Unsweetened Cocoa Powder

Cocoa paste from which almost all the cocoa butter has been extracted under high pressure. The residue is a concentrate of aromas and astringent agents. Often "alkalized" (Dutch process with the addition of potassium carbonate) to lower its natural acidity, darken its color, and improve its solubility in liquids. It is a massive drying agent in baking: it absorbs huge amounts of liquid in a cake batter, requiring an increase in the ratio of butter or eggs.