We sell Dutch-process cocoa powder by the tablespoon.
The rich, mellow cocoa Europeans have preferred for centuries. Dutch-process cocoa powder—treated to neutralize acidity—delivers deeper color and smoother, more rounded chocolate flavor than natural cocoa. Essential for dark, dramatic cakes, sophisticated hot chocolate, and anything where intense color matters. Its milder taste lets chocolate shine without bitter edges. Creates velvety brownies, elegant ganaches, and stunning black cocoa desserts. Dissolves smoothly into milk and cream. Works differently than natural cocoa in leavening, so follow recipes calling specifically for Dutch-process. Once you see that gorgeous mahogany hue in your baking, you'll understand why professionals reach for it first.