Organic Baking Cocoa

Rodelle Organic Baking Cocoa delivers rich, deep chocolate flavor, and it does it cleanly. Dutch-processed for smooth, intense chocolate taste and a dark, beautiful color, our organic baking cocoa powder is one of the only alkalized, certified organic cocoa powders on the market. Unsweetened. No fillers. USDA organic certified.

From fudgy brownies and chocolate cake to cookies, hot cocoa, and smoothies, this is the organic cocoa powder that serious bakers reach for.

• Certified Organic: Organic certified by the Colorado Department of Agriculture. USDA Organic.
• Dutch-Processed (Alkalized): One of the only organic, alkalized cocoa powders on the market.
• Size: 25 oz BPA-Free, resealable bag.
• Ingredients: 100% Organic Cocoa Processed with Alkali.
• Kosher | Product of the USA
• Great for: Brownies, chocolate cake, cookies, muffins, hot chocolate, smoothies, and more.
• California Prop 65 WARNING: Consuming this product can expose you to chemicals including cadmium and lead. For more information: www.p65warnings.ca.gov
• Contact us for allergen questions.

Most organic cocoa powders are natural (non-alkalized). Rodelle Organic Baking Cocoa is one of the rare exceptions: it’s both certified organic AND Dutch-processed, meaning the cocoa beans are treated with an alkalizing agent before processing.

What Dutch-processing does: It neutralizes the natural acidity of the cocoa, resulting in a darker color, smoother taste, and noticeably deeper chocolate intensity. This is why Rodelle Organic Baking Cocoa produces richer-tasting brownies and a darker chocolate cake than natural cocoa powder.

What “organic” means: The cacao beans used in Rodelle Organic Baking Cocoa are grown without synthetic pesticides or fertilizers, and the product is certified by the Colorado Department of Agriculture.

Baking tip: Dutch-processed cocoa is pH-neutral. Use baking powder (not baking soda) as your leavener when baking with Dutch-process cocoa.

Q: Is organic baking cocoa the same as cocoa powder?
A: Yes, “baking cocoa” and “cocoa powder” are the same thing: an unsweetened powder from roasted cacao beans with most of the fat (cocoa butter) removed. The key difference in Rodelle’s version is that it’s Dutch-processed (alkalized) for richer flavor, and certified organic.

Q: Do I use baking soda or baking powder with this cocoa?
A: Baking powder. Dutch-processed cocoa is pH-neutral and won’t react with baking soda. Use baking powder as your leavener.

Q: What is Dutch-processed cocoa?
A: Dutch-processed (alkalized) cocoa is treated with an alkalizing agent to neutralize its natural acidity. The result: a darker color, milder taste, and deeper chocolate flavor compared to natural cocoa.

Q: Is Rodelle Organic Baking Cocoa unsweetened?
A: Yes. Rodelle Organic Baking Cocoa is 100% unsweetened cocoa powder, no added sugar, no fillers, no additives.

Q: Does organic baking cocoa expire?
A: It doesn’t spoil but loses potency over time. Stored sealed in a cool, dry place, use within 2–3 years for best flavor.