10 Best Cocoa Powders for Baking in the Philippines 2022 | Hershey's, Ricoa, Ghirardelli, and More

The products we introduce below were carefully curated by the mybest team, from the best-sellers of E-commerce sites like Lazada, and using the points mentioned in our detailed and thoroughly researched buying guide.

**Prices may vary depending on the website and their campaign period**

To give you a rundown, here are our top 3 picks for the best cocoa powders for baking you can buy online:

1. Hershey's 100% Unsweetened Cocoa
2. Beryl's Classic Cocoa Powder
3. Dutche Alkalized Cocoa Powder

Check out the table below to further compare the characteristics of these three cocoa powders for baking as well as the other seven that made it to our list.

Here are some key points to consider:

1. Choose between unsweetened or sweetened cocoa powder.
   
2. Select the type of cocoa powder based on your preferences.
   
3. Look for cocoa powder with 22-24% fat content to ensure it is of premium quality
   
4. Read the label to know its nutritional information.
   
5. See if there are ingredients or allergens to avoid.
   
6. Pick a size that suits your baking needs.
   

For more detailed information, read through our buying guide below.

Cocoa powders may have either unsweetened or sweetened flavor profile. Since it is indicated on labels in relatively large prints, it is not that difficult to identify whether the product is unsweetened or not. Your choice can greatly affect the overall flavor profile of the dish.

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 calls for a sweeter outcome. Also, you are free to mix in healthier sweeteners like condensed milk, honey, molasses, or coco sugar, replacing the white sugar.

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.

Cocoa powders are either naturally processed or Dutch-processed. Both go through the roasting and grinding process to achieve their powdered form. Keep reading to know their differences.

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.

The fat content of the cocoa powder can determine the outcome of your desserts. A good rule of thumb is that the higher the fat, the better it tastes because it allows your culinary creation to be richer in flavor. In addition, it affects the moisture of the cake, to achieve decadent bakery-style desserts

An excellent cocoa powder for baking must contain 22% to 24% of fat. You can check the back of the packaging for additional information. With this, however, having high fat content may also mean high cholesterol content. Thus, consume it in moderation to prevent a sudden spike in your blood pressure and sugar. 

Speaking of packaging labels, you should also check out the nutritional value of the cocoa powder as they give you more health information. For instance, you can see the nutritional amount or percentages of fat, sugar, proteins, and sometimes, cholesterol. Some products may even contain calcium, iron, and potassium, among others.

 
So if you are in a physical grocery store, don't forget to look at the back label. When buying online, we recommend searching for the official site of the brand. Most online stores already include the nutritional table, either written in the product description or uploaded in the photos.

Of course, when you are talking about food-related concerns, you must not forget to check the ingredients list for possible allergens and dietary restrictions. For example, in some cases, cocoa powders go through the same machine used in manufacturing chocolate bars that may include allergens like dairy or nuts.

 
Allergic reactions like lactose intolerance and rashes are discomforting and sometimes detrimental to health. So check if the brand has ingredients like milk or nut powder. For those following religious dietary restrictions, inspect if the product is Kosher-certified for Jewish people or Halal-certified for our Muslim brothers and sisters. 

If you are baking desserts for your family or a small group of friends, it's best to purchase a smaller pack of cocoa powder. Since most recipes call for a small amount of cocoa powder, getting this size will help you save money. It also prevents unused cocoa powder from going stale and losing its flavors.

However, if baking chocolate desserts is already your hobby or business, or if you use it to bake your go-to potluck party food, go for a bigger size. But as much as possible, buy only the amount that you need so that you'll have fresh cocoa powder for each baking session!

Chocolate mousse cakes are intricate desserts that are seemingly hard to do. Well, turn that frown upside down because the people from Yummy PH prepared an easy video tutorial on how you can make this classic dessert at home. So, get your apron ready and start baking!

