Cocoa powder is made by pressing cocoa mass, the ground roasted cacao beans, to squeeze out most of the cocoa butter. The remaining cake, usually with 10 to 22 percent fat, is ground into a fine powder. Much cocoa powder is Dutched, or alkalised: treated with an alkali such as potassium carbonate to make it darker, milder and easier to mix into liquids.
Cocoa powder is the simplest way to give a strong chocolate taste and colour to biscuit dough, cake batter, creams and ice cream without adding much fat. On its own it is bitter, so recipes add sugar and often milk powder. Compared with cocoa mass, which keeps all of its cocoa butter, it gives a drier, more intense cocoa note.
Pure cocoa powder contains no milk, though many of the snacks it goes into do. On SeekSnack it flavours the Euro Choco Pie With Chocolate Center (Super choc) and the chocolate cream in Lausanne - Wafer Filled With Chocolate Flavoured Cream and Vanilla Flavoured.
