Understanding the 6 Types of Cocoa Powder at COCOAFAIR: A Simple Guide

Introduction: What is Cocoa Powder and How is it Made?

Cocoa powder is what remains after cocoa beans are fermented, roasted, ground, and then pressed to remove most of the cocoa butter. What’s left is a dry cake that’s milled into a fine, rich powder — cocoa powder as we know it. This versatile ingredient is the soul of many chocolate products, from baked goods to beverages.

At COCOAFAIR, we offer six distinct types of cocoa powder. They may all be 10/12 (which refers to their fat content — 10% to 12%), but each brings its own flavour, colour, and use case to the table. Let’s break it down.

What Does “10/12” Mean?

All our cocoa powders contain between 10% and 12% cocoa butter. This is a standard fat range for general-purpose cocoa powders, offering a good balance of flavour, solubility, and texture across baking, beverages, and confections.

Understanding Natural vs. Dutched Cocoa Powder

• Natural cocoa powder is untreated and retains its original acidity. It has a lighter colour and a sharper, fruitier flavour.
• Dutched (or alkalised) cocoa powder is treated with an alkalising agent to neutralise its acidity. This results in a darker colour, milder flavour, and better solubility in liquids.

The degree of “Dutching” influences the colour and taste—from light red to deep black.

The Six Cocoa Powders We Offer

1. Organic Cocoa Powder (10/12, Slightly Dutched)

This is a lightly alkalised cocoa powder, offering a natural brown tone with soft acidity and earthy flavour.
Best for: Clean-label recipes, organic baking mixes, and when you want a balance between brightness and colour.

2. Light Red Dutched Cocoa Powder (10/12)

A softly coloured powder with subtle reddish hues and a mellow chocolate flavour.
Best for: Cakes, muffins, and decorative dustings where a gentle chocolate note and light colour is desired.

3. Medium Red Dutched Cocoa Powder (10/12)

Richer in tone and taste, this cocoa gives your products a deeper red-brown colour and a smooth, rounded flavour.
Best for: Ice creams, red velvet recipes, brownies, and chocolate spreads.

4. Black Dutched Cocoa Powder (10/12)

Heavily alkalised, this powder has a striking dark colour and a mild, almost biscuit-like chocolate taste.
Best for: Oreos-style cookies, dark sponge cakes, and products where deep colour contrast is important.

5. Barry Callebaut Medium Brown Cocoa Powder (10/12, Dutched)

From one of the world’s leading chocolate producers, this powder delivers a rich cocoa experience with a classic brown colour.
Best for: All-purpose baking, drinking chocolate, and industrial use where consistent quality matters.

6. Natural Cocoa Powder (10/12)

Unprocessed and light in colour, this powder retains the natural acidity and bright notes of the cocoa bean.
Best for: Recipes using baking soda, such as traditional chocolate cakes and chewy cookies.

Which Cocoa Powder Should You Choose?

Choosing the right cocoa powder depends on:

• Flavour profile: Natural is brighter, Dutched is smoother.
• Colour: From light brown to deep black, the level of Dutching controls colour intensity.
• Application: Some powders work better in baking, others shine in beverages or desserts.

Final Word

Whether you’re crafting a red velvet cake or a decadent brownie, the cocoa powder you choose matters. At Cocoafair, we’re proud to offer a curated range for artisans, manufacturers, and chefs who understand that great chocolate starts with great ingredients.

Still unsure which cocoa is right for your project? Contact us at onlinesales@cocoafair.com and we’ll help you decide—or simply refer back to this guide whenever you need a refresher.