As cocoa prices continue to fluctuate on the higher end, cocoa powder and cocoa fat solutions may provide some relief for ...

If your recipe doesn’t call for leaveners—baking powder, baking soda, yeast, etc.—you have the green light to use any cocoa powder. It might impact the flavor, but no chemical issues will arise.

It is light brown and often used along with baking soda. To make this type of cocoa powder, the cacao beans are treated with baking soda or a similar chemical. This makes the taste less acidic and ...

The key to a delicious chocolate mousse can be found in the texture. We asked a pro how to achieve smoothness when using ...