**Cocoa powder, or unsweetened cocoa is made by crushing cocoa nibs (roasted shelled cocoa beans) and extracting the cocoa butter.
The powdery remains of chocolate liquor after most of the cocoa butter is removed. The least fatty form of chocolate, includes dutch chocolate. Strong to mild chocolate flavor without the texture characteristic of cocoa butter. Colors range from light tan to red to black. Used for reduced fat and calorie recipes; chocolate milk; ice cream; chocolate flavored coatings; syrups.
Cocoa powder has a natural acidity, and when it is treated with an alkali (lye) to neutralize this acidity it is called Dutch process cocoa. The process was developed in 1828 by C.J. Van Houten in the Netherlands.
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