Chocolate & Cocoa
Cocoa Powder
Unsweetened powder made from cacao beans, providing intense chocolate flavor without added sugar.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 86 | 3.0 | 91 |
| ¾ cup | 65 | 2.3 | 68 |
| ⅔ cup | 57 | 2.0 | 61 |
| ½ cup | 43 | 1.5 | 45 |
| ⅓ cup | 29 | 1.0 | 30 |
| ¼ cup | 22 | 0.8 | 23 |
| 1 tbsp | 5.4 | 0.2 | 5.4 |
| 1 tsp | 1.8 | 0.1 | 1.8 |
Natural cocoa is lighter and more acidic. Dutch-processed is darker and milder. Not always interchangeable in recipes with baking soda.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories228
Protein20g
Carbohydrates58g
Fat14g
Fiber33g
Sugar2g
Sodium21mg
History
Cocoa powder was invented in 1828 by Dutch chemist Coenraad van Houten, who developed the cocoa press to separate cocoa butter from cocoa solids. The "Dutch process" of alkalizing cocoa followed, creating a milder, darker powder that dissolves more easily in liquids.
Baking Tips
- 1Dutch-processed + baking powder; Natural + baking soda
- 2Sift to remove lumps before measuring
- 3Intensifies chocolate flavor in recipes
- 4Bloom in hot liquid to release flavor
Storage
How to Store
Airtight container in cool, dark place
Shelf Life: 2-3 years
Substitutes
- Unsweetened chocolate (3 tbsp cocoa + 1 tbsp fat = 1 oz chocolate)