Cocoa Powder

KESSLER’S Alkalized Cocoa Powder offers both great taste and a deep, dark chocolate color profile. Grown from the good soil of West Africa, each cocoa pod is carefully handpicked and undergoes proper fermentation, a process to achieve the best quality cocoa powder that will reach your table and satisfy for your palette.











What is alkalized cocoa powder?

Alkalized cocoa powder also known as Dutch-processed cocoa powder, as the name suggests, is a cocoa powder that has undergone the alkalization process. Alkalization is known to raise the pH level of the cocoa powder that results to the development of cocoa powder’s darker color and stronger flavor. The alkalization process also neutralizes the normal acidity of cocoa powder. Additionally, cocoa powder that undergoes this process has a smoother texture and will be easier to mix and dissolve in liquid.

What are the benefits of cocoa powder?

Cocoa powder has significant health benefits. It is considered a rich source of Polyphenols. Polyphenols are naturally occurring compounds found largely in fruits, vegetables, cereals, and beverages. Flavanols, one type of polyphenol, is a potent antioxidant and anti-inflammatory agent that in turn can be found in cocoa powder. Other benefits that can be achieved from cocoa powder are decreased inflammation, improved heart and brain health, normal level of blood sugar, and weight control. It may also help retain healthy teeth and skin.

What are the uses of cocoa powder?

Cocoa powder is one of the most sought out ingredients in producing various food products, such as baked goods, icings, confections, and beverages. Today, many studies find that cocoa powder is also used in various cosmetic products such as lotions, creams, ointments, face masks, and soaps to nourish the skin with an abundance of vitamins and minerals.

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Nutrition Facts

Serving Size: 1 Tbsp. (9.5 g)

No. of Servings per container/pack: about 53% RENI
Amount per Serving
Calories (kcal)361%
Calories from Fat8-
Total Fat (g)less than 11%**
Sat Fat (g)0.63%**
Unsat Fat (g)0.3-
Trans Fat (g)0-
Cholest. (mg)00%**
Sodium (mg)122%
Total Carb. (g)52%**
Fiber (g)27%
Sugar (g)0-
Total Protein (g)23%
* Percent RENI values are based on 2015 RENI PDRI reference adult requirement of 19-29 years old. ** % DAILY VALUE, U.S. FDA (used if no RENI) - No recommended % Daily Value for these nutrients/elements are provided in the USFDA Guideline for Nutrition Labeling.

Suggested Recipes

  • Alkalized Cocoa Powder
    Chocolate Espresso Martini
    kenneth Mira
    January 13, 2023
    Ingredients: Kahlúa Almond Milk Cold Brew Kessler's® Alkalized Cocoa Powder Maple Syrup Dark Rum Martini Kahlúa Ice Vodka Espresso Chocolate shavings and coffee beans for garnish Procedure: Kahlúa...
    Read More
  • Alkalized Cocoa Powder
    Chocolate Pavlova
    kenneth Mira
    January 13, 2023
    Ingredients: Pavlova: 8 large egg whites 2 cups caster sugar 1 teaspoon cream of tartar 2 tablespoons cornstarch 3 tablespoons Kessler's® Alkalized Cocoa Powder Chocolate Ganache:...
    Read More
  • Alkalized Cocoa Powder
    Chocolate Babka
    kenneth Mira
    December 2, 2022
    Ingredients: Filling 200g dark chocolate 100g butter 100g powdered sugar ½ teaspoon baking powder 50g KESSLER'S® ALKALIZED COCOA POWDER 6g salt Dough 550g all-purpose flour 100g...
    Read More



A lot of hard work and dedication has helped us build this community of chefs and bakers. We’d love to see you at one of our baking store partners.

  • Jaime Guardino
    "I did a test for a new brownie recipe last weekend and tried KESSLER'S™ Alkalized Cocoa Powder. Just when I thought my brownies couldn’t get any fudgier and more chocolate-y, this cocoa powder kicked it up a notch and made it even more decadent! I also noticed it resulted in a darker brown colour and much deeper cocoa flavor. I added 70% dark chocolate chunks and it was the perfect combination."
    Jaime Guardino
    Pastry Chef / Cake Designer
  • Tina Concepcion Diaz
    “I find KESSLER’S Alkalized Cocoa powder to possess both qualities of taste and color. I love that my Dulce de Leche Chocolate Cake and Double Chocolate Chip Cupcake bake to a deep chocolate brown shade, and each bite gives you that mellow smooth yet rich chocolate taste. Matched with a good cocoa aroma, I’ve found the perfect combination of color and chocolate intensity in KESSLER’S Alkalized Cocoa powder.”
    Tina Concepcion Diaz
    Food Stylist / Baking Entrepreneur
  • Chef Betina Legarda
    “KESSLER’S Cocoa Powder gives me an intense flavour of good quality cocoa. In making my chocolate icing, the taste is very good. It’s texture is a bit smoother than others, so it would also be perfect for puddings and glazes. It’s softer and runnier than some I have tested that’s why I suggest using it when one requires a runnier but smooth glaze.”
    Chef Betina Legarda
    Restaurant Owner
  • Chef Chris Paredes
    “Kessler's® Alkalized Cocoa Powder is very robust with a deep brown color. The taste and color it imparts in baked items is rich and full-bodied. It may be a new player in the field, but it clearly deserves its own place.”
    Chef Chris Paredes
    Pastry Chef / Chocolatier