Cacao Noel Black Cocoa Powder is a heavily alkalized French cocoa processed for the darkest color a cocoa can reach, packed in a 3 pound tub. It is the powder behind chocolate sandwich cookies, jet black cake layers, and any dessert that should look as dark as midnight.

Deep alkalizing pushes the color past brown to a true black and mellows the flavor to something smooth, round, and faintly earthy, with almost none of the acidity or bitterness of a natural cocoa. On its own it tastes mild, so most chefs blend it with a standard Dutch process cocoa: enough black for color, enough regular cocoa for flavor. At about 12% fat it sifts fine and dry, which keeps cookies crisp and lets it tint buttercream, macaron shells, ice cream, and glazes a dramatic charcoal without weighing them down. A light dusting turns a tiramisu or a plated dessert into a study in black and white.

Callebaut Extra Brute Cocoa Powder is the deep red Dutch process cocoa most chefs blend it with, and Natural Cocoa Powder 10/12 sits at the opposite end, light brown and bright for baking soda recipes. Cacao Noel Cocoa-Sec Humidity Proof Cocoa Powder is the dusting cocoa that won't melt or streak on moist surfaces.