Free shipping on orders over $100
Chocolate Derivatives
Black Cocoa Powder 10/12 50lbs
Original price was: $800.00.$700.00Current price is: $700.00.
-
Deep Black Color
Specially alkalized to achieve an intense black shade, perfect for standout desserts and premium bakery items. -
Smooth, Mild Cocoa Flavor
Less bitter than natural cocoa powder, offering a subtle chocolate profile that blends well with other flavors. -
Premium 10/12 Fat Content
Balanced fat percentage yields excellent texture, moisture retention, and mouthfeel in baked applications. -
Fine, Easy-to-Mix Powder
Uniform consistency ensures smooth blending in doughs, batters, fillings, and dry mixes.
Product Description
Unlock the Secret to Jet-Black Desserts
Our Black Cocoa Powder (10/12 Fat Content) is the professional baker's secret for achieving a deep, midnight-black hue without the use of artificial dyes. Heavily alkalized for a smooth, bittersweet profile, this cocoa delivers the iconic "chocolate sandwich cookie" flavor that customers love.Nutrition Facts
Serving Size: 100g
Calories: 205
Total Fat: 11g (14% DV) Saturated Fat: 7g (35% DV) Sodium: 115mg (5% DV) Total Carbohydrates: 49g (18% DV) Dietary Fiber: 33g (118% DV) Total Sugars: 1g Protein: 22g
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
Total Fat: 11g (14% DV) Saturated Fat: 7g (35% DV) Sodium: 115mg (5% DV) Total Carbohydrates: 49g (18% DV) Dietary Fiber: 33g (118% DV) Total Sugars: 1g Protein: 22g
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
Top Professional Applications
- Oreo-Style Cookies: Achieve the exact color and flavor of the world's favorite cookie.
- Black Velvet Cakes: A dramatic, sophisticated alternative to traditional Red Velvet.
- Gothic Frostings: Create pitch-black buttercream that won't stain teeth or taste like food coloring.
- Ice Cream & Gelato: Provides a rich, dark base that stays smooth thanks to the 10/12 fat balance.
Frequently Asked Questions
Q: Can I replace regular cocoa 1:1 with Black Cocoa?A: Because black cocoa is highly alkalized, we recommend a 50/50 split with Dutch-processed cocoa to maintain a balance of moisture and traditional chocolate flavor, unless you are specifically aiming for an "Oreo" profile.
Q: Does this work with Baking Soda?A: Since black cocoa has a neutral pH (it is heavily alkalized), it will not react with baking soda. Be sure to use Baking Powder as your leavening agent for recipes using this powder.
Q: Is this powder gluten-free and vegan?A: Yes! Our black cocoa is 100% plant-based and naturally gluten-free.
Write A Review
You must be logged in to post a comment.