Cacao Powder
Raw cacao powder skips the alkalizing step that mellows most cocoa, so what you get is more intense, more acidic, and noticeably more complex than the standard baking shelf staple.
What It Is
Cacao powder and cocoa powder come from the same bean, but they take different roads. Cocoa powder is roasted and often treated with alkali to soften its edge. This one is not. Non-alkalized cacao keeps more of the bean's natural acidity and a deeper, almost fruity bitterness that you can taste.
Because it is acidic, it reacts with baking soda the same way buttermilk or vinegar does, which matters when you are baking. Swap it one-for-one into recipes that call for natural (non-alkalized) cocoa. If a recipe calls for Dutch-process cocoa, you may need to adjust your leavening.
What To Do
Use it anywhere you want chocolate flavor with some backbone. Brownies, chocolate cake, mole sauce, and homemade hot cocoa are the obvious moves. For hot cocoa, whisk a tablespoon or two into warm milk of choice with a little sweetener. It does not dissolve as easily as a mix, so whisk it well.
It also works stirred into smoothies, oatmeal, or yogurt when you want chocolate without added sugar. Start with one tablespoon and go from there. Store it in a sealed container away from heat and moisture, and it will keep for a year without much fuss.
