Welcome to goldenwell.org!
Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder. Most cocoa powders are between 20—22% fat, which is why most low—fat chocolate desserts call for cocoa powder. When eaten alone it tastes very bitter, but combined into a recipe it gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. The classic American recipe for "Devil's Food" cake is commonly made with regular cocoa powder to give it the well known abundantly chocolate taste. When using natural cocoa (an acid) it's best to combine it with baking soda (an alkali), so it creates a leavening action that causes the batter to rise when placed in the oven. Our extra dark cocoa does not contain preservatives, hydrogenated fats, animal fat, cholesterol or gluten. This Cocoa is processed with low heat. Deep reddish brown in color it's universally known as the finest imported cocoa powder.