Professional Cocoa Powders for Exceptional Baking Results

Callebaut cocoa powders are made from 100% pure cocoa beans, using precision roasting and controlled alkalisation for consistent flavour, colour, and performance. 

They are designed for professional kitchens, ensuring reliable results in baking, pastry, beverages, and desserts.

Alkalised (Dutch) cocoa powder: Treated with an alkaline solution to reduce acidity, resulting in a darker colour, milder taste, and better solubility

Natural cocoa powder: Untreated, with a lighter colour and more intense, slightly acidic cocoa flavour.

Colour depends mainly on alkalinity levels:

Natural:

• Low pH, its acidity reacts with baking soda, provides more elastic dough, better expansion and lighter crumb for lighter, airier cakes.
• Lower water absorption.
• Light brown, reddish colours.
• Brighter, sharper, slightly acidic flavour. Classic chocolate notes.

Alkalised (Dutch):

• High/Higher pH, little to no reaction with baking soda, provides less flexible dough denser, reduced air retention for denser, fudgier texture. Bigger water absorption.
• Dark brown, almost black colours.
• Smoother, less acidic flavour. Rich, mellow, sometimes slightly bitter.

The fat content refers to the amount of cocoa butter remaining in the powder.

Low fat (10-12%) - lighter texture, stronger cocoa solids flavour

High fat (22-24%) - richer mouthfeel, smoother and creamier results

Using the wrong cocoa may break a recipe.

Too much alkalinity (Dutch cocoa + baking soda) may result in poor rise, odd color and off flavors.

Too much acidity (without soda) may result in dense or under-leavened product.

However you can substitute one cocoa powder for another, but it’s not always a 1:1 swap without adjustments.

You can use it as a 1:1 substitute for the recipe that doesn’t rely heavily on chemical leavening (e.g., brownies, sauces, frostings).

If your recipe involves baking soda or baking powder, substitutions matter more.

They are extremely versatile and ideal for: cakes, brownies, sponges, cookies, ice cream, gelato, mousse, crémeux, hot chocolate and beverages, dusting and decoration

High-quality cocoa powders (especially alkalised) offer excellent dispersibility, meaning they blend easily into liquids without clumps - perfect for beverages, ganaches, and batters.

Cocoa powder absorbs a lot of moisture - up to 100% of its weight, which directly impacts texture.

More cocoa - denser, drier product

Higher alkalinity - more water absorption

For best performance:

• Store in a cool, dry place (12-20°C)
• Keep away from moisture and strong odours
• Reseal packaging tightly after use

Callebaut Cocoa Powders are part of sustainable cocoa programs that focus on responsible sourcing and farmer support. Increasingly important for conscious consumers and brands.