Triple Blend & Black Baking Cocoa Powders
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Don't be afraid of the dark.
The triple cocoa blend works perfectly in your grandmother's classic chocolate cake recipe, and equally well for the brownie recipe (calling for Dutch-process cocoa) you just discovered in a blog. A lighter blend of three cocoas: Dutch-process, for its depth of flavor; natural, for its chocolate-y taste and hint of warm color; and black, for its deep color; this triple blend performs beautifully in every recipe calling for unsweetened natural or dutch cocoa.
As for the super-dark black Dutch-process cocoa; use it sparingly for an intense, dark color and unsweetened-chocolate highlights. This rich cocoa will make the darkest chocolate cake or cookies you've ever seen.
Photography by James Ransom
Details & Materials -
Natural Cocoa, Dutch Cocoa (processed with alkali), Black Cocoa (processed with alkali)
12 ounces of black cocoa; 16 ounces of triple blend
Care & Notes -
Store cool and dry for 1 year.
Meet the Maker
White River Junction, VT
King Arthur Flour goes way, way back. We're talking a throw-back to colonial times: America’s oldest flour company was founded in Boston in 1790 for our newly-formed country. They're still going strong 220 years later, providing us with one of our most important pantry staples.View Full Profile
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