I saw a brand of cacao powder that claimed to be "partially deoiled". It was certified organic and seemed like ordinary cacao powder in every other way. Is there a difference to this process from regular (unsweetened, 100% cacao) cacao powder? Or are they only explicit about this unlike other brands who do not put their process on the label?
asked byfoodrevolution (42)
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on February 06, 2015
at 04:39 PM
I think cocoa is "de-oiled" to help it dissolve in liquid, for example for mixig it with milk to make a drink. I imagine this must lower the fat content as well, and online you can find "strongly de-oiled" cocoa being touted as low-fat or non-fat.
Unless you're making a drink out of it I would be inclined to use regular "un-de-oiled" cocoa, in fact I usually look for "high fat" cocoa because the fat in cocoa is high in omega 3 and generally I like foods to be procesed less.