Skyswan black cocoa powder a cocoa powder that has been heavily alkalized or dutched. The black color is achieved by heavier alkalizing, and no food colors have been used to create it. The pH value of black alkalized cocoa powder is generally between 8.0-9.0.

Applications of Black Alkalized Cocoa Powder

Black cocoa powder has smoother non-bitter taste, and it tastes much less chocolate like. Due to its color properties, black cocoa powder is mainly used in the addition of dark-colored foods.

Be very careful when using jet black cocoa powder, as it floats around and colors everything on it's way.