By Laura Coffee, Marketing & Owner Services Manger, Co-op Owner
Cocoa powder is delicious, however it is processed, but there are some distinct differences between the alkalized and non-alkalized varieties. Essentially, non-alkalized cocoa powder has had one less processing step applied to it and is closer to the natural state of cocoa solids. It is paler in color and higher in acidity than the alkalized version. The non-alkalized cocoa has a slightly more bitter taste, but also retains more of the antioxidants and volatile oils, giving it a more nuanced and even slightly fruity flavor as a result. Non-alkalized cocoa has a harder time interacting with water-based mixtures, which is why you’ll most often see alkalized cocoa used in beverages like teas, hot coco mixes, and beers. While baking recipes don’t always specify, you can typically tell if a recipe will work best with which type of powder by looking at the leavening agents. If a recipe calls for only baking powder, use alkalized cocoa powder. If it calls for both baking powder and baking soda, the non-alkalized powder will be a better choice.
Cocoa Cream Pots
- 1/2 cup coconut cream
- 1/2 cup cream cheese (softened)*
- 6 tbsp powdered sugar
- 2 tbsp non-alkalized cocoa powder
- zest of one orange (optional, but recommended)
- 1/2 tsp vanilla extract
- pinch of sea salt
This luxurious dessert is easy to make and delightful to eat! It can be made in either a bullet blender or in a small bowl with handheld electric beaters. (Only those with some serious arm strength will want to attempt whisking this by hand.) If you are using a bullet blender, add the coconut cream first, followed by the powdered ingredients and zest, then topped with the cream cheese and vanilla extract. This will prevent the powdered ingredients from sticking to the top of the blender. If using a mixing bowl, combine the ingredients in whatever order suits you best. In the bullet blender process for 1-2 minutes until the mixture is very smooth. It will loosen up considerably and be easy to pour into dishes. In a mixing bowl, simply whip until uniform in texture. Put the mixture into 2 or 3 small serving dishes. (I split mine into 3 so I could leave extra space for whipped topping.) Refrigerate overnight or for at least 4 hours to allow the mixture to firm up. Enjoy as is or top with whipped cream and a dusting of cocoa powder for a fancier presentation.
*I used Violife coconut cream cheese for a non-dairy version.
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