CUBE BRIQUETTES
Alkalized cocoa powder, or Dutch Process, has a higher PH level due to an alkali solution being added to the beans, nibs or powder. This reduces the acidity and darkens the colour, ranging from a deep reddish brown to nearly black.
The level of acidity and colour will vary depending on the level of alkalization. This is most commonly used in baking with recipes that call for baking powder.
DOME BRIQUETTES
Natural cocoa powder is left untreated in its natural state. It has a lighter brown colour and a lower PH level. There are more characteristics remaining from the cacao itself lending a more distinct flavour in desserts or drinks.
When used in baking, the addition of an alkaline ingredient such as baking soda will aid in the leavening of your dessert.
HEXAGON BRIQUETTES
Black cocoa powder can be used in place of Dutch-processed or natural cocoa powder in most recipes in equal parts, but there are a few things to watch out for. If your recipe calls for more than half a cup of cocoa powder, we wouldn't suggest using 100% black cocoa powder as the sheer quantity of the swap-in might change the recipe structure.
A safer bet would be to swap out only half of the cocoa for black cocoa powder. Anything under half a cup should be fine to swap out with 100% black cocoa powder.
STICK BRIQUETTES
Black cocoa powder can be used in place of Dutch-processed or natural cocoa powder in most recipes in equal parts, but there are a few things to watch out for. If your recipe calls for more than half a cup of cocoa powder, we wouldn't suggest using 100% black cocoa powder as the sheer quantity of the swap-in might change the recipe structure.
A safer bet would be to swap out only half of the cocoa for black cocoa powder. Anything under half a cup should be fine to swap out with 100% black cocoa powder.
FLAT BRIQUETTES
Black cocoa powder can be used in place of Dutch-processed or natural cocoa powder in most recipes in equal parts, but there are a few things to watch out for. If your recipe calls for more than half a cup of cocoa powder, we wouldn't suggest using 100% black cocoa powder as the sheer quantity of the swap-in might change the recipe structure.
A safer bet would be to swap out only half of the cocoa for black cocoa powder. Anything under half a cup should be fine to swap out with 100% black cocoa powder.
