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It has less fat than other cocoa powder, so you have to be careful about having drier baked goods. Most people cut it with 50% black cocoa and 50% dutch cocoa to add more fat, or add more butter or fat to the recipe you are using.
It' s a very dark color which is really impressive.
King Arthur sells it online if you want to try it. When you are looking for a really dark, nearly black dessert, Black Cocoa is the way to go. But like Chris said, you have to be careful how much of it you use. I would never use it straight.