All the wholesale chocolates that are available in the market are made up of dark cocoa powder. Some chocolates contain more dark cocoa powder and some have the same in relatively lesser quantity. A person can hopefully find all antioxidant-value, the great rejuvenating features of neurotransmitter, and benefits of mineral in the raw cacao-beans. The cocoa powder which is certified and is extracted out from clean, beautiful, microbe-free beans of cocoa are expected to have all the above mentioned qualities.

Basically there are two major categories of cocoa powder namely Dutch and natural. From the solids of a roasted, dried cocoa bean, which are very finely grounded into a powder for packaging natural cocoa powder is prepared. Though it usually contains fruity or smoky notes just like dark roasted coffee beans do, the powder is slightly acidic and has a very sharp taste. Depending on the level of the presence of an acidic ingredient to activate them, natural dark cocoa powder will react enormously with leavening agents like baking soda.

Natural bulk cocoa powder that is usually alkalized carefully to remove its acidity and make it neutral is known as Dutch process cocoa powder. For many, because sugar or other ingredients does not have to overcome the slightly acidic taste of the cocoa before enhancing its flavour and deepens the flavour of the cocoa powder. It also means that there will be no reaction in case of Dutch processed cocoa powder with baking soda as it happens with non-alkalized cocoa powder does; when using Dutch process cocoa in a recipe that uses baking soda there should be no additional leavening effect at all.

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