Frequently Asked Questions Regarding Cocoa and Chocolate:

What is the difference between natural and alkalized (Dutched) cocoa powder?

Cocoa beans can either be processed naturally or they can be alkaliked, also known as Dutched. In order to alkalize the beans, they are sprayed with an alkali, usually potassium or sodium carbonate suspended in water. Another option for alkalizing is to mix the alkali with the cocoa liquor. This process neutralizes acids and alters the pH level of the beans. It darkens the cocoa, makes it milder in flavor and increases its dispersability. Both alkalized and natural powders can be used for the same products, depending on personal preference. The Kosher certificate and the organic certificates remain unchanged by this process.

Is alkalized cocoa allowed for organic products?
Yes, although the alkalized cocoa product qualifies as a '95%+ organic' product, unlike the natural cocoa product which can be listed in the '100% organic' category. The USDA / National Organic Program lists the alkalizing materials allowed on their website at: http://www.ams.usda.gov/nop/NOP/standards/ListReg.html

205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as "organic" or "made with organic (specified ingredients or food group(s))."

The following nonagricultural substances may be used as ingredients in or on processed products labeled as "organic" or "made with organic (specified ingredients or food group(s))" only in accordance with any restrictions specified in this section. (See web link above for more details.)

(a) Nonsynthetics allowed:
(18) Sodium carbonate

(b) Sythetics allowed
(25) Potassium carbonate

What is the cocoa content or cocoa solid content?

Chocolate product names are usually accompanied with a percentage of cocoa solids or cocoa content. This number identifies the total percentage of all cocoa originated ingredients like cocoa liquor, cocoa nibs, cocoa powder and cocoa butter. In dark chocolate the other parts (adding up to 100%) are usually represented by sugar, soy lecithin (<0.5%) and vanilla (<0.1%).

What is the caffeine content of chocolate and cocoa powder?
Chocolate contains caffeine and theobromine, between 0.2% (milk chocolate) and 0.7% (bittersweet chocolate), mainly in the form of caffeine. Caffeine, theobromine and theophylline (in tea) are chemical compounds with closely related structures and similar pharmacological properties. They are all members of the class of compounds known as methylxanthines. They occur in many common food plants, such as coffee, tea, cocoa, mate (a South American drink), and cola. The caffeine (theobromine) content of cocoa powder varies between 0.1 and 0.5%.