depth to chili and a subtle richness to mole sauces, and can be used to tone down chili that’s a bit too hot. Ingredients: Cocoa.
As someone who enjoys homemade hot cocoa almost daily year-round, and a husband who insists on brownies every other dessert bake, our kitchen cabinets see a LOT of cocoa powder come and go. I cannot recommend the Spice House Natural Cocoa Powder highly enough as a household staple -- deep dark chocolate-y flavor + very rich, round and well balanced, not at all sharp or harsh.
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