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Coco powder comes from cocoa beans that grow in pods on the cacao tree. Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder Dutched cocoa gives a great taste as well as a deeper and warmer colour to the product. This product can be used to make delicious cookies, cakes, brownies, granola bars, ice creams, hot chocolate, shakes, frappes and other desserts. It delivers an intensely rich flavour of cocoa to various dishes it is added to. A spoonful of the powder makes your recipes a lot tastier & chocolaty! Being unsweetened, it can be used as a substitute for the normal chocolate powder to avoid high calories and too much sweetness. Naturally Processed Cocoa Powder is rich in flavonoids, antioxidants, vitamins and minerals such as iron, magnesium, potassium, and calcium. Cocoa powder tastes like chocolate, but without the creamy mouthfeel cocoa butter adds to bar chocolate. Dutch process cocoa tends to taste milder, while natural cocoa powder can have a sharper flavor. For candy making, the types of cocoa powder can usually be used interchangeably; use whichever cocoa you think tastes best. The Dutch process produces a cocoa powder that dissolves more easily, making it easier to work with in recipes such as ice cream and chocolate drinks. For baking, the type of cocoa you use does matter, because the acidity of the cocoa powder might be the only thing activating the leavening agent in the recipe. If a recipe calls for baking soda, for example, natural cocoa powder works fine, because the acidity in the cocoa activates the baking soda. If a recipe calls for baking powder (or both baking powder and baking soda), then it probably also calls for Dutch-processed cocoa powder.