If you’ve ever read the label on cocoa powder and noticed terms like “natural,” “raw,” or “unalkalised,” you might have wondered what they actually mean. Unalkalised cocoa is one of those ingredients that sounds technical but it’s actually very simple.
Let’s break it down.
What is unalkalised cocoa?
Unalkalised cocoa (also called natural cocoa powder) is cocoa that hasn’t been treated with an alkalising agent during processing. After cocoa beans are fermented, dried, roasted, and pressed to remove cocoa butter, the remaining solids are ground into cocoa powder, and that’s it.
No chemical treatment. No pH adjustment. Just cocoa in its most natural powdered form.
Why it matters
1. It’s more acidic
Unalkalised cocoa reacts with baking soda, helping cakes and muffins rise properly. That’s why many recipes specifically call for natural cocoa.
2. Stronger chocolate flavour
It has a more intense, slightly fruity chocolate taste compared to the smoother flavour of alkalised cocoa.
3. Higher in antioxidants
Because it isn’t chemically treated, unalkalised cocoa retains more natural flavonoids and fiber.
If you're choosing a cocoa powder, look for labels like natural, non-alkalised, or unalkalised. We use unalkalised cocoa in our range because it keeps the flavour strong and the ingredient list simple, just pure cocoa, nothing else.
In short, unalkalised cocoa is cocoa in its most natural form brighter in flavour, better for baking chemistry, and closer to the original bean.
