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What precisely is cocoa powder? Well in the chocolate marketplace it's what results when cacao experiences the cocoa pressing process. Each time a cacao bean is pressed many the fat which will be also called cocoa butter is taken out from the bean. The cocoa nibs (known to the layman as ground up cacao beans) are ground up between thick stones and the paste that results is named chocolate liquor. The liquor is pressed to eliminate a sizable percentage of the fat from the beans. After the fat is taken from the beans a chocolate "cake" is formed. This cake is then broken down and results in powder. There is a sizable difference involving the supplemented powder that can be obtained on supermarket shelves and true cocoa, namely the inclusion of massive amounts of sugar.
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You will find two different varieties of cocoa powder which may be used by bakers and chocolatiers: natural and alkalized (also called Dutch or Dutched cocoa.) Natural cocoa could function as lighter brown colored powder and results from the pressing of the nibs described above. Natural cocoa contains no additives to the and the final product is very bitter but performs well in baking when coupled with other flavors. The chocolate flavor in natural cocoa powder is specially strong. Alkalized or Dutched cocoa powder is caused by cocoa nibs which are treated with alkalizing solutions that lower the Ph of the bottom up beans. Alkalizing cacao nibs creates a wide variety of color variations and taste differences since it reduces the bitterness of the final powder. When cocoa is "Dutched" it is more soluble than non-Dutched cocoa and consequently it is suitable for use within drinking chocolate. Alkalized cocoa powder includes a significantly milder taste to it but when found in baking it must be combined with baking soda or found in a menu that incorporates acidic ingredients and so the alkali in the cocoa powder is well balanced.