What is black cocoa?

The most heavily Dutched cocoa available — near-complete alkalization producing a powder that's nearly jet black with a pH of 8.0-8.5. Most famous for being the cocoa in Oreo cookies; the distinctive cookie-cutter dark color and slightly dry, faintly bitter flavor are the black cocoa signature. Usually blended 25-50% with standard Dutch in baking — straight black cocoa is visually dramatic but flavor-flat. King Arthur Double Dark Cocoa Blend is a pre-mixed Dutch + black combo that delivers the dark color without the flavor loss.