When you want to add big chocolate flavor to your baked goods, reach for the cocoa powder. With a higher proportion of flavorful cocoa solids than any other form of chocolate, it’s the best way to enhance those rich and fudgy characteristics. Boasting a deep color and a smooth mild flavor profile, our extra dark cocoa powder from Noel is the baking essential no pantry is complete without.
While many people don’t consider the fat content of cocoa powder, it’s a relatively important element when shopping for your ideal product. Low-fat cocoa powders usually have around 10-12% cocoa fat while high-fat products like our extra dark contain around 22-24%. When creating treats like ice cream that already have a high level of fat due to the other ingredients, low-fat cocoas can be used with abandon; but if you’re looking to enhance the flavor and mouthfeel of a cake that’s flat in flavor or seems dry reach for our higher fat option. By just switching out your cocoa powder you can enhance the taste and roundness of a dessert and enhance its chocolatey qualities.
Our extra dark cocoa powder from Noel is dutch-processed. Using an alkalizing agent the acids in the cocoa powder are neutralized, raising the ph levels while at the same time darkening the color of the powder. The other, and arguably most important thing the dutching process does, is change the flavor. Natural cocoa powders are slightly astringent thanks to the acids and have fruity notes of flavor. Once neutralized however the cocoa powder becomes more mellow, smoother, and all the earthy qualities come to the forefront of the palate.
Our extra dark combines just the right balance of deep flavor and rich color without losing any of its nuanced character. Similar in flavor to benchmark brands like Valrhona, this newest addition to an already sterling lineup of products from Cocoa Noel offers all the same nuance at a fraction of the cost.