Understanding the "Natural Unsweetened" Label
When you pick up a can of Hershey's natural cocoa powder, the label provides two critical pieces of information: “natural” and “unsweetened”. Many consumers know the unsweetened part but are less clear on the “natural” designation, which has significant implications for baking. The term “unsweetened” means exactly what it sounds like—no sugar or sweeteners are added to the pure cocoa powder. This allows bakers to control the sweetness level in their recipes, from fudgy brownies to rich hot cocoa.
The word “natural” refers to the processing method. Natural cocoa powder is made by roasting cocoa beans, grinding them, and extracting most of the cocoa butter. The resulting powder is then simply packaged without any further chemical treatment. This process leaves the cocoa powder with a natural acidity and a pH level typically between 5 and 6. This acidity is the key difference between natural cocoa and its Dutch-processed counterpart and plays a vital role in how the cocoa interacts with other ingredients in a recipe.
Natural vs. Dutch-Processed Cocoa: A Critical Comparison
For successful baking, understanding the difference between natural and Dutch-processed cocoa is crucial. Dutch-processed cocoa has been treated with an alkaline solution, a process called “dutching,” to neutralize its acidity. This process dramatically affects the cocoa's color, flavor, and how it reacts with leavening agents. Hershey’s even offers a Dutch-processed option by way of their Special Dark cocoa, which is a blend of both natural and dutched powders.
Comparison Table: Natural vs. Dutch-Processed Cocoa
| Feature | Hershey's Natural Cocoa Powder | Dutch-Processed Cocoa |
|---|---|---|
| pH Level | Acidic (5–6) | Neutral (6–8) |
| Flavor Profile | Sharp, complex, bitter, and fruity | Smooth, mellow, earthy, and less bitter |
| Color | Light brown with reddish hues | Darker brown, can be almost black |
| Best with Leavening | Baking Soda (alkaline) | Baking Powder (neutral) |
| Typical Use | Recipes where baking soda is the primary leavener | Recipes relying on baking powder or no leavening |
| Examples | Devil's food cake, red velvet cake, brownies | European-style chocolate cakes, frostings |
Baking with Hershey's Natural Cocoa Powder
Because of its inherent acidity, Hershey's natural cocoa powder is the ideal choice for recipes that use baking soda as the leavening agent. When baking soda (an alkaline) is combined with an acid (like natural cocoa), it produces carbon dioxide gas, which causes the baked good to rise. Without this acid, the baking soda cannot be properly activated. For example, classic American recipes for chocolate cakes, like the “Perfectly Chocolate” cake recipe often found on the Hershey's can, rely on this natural chemical reaction. Using Dutch-processed cocoa in these recipes can result in a flat, dense cake with an undesirable soapy taste. Conversely, if a recipe calls for baking powder, which already contains both acid and alkaline components, you could use either natural or Dutch-processed cocoa, though the flavor and color will differ. It is always best to follow the recipe's lead to ensure the intended outcome.
Versatile Uses Beyond Baking
While a kitchen staple for bakers, Hershey's natural cocoa powder is far more versatile. It is an excellent ingredient for making rich, homemade hot chocolate. Since it contains no sugar, you can customize the sweetness and richness to your exact preference. Just whisk the cocoa with a small amount of hot liquid to form a paste before adding the rest of your milk to prevent clumping. Beyond beverages, this powder is perfect for crafting decadent chocolate frostings, sauces, and puddings, where the natural acidity isn't a leavening concern. It can also be added to savory dishes like chili or mole to add a depth of flavor.
Common Dietary Considerations
For those with specific dietary needs, it's good to know that Hershey's natural unsweetened cocoa powder is a safe choice. As confirmed by the company and retailers, the product is gluten-free. It is also certified kosher and contains no artificial flavors or preservatives. The simple ingredient list—100% cocoa—makes it a clean and reliable pantry item for a wide range of consumers.
Conclusion
In conclusion, yes, Hershey's natural cocoa powder is unequivocally unsweetened and made from 100% pure cacao. Its natural acidity is a defining characteristic, making it the perfect partner for recipes that rely on baking soda for leavening. This is the main distinction from Dutch-processed cocoa, which has a neutralized pH and works better with baking powder. For any recipe that does not require chemical leavening, such as frostings or hot chocolate, your choice comes down to personal taste preference for either a sharper, fruitier chocolate note or a mellower, richer one. By understanding this key difference, you can ensure your baked goods and chocolate treats turn out exactly as intended every time.
Guittard offers some great information on the differences between cocoa types.
