What to look for
Natural cocoa is acidic; Dutch-process cocoa is alkalized and darker. Use the style named in a baking recipe because it can affect leavening.
Store it thoughtfully
Keep airtight in a cool, dark cupboard away from strong aromas. Do not refrigerate it, where condensation can cause clumping.
How to use it
Sift it with flour for batters or bloom it in warm liquid or fat when instructed. Cocoa absorbs moisture, so measure accurately.
When you need a substitute
Melted chocolate contributes cocoa butter and sometimes sugar, so it is not a direct swap. Carob has a different flavor and also needs a recipe designed for it.
A common pitfallUsing Dutch-process cocoa in a recipe balanced only with baking soda may reduce the acid needed for proper rise.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
