The Barefoot Contessa elevates a simple chocolate loaf cake into a truly decadent dessert using three different forms of chocolate in her recipe.

Cocoa prices have increased significantly for chocolate manufactures, as producers navigate weather-related agricultural ...

This effort also supports Cargill’s climate goals, which include a 10% reduction in operational emissions by this year.

A major move has been delivered by Cargill, centred on transforming its global cocoa supply chain, through a series of core ...

Cargill reimagines the cocoa journey to cut emissions and reduce waste. AMSTERDAM–(BUSINESS WIRE)–Cargill today announced a ...

Using low-fat cocoa powder is like swapping 2% percent milk in a recipe that calls for heavy cream. Sure, you can, but the extra fat in this cocoa is what truly satisfies.

It doesn't have baking soda or baking powder, so we don't have to worry about a chemical reaction. We can use whatever cocoa powder we want, which is why, in the book, there's all these brownie ...

Running out of cocoa powder mid-recipe doesn’t have to mean dessert disaster. Whether you’re baking... The post The Best ...

Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other.

If a recipe calls for a Dutched cocoa powder and baking powder and you only have natural cocoa, you can swap them with no alterations—but the end result will be more bitter and acidic with less of a ...

Barry Callebaut has its highly Dutched, black cocoa powder, which has undergone Cocoa Horizons Program, Fairtrade, Rainforest Alliance, and UTZ. Gerkens, in February 2019, came up with CT70 – a novel ...