10 Best Cocoa Powders for Baking in the Philippines 2025 | Buying Guide Reviewed by Nutritionist-Dietitian

An unsweetened cocoa powder has a deeper and richer taste compared to sweetened ones because it contains little to no sugar and does not have any added sweeteners. To identify one, you should see the label that indicates 100% cocoa, sugar-free, or the word cocoa is first on the ingredients list. 

Despite the bitter taste, the good thing about unsweetened cocoa powder is you can control the sugar or sweetness level should a recipe call for a sweeter outcome. Also, you are free to mix in healthier sweeteners like coco sugar, coconut nectar syrup, raw honey, stevia, or monk fruit.

On the other hand, the sweetened cocoa powder for baking contains added sugar as indicated on the main label as "sweetened" or sugar is written on the ingredients list. The sugar reduces the strong flavor of the chocolate. It works best in brownies and decadent chocolate cakes.

Some may argue that sweetened cocoa powder cannot replace the unsweetened one in several recipes. However, many professional pastry chefs and home bakers still recommend the sweetened one as a substitute as long as you cut down the amount of sweeteners in your ingredients.

Natural cocoa powders are called such because they remain unadulterated during the process. After roasting the cocoa beans, they are directly placed in the grinder to be powdered. 

As a result, they retain their natural antioxidants that our bodies need, making them as the healthier option. Natural processed cocoa powders have a lighter color and richer flavor compared to Dutch-processed ones. 

Taste-wise, they have a "metallic" bitterness because the cocoa's natural acid stays in the powder. And because of its high acid content, it is not advisable for people with acid reflux or hyperacidity. But should you prefer using this in baking? Just add a little baking soda to neutralize the acidity.

Dutch-processed cocoa powder, also known as alkalized cocoa powder, has a fruitier and sweeter taste compared to the natural cocoa powder. This is because it undergoes reducing or removing the natural acid of cocoa beans, called alkalization, by washing the beans with a potassium solution before roasting and grinding them. 

This process makes the cocoa powder darker in color than a natural-processed one. However, it reduces the antioxidant properties in the powder, making it "less nutritious". Nonetheless, people who like to bake prefer Dutch-processed powder more in sweeter desserts due to its mellow flavor and dissolves quickly in recipes.

Have you ever wondered what makes other chocolate desserts, such as whoopie pies and Oreo cookies, appear darker than others? Well, most of us will give credit to black food coloring gel, and this is partly accurate. But truth be told, we can achieve velvety-textured and deep-shaded desserts using black cocoa powder! 

This black powder is a type Dutch-processed cocoa that is heavily alkalized, resulting to a striking black or a very dark brown shade. It still contains the chocolaty flavor and aroma sans the bitter aftertaste present in the natural cocoa powder. In fact, it can also be used as a natural food coloring to your recipes.