Ingredients:

• 1/4 cup Chocolate Chips
• 1/3 cup Sugar
• 1/4 cup Unsalted Butter
• 1/3 cup Dutch-processed Cocoa Powder
• 1 Large Egg
• 1/2 tsp Vanilla Extract
• 1/4 cup All-Purpose Flour
• 1/8 tsp Baking Powder
• 1/8 tsp Salt

Procedure:

1. In your bowl, add your chocolate chips, sugar, and butter. Let them melt in your microwave set on high for 1 minute.
2. Mix until there are no more lumps of chocolate chips. Then, add your cocoa powder.
3. Again, mix it well until there are no more dry lumps of cocoa powder. Add the egg and mix the batter once again.
4. Add vanilla extract, all-purpose flour, baking powder, and salt to the mixture. Keep on whisking until the batter is well incorporated.
5. When you've mixed the batter thoroughly, transfer it to a round cake pan and use a cake spatula to level it out. Bake it at 350°F (176°C) for 15 minutes.

Ingredients:

• 2 cups Heavy Cream
• 1/2 cup Chocolate Spread

Procedure:

1. In a stand mixer, add your heavy cream. Whisk until you get stiff peaks.
2. After the cream has stiffened, add your chocolate spread to the mixing bowl. Mix it until it is well combined.
3. Top your baked cake with a generous layer of chocolate mousse. Make sure to cover every inch of the cake.
4. Lightly tap the cake pan to release the trapped air bubbles and to make the mousse even.
5. Let it chill inside your fridge for now.

Ingredients:

• 2 Cups of Heavy Cream
• 1/4 Cup of Powdered Sugar
• Chocolate Chips

Procedure:

1. Back to your stand mixer, add your heavy cream.
2. After you get stiff peaks, add your powdered sugar. Whisk them together until they can hold a peak.
3. Place half of the whipped cream on the top of the mousse. Make sure to spread it evenly.
4. Again, lightly tap the pan on the counter to make the mousse more even and to let the bubbles disappear.
5. Chill the cake inside your fridge until it can hold its shape.
6. Pipe the remaining whipped cream on top of the cake and sprinkle with some chocolate chips. Serve and enjoy!

Below are few of the most asked questions on the web answered by the mybest team about cocoa powder for baking.

Cocoa powder for baking is best stored in an airtight container to prevent it from losing its delicious aroma and flavor. Keep it under a cool (60 to 70 degrees Fahrenheit / 15 to 21 degrees Celsius), dry place. It should restrict exposure to oxygen, direct sunlight, or close to any heat source to avoid spoilage. 

Likewise, avoid keeping it inside the fridge or freezer to avoid moisture that may cause molds, unless you are living in a very hot climate. Storing it inside the refrigerator will not extend the shelf life of the cocoa powder.

Tasting the cocoa powder is the most practical way to determine if it is still good for baking. When it still has the same rich smell and taste, then it is safe to use. However, if you see molds building up, dispose the cocoa powder right away.

Cocoa powders indicate their "best before" dates (2-3 years from the manufacturing date) to notify consumers when the peak quality retains. After which, the powder will decrease in texture and flavor. Once opened, its lifespan may reduce to a little over one year as it is exposed to moisture.

You might find mixed responses to this question, but the answer is yes in some cake, muffin, and pudding recipes. Keep in mind, though, that the flavor of the baked goods may not be the same as cocoa powder. 

Drinking chocolate powder has a weaker cocoa flavor, but it is sweeter due to its more sugar content. With this flavor profile, add a scoop or two of the drinking chocolate powder to strengthen the cocoa flavor and reduce the amount of sugar that the recipe requires. A splash of espresso coffee can also enhance the chocolate flavor.

When baking, you need high-quality ingredients to make the best baked desserts. We have prepared several article reviews about different ingredients to help you on your baking journey. Click the links below to see some of our recommended products!

Eating chocolate desserts is one of our guilty pleasures to satisfy our cravings. So whether you bake some chocolate fudge brownies or a triple chocolate cake, cocoa powder is versatile. Remember to check the label to see if it is good for baking. Also, take a look at the process type, ingredients, and nutritional value of the product.

We are glad we're able to help you decide on the cocoa powder that is best suited for your baking needs. Consider picking one from our list, or you can try some of them to compare the results. Share your thoughts, post your chocolate desserts, and feel free to tag us on our Instagram and Facebook page. Remember to always bake with love!

Author: Roel Pillas Malubay 

Editor: Aprille Jarcia