Black Cocoa Powder 500 g bag by The Organic Labs

The Organic Lab Black Cacao Powder 100 g pouch next to a stack of black cacao pancakes topped with blueberries

Black cacao cupcakes with dark frosting and chocolate pieces, made with The Organic Lab Black Cacao Powder

Cupcakes with swirled black cacao frosting on a marble plate beside a Black Cacao Powder pouch

Black cacao iced drink with whipped cream next to a 100 g pouch of The Organic Lab Black Cacao Powder

Black cacao layer cake with chocolate drip, baked with The Organic Lab Black Cacao Powder in a 100 g pouch

Ombre pancake stack from light to black using The Organic Lab Black Cacao Powder, topped with berries

Homemade oreo cookies with cream filling beside The Organic Lab Black Cacao Powder pouch

A dark chocolate tart with a glossy black glaze and cookie crumb topping, shown from above on a white marble surface with a slice cut out. Part of a branded package is visible in the top-right corner.

Black cacao waffles with pink sauce and whipped cream next to a black and pink milkshake

Black Cocoa Powder – 500gBlack cacao powder

In short: Cocoa powder that has been heavily alkalised (Dutch-processed) until it is almost black. It gives cakes, biscuits, hot chocolate and ice cream a near-black colour and a smooth, roasted flavour with mild bitterness.

Single ingredient: black cacao powder
Vegan
Very dark brown to almost black
Smooth, roasted, mildly bitter taste

Order by 14:00, ships the same day
Delivery 1–3 days in Sweden, 3–6 days in the EU
Free shipping on retail packs over €75

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Buying for a café or brand? Bulk & wholesale

Black Cocoa Powder – 500g500 g · €20,00

About the powder

What is black cocoa powder?

Black cocoa is cocoa powder from the beans of the cacao tree, Theobroma cacao, which grows in a belt close to the equator, in West Africa, Central and South America and parts of Southeast Asia. As with all cocoa, the beans are fermented, dried and roasted, ground to a paste, pressed to remove much of the cocoa butter and milled into powder.

What makes it black is alkalisation, or Dutching, taken much further than for ordinary Dutch-process cocoa. It lowers the natural acidity and darkens the cocoa until it is almost black, so the colour comes from the cocoa itself. Bakers use it for black sponges, dark sandwich biscuits and near-black ice cream, usually blended with regular cocoa for a fuller chocolate flavour.

Also known as

Black cacaoBlack cacao powderExtra-dark cocoaHeavily Dutched cocoa

The colour: very dark brown to almost black

How to use

How to use black cocoa powder

The classic: a black hot chocolate in 4 steps.

1Mix the dry ingredients1–2 tsp black cocoa, the same amount of regular cocoa and sugar to taste in a mug.
2Stir to a smooth pasteAdd a splash of hot milk and stir until no lumps remain.
3Top up with hot milkPour in the rest of the hot milk, stirring as you go.
4Finish and serveAdd a pinch of salt and a little vanilla, then top with whipped cream if you like.

How much to use

Recipe	Amount	Tip
Hot chocolate, 1 mug	1–2 tsp	Plus the same amount of regular cocoa
Smoothie or shake, 1 glass	1–2 tsp	Blend with banana or peanut butter
Chocolate cake or cupcakes	25–50% of the cocoa	Keep the total cocoa weight the same
Brownies	25–50% of the cocoa	Keep melted dark chocolate for flavour
Crisp biscuits	50–100% of the cocoa	Gives the deepest, near-black look
Buttercream	1 tbsp at a time	The colour deepens as it rests
Chilli or stew, large pot	1–2 tsp	Adds depth, not a chocolate taste

Starting points: colour and flavour depend on the recipe and the cocoa you blend it with. Increase gradually.

Tip: Black cocoa has very little acidity, so it does not react with bicarbonate of soda the way natural cocoa does. In a soda-only recipe, add buttermilk or yoghurt, or swap part of the soda for baking powder.

