Color: Dutch-process cocoa is darker and produces baked goods with a deeper brown hue, while natural cocoa tends to give off ...

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...

Sunbeth Global Concepts Ltd, one of Nigeria’s largest cocoa exporters, has announced plans to establish a 70,000-metric-tonne capacity cocoa processing ...

A cocoa company from the western African nation of Ghana says it's opening a processing plant in Franklin that would be the largest food and beverage investment by an Africa-based company in the U.S.

LONDON/ACCRA — Major African cocoa plants in Ivory Coast and Ghana have stopped or cut processing because they cannot afford to buy beans, four trading sources said, meaning chocolate prices around ...

ACCRA, GHANA — Cargill announced it has completed a 16-month, $13 million expansion of its cocoa processing facility in Tema, Ghana, an initiative that increased the plant’s grind capability by 20% ...

Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other. Natural cocoa tastes sharper, making it ideal for bold chocolate desserts.