Cakes, brownies, cookies, cupcakes, muffins, pastries, bread, fudges and crusts are potential applications. For denser doughs and batters, such as brownies, cookies and baked fudges, up to 50% of the ...

Natural cocoa powder has a lighter color and a more acidic, robust flavor. Dutch-process cocoa is treated with an alkalizing agent. This results in a darker color and milder taste.

These chocolate buttermilk waffles feature a double dose of chocolate thanks to cocoa powder and chocolate chips.