See it in action

Black cocoa powder in action

Label information

Nutrition and ingredients

Typical values	Per 100 g
Energy	954 kJ / 228 kcal
Fat	14 g
of which saturates	8 g
Carbohydrate	59 g
of which sugars	28 g
Fibre	33 g
Protein	19 g
Salt	2 g

Ingredients: Black cacao powder
Allergens: None of the 14 EU allergens · see list
Botanical name: Theobroma cacao
Net weight: 500 g
Storage: Dry and cool, below 25 °C. No fridge needed. Reseal after use.
Best before: 2 years from production date
Diet: Vegan

Quality

Quality and safety

What you can expect from every pack.

Quality checked

Made in facilities that follow strict quality standards.

Certified

Produced and handled under certified food-safety standards.

Allergen free

None of the 14 allergens listed in EU law are ingredients in our retail packs.

Shipped from Sweden

Packed and shipped from our facility in Sweden.

Allergens

None of the 14 allergens listed in EU law are ingredients in this product.

Cereals containing gluten
Crustaceans
Eggs
Fish
Peanuts
Soybeans
Milk
Tree nuts
Celery
Mustard
Sesame
Sulphites
Lupin
Molluscs

FAQ

Black cocoa powder FAQ

Can’t find your answer? Email info@theorganiclabs.com.

What is black cocoa?

Black cocoa, also called black cacao, is cocoa powder that has been heavily alkalised (Dutch-processed) until it is almost black. It has a mellow, low-acid flavour with mild bitterness and is used mainly for colour in baking, desserts and drinks.

Read the full guide: What Is Black Cocoa? Black Cacao Powder Explained

How much black cocoa powder should I use?

In cakes and brownies, start by replacing a quarter to a half of the regular cocoa with black cocoa. Crisp biscuits can take more. For one hot drink, 1 to 2 teaspoons is a good starting point. Adjust to taste and colour.

Read the full guide: How to Use Black Cocoa Powder: A Complete Guide

Can I use black cocoa instead of Dutch-process cocoa?

Yes, in most recipes that use baking powder, but it is usually best to replace only part of the Dutch-process cocoa, often a quarter to a half, with black cocoa. Using it for all the cocoa gives a darker colour but a flatter flavour and drier texture.

Read the full guide: Black Cocoa vs Dutch-Process Cocoa: Colour, Flavour and Baking

Can black cocoa powder be used in baking?

Yes. Black cocoa works in cakes, biscuits, brownies, frostings and pastry. Most bakers blend it with regular cocoa, rely on baking powder rather than bicarbonate of soda alone, and adjust moisture, because a high share can dry the crumb.

Read the full guide: Baking with Black Cocoa Powder: A Guide for Bakeries and Pastry

Can black cocoa powder be used in ice cream and gelato?

Yes. Black cocoa gives ice cream, gelato and sorbet a very dark colour and a smooth, low-acid cocoa flavour. Mix it with the sugar, heat it in the base so it hydrates, and judge colour and flavour after churning.

Read the full guide: Black Cocoa Powder for Ice Cream and Gelato

How do cafés use black cocoa powder in drinks?

Cafés use black cocoa for dark hot chocolate, black mochas, iced drinks, shakes and bubble tea. Most prepare a black cocoa sauce in advance so each drink is quick to make and looks the same every time.

Read the full guide: Black Cocoa Powder for Cafés and Coffee Shops: Drinks and Ideas

What does black cocoa taste like?

Black cocoa has a smooth, roasted flavour with mild bitterness and very little acidity. It tastes less fruity and often less intensely chocolatey than regular cocoa, and many people recognise it from dark chocolate sandwich biscuits.

Read the full guide: What Does Black Cocoa Taste Like? Flavour, Uses and Pairings

Where do you ship from?

From Sweden. Orders placed by 14:00 ship the same day, and delivery takes 1–3 days in Sweden and 3–6 days in the EU. Shipping is free on retail packs over €75.

More colours

What customers say

A few words from people who cook with our powders.

“I used Black Cacao Powder in my brownies, and the result was amazing. It gave them a dark, intense chocolate flavour that everyone loved.”

Carolina D.Black Cacao Powder

“I've been using the Blue Spirulina Powder in my morning lattes, and it's been an absolute game-changer!”

Diane L.Blue Spirulina Powder