Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

King Arthur Flour Black Cocoa

Fine Cooking Issue 68
Photo: Scott Phillips
Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

If deep, dark chocolate cake or brownies are your jam, once you try this super-dark Dutch-processed cocoa, you’ll never go back. We tested it in brownie recipes, and were impressed by the results. The cocoa produced an exceptionally dark, chocolatey color and a deep, rich flavor. Be sure to use black cocoa in combination with natural or regular Dutch-processed cocoa (as your recipe calls for); using the black version solo will flavor your cakes and cookies too strongly.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.