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A Chocolatier's Guide to Cocoa Powder
The Ultimate Guide to Cocoa Powder: Part One
Cocoa powder is one of the most versatile products of the cacao tree, used widely in bakery, confectionery, drinks and desserts. But with so many options available, which cocoa powder is the right choice for your application? Let’s take a look at the different cocoa powders for chocolatiers and how they perform.
by Lyndsey Hall
20 February 2026
Why Cocoa Powder Choice Matters
The cocoa powder you choose doesn’t only impact the look, feel and taste of your end products, it also affects your bottom line. It’s a strategic decision that needs to balance quality and customer satisfaction with cost.
Choosing between high-fat and low-fat cocoa powders, natural and alkalised (Dutch-processed), will have an effect on your production methods, product range and profitability, so it’s important to get it right.
And that’s before we consider specific characteristics such as colour, origin, and how the powder interacts with moisture.
First of all, let’s look at what cocoa powder is, and what it isn’t.
What is Cocoa Powder?
After cocoa beans are fermented, roasted and ground into a paste, they’re pressed to remove as much cocoa butter (fat) as possible. The dry solids are then finely ground to make cocoa powder.
At this stage, it is unsweetened and has no added ingredients, and can be used as is (natural) or alkalised; also known as Dutch-processed, or dutched (treated with an alkaline solution such as potassium carbonate, which neutralises any acidity and produces a smoother taste, deeper colour and higher solubility).
Hot chocolate powder is cocoa powder blended with sugar, milk powder, vanilla and other flavourings to make delicious chocolate drink powders. You can create your own chocolate drinks from the cocoa powder of your choice, but you may need to sweeten it to your taste. Ground chocolate powder is similar to hot chocolate powder, but it contains cocoa mass (both cocoa powder and cocoa butter), making it an even richer option for chefs and chocolatiers.
Many cocoa powders are vegan-friendly, whereas chocolate drink powders and ground chocolate may not be.
Cocoa powder, like dark chocolate, contains polyphenols; an antioxidant that has a number of health benefits, including improved cognitive function, reduced inflammation and stronger bones. It’s a multi-purpose ingredient with a fantastic flavour and great workability, but there’s so much more to this versatile kitchen staple.
Understanding Cocoa Powder Fat Content
The amount of cocoa butter left in the cocoa powder is one of the most important factors for chocolatiers, chefs and bakers.
Low Fat Cocoa Powder (10-12%):
- Fine, dry powder
- Bold cocoa, slightly bitter taste (natural)
- Smooth flavour and darker colour (dutched)
- Cost effective for large batches and mass production
- Lighter choice for health-conscious customers
Medium-High Fat Cocoa Powder (20-24%):
- Richer, creamier texture and velvety mouthfeel
- Premium chocolate flavour
- Elevates confections with indulgent flavour and appearance
- Perfect for high-end, higher price point products and signature ranges
- Increases perceived value and luxury feel
Using Cocoa Powders in Chocolatiering
Chocolatiers use cocoa powder in a number of ways, and which type of cocoa powder you use will depend on the application. A high-fat, premium tasting cocoa powder is ideal for dusting chocolate truffles and nama choco, decorating desserts and creating luxury hot chocolates.
A lower fat cocoa powder is better where you don’t want to add moisture or fat to the recipe, such as fillings, creams, mousses, ice cream and high-turnover items, to keep costs manageable.
Choosing the Right Cocoa Powder
The variety of cocoa powders doesn’t just extend to fat content, you can also find a huge range of shades; powders made from beans from a specific terroir; with specific characteristics like moisture-repellent powders, and even ground chocolate powder.
Luker Chocolate’s 22-24% cocoa powder is high fat, natural and made from Fino de Aroma beans from Colombia. It has a lighter brown colour and a vibrant cocoa flavour, characteristic of the terroir. If you’re a fan of Luker’s undeodorised cocoa butter and couvertures, you’ll enjoy the flavour of this unique cocoa powder.
Favorich also offer a light brown cocoa powder, ideal for those who prefer dutch-processed, lower fat powders as it has a 10-12% fat content.
If you like your cocoa powder red-brown, high-fat and intensely chocolatey, you’re in luck, there are plenty to choose from in every price range and from a variety of brands, including Callebaut, Favorich and Valrhona.
And for a modern, cookies and cream look and taste, Callebaut’s Botanical Noir Intense or Favorich’s Black 10-12% cocoa powder are perfect for giving your confections a monochromatic finish and a bitter cocoa flavour with hints of floral.
For the chocolatier or chef creating confections and desserts in advance that need to maintain a powder dry appearance for longer periods, Callebaut’s Botanical Décor Cacao is a non-hygroscopic powder that is moisture-repellent and will stay looking matt for up to three weeks. Perfect for tiramisu and truffles, it can even be frozen and defrosted without losing its dry texture!
Callebaut’s Velvet Légère is a 1% cocoa powder with a light pink-brown colour when dry, and reddish brown when wet. Despite its very low fat content, it boasts a rich, fudgy chocolate flavour with hints of red fruits, hazelnuts and floral notes. It’s a unique, innovative cocoa powder that is ideal for chocolatiers creating low fat, functional treats for the health-conscious consumers of today.
With so many varieties of cocoa powder to choose from, it can be a little overwhelming, but hopefully this guide gives you everything a chocolatier needs to know about cocoa powders for confectionery!
Looking for a guide to using cocoa powders in bakery applications? Keep an eye out for our next guide, packed full of tips for bakers!
Lyndsey is a marketing executive, writer and lover of books and chocolate from Sheffield.
Her favourite chocolate is Cacao Barry Lactee Superieure.
