Cacao Noel Cocoa-Sec is an Italian dusting cocoa built to stay dry, packed in an 8 pound tub. Sifted over a tiramisu, a mousse, or a cream filled pastry, it keeps its soft, matte, powdery look for hours in the display case instead of melting into dark, wet patches the way plain cocoa does.

The trick is in the recipe: alkalized cocoa blended with sugar, dextrose, wheat starch, and a measure of vegetable fat, so each particle is shielded from the moisture beneath it. The result tastes like a lightly sweetened cocoa, which means it dusts straight onto the finished dessert with no bitter bite and no need to sweeten after. It is the choice for cold cases and humid kitchens, for anything that sits with a damp surface, from panna cotta and cheesecake to truffles, cappuccino foam, and doughnuts, and for stencil work that needs crisp edges that won't bleed.

For baking and cooking rather than dusting, Callebaut Extra Brute Cocoa Powder is the deep red Dutch process standard and Natural Cocoa Powder 10/12 the light, bright non alkalized choice. Cacao Noel Black Cocoa Powder delivers a true black color for cookies and cakes.