Which cocoa powder should I use for my recipe?

Many bakers have both Dutch-processed cocoa powder and Natural cocoa powder in their pantries. It is important to follow the recipe when deciding which cocoa powder to use.

Natural cocoa powder, also called Unsweetened or American cocoa, should be used for recipes that use baking soda as the leavening agent, as baking soda relies on the acidity of the cocoa to activate it.

Dutch-processed cocoa powder is best used for recipes that use baking powder (not baking soda, due to the neutralized acidity from the Dutch processing).

Both Camino Natural cocoa powder and Camino Dutch-processed cocoa powder are Fairtrade Certified, certified organic, gluten-free, and perfect for any dessert creation.