The Core Ingredient: Cacao
At its heart, all chocolate powder from Hershey's, whether natural or Dutch-processed, begins with the cacao bean. After harvesting and fermenting the pods, the beans are roasted and pressed to extract most of the fat, known as cocoa butter. The remaining solids are then ground into the fine powder we use for baking. This process is the foundation for all Hershey's cocoa powders, but crucial differences in how the powder is treated afterward create distinct products for different culinary applications.
Hershey's Natural Unsweetened Cocoa Powder
This is perhaps the most familiar product in the Hershey's lineup. True to its name, it is a naturally unsweetened powder derived from 100% cacao.
Characteristics and Use
- Acidity: Natural cocoa is inherently acidic, with a lower pH level. This acidity is what makes it react with baking soda (an alkali) in recipes, creating the lift needed for cakes and other baked goods to rise properly.
- Flavor: The flavor is a more intense, fruity, and slightly bitter chocolate taste. This bold profile is perfect for recipes that rely on its specific flavor interactions with other ingredients.
- Appearance: The powder is a lighter brown color compared to its Dutch-processed counterpart.
- Nutrition: A typical serving contains just 10 calories, is sugar-free, and has no saturated fat, making it a favorite for health-conscious consumers and those managing sugar intake.
Hershey's Special Dark Cocoa Powder
The key difference in Hershey's Special Dark is that the cocoa has undergone a process called 'Dutch-processing'. This involves treating the cacao with an alkaline solution, such as potassium carbonate, to neutralize its natural acidity.
Characteristics and Use
- Flavor: The alkalization process creates a less bitter, smoother, and more mellow flavor, which some find to be a richer, more classic "chocolate" taste.
- Color: The most striking feature is its deep, rich, and dark color, perfect for creating dark, dramatic desserts like "blackout" cakes or Oreo-style cookies.
- Leavening: Because its acidity is neutralized, Special Dark cocoa does not react with baking soda. Recipes using this type of cocoa must use baking powder, or a combination of leaveners, to achieve the desired rise.
Ingredients in Hershey's Hot Cocoa Mix
While the natural and special dark varieties are primarily 100% cacao, Hershey's Hot Cocoa Mix is a very different product, formulated for easy preparation as a beverage.
Key Additives
- Sweeteners: Sugar is the primary ingredient.
- Dairy: It contains milk derivatives such as skim milk, whey, and cream solids.
- Alkali-Processed Cocoa: It typically uses a cocoa that has been processed with alkali.
- Emulsifiers and Anti-caking agents: Ingredients like cellulose gum, calcium phosphate, and silicon dioxide are added to improve texture and shelf stability.
- Flavors: The mix uses a combination of natural and artificial flavors to achieve its taste profile.
Navigating Heavy Metals in Cocoa
Consumer advocacy groups have raised concerns about heavy metals like lead and cadmium in chocolate products, which can occur naturally in the soil where cacao is grown. Consumer Reports has conducted testing that indicates varying levels of these contaminants across different brands and products.
In 2023 testing, Consumer Reports found detectable levels of lead and cadmium in many cocoa products, including some cocoa powders. One instance of Hershey's Naturally Unsweetened 100% Cacao cocoa powder was noted for having lead levels exceeding California's maximum allowable dose level (MADL), while other tested cocoa powders had lower levels. This is an industry-wide concern influenced by environmental factors, and manufacturers are facing pressure to address it. Consumers can consult resources like the Consumer Reports website for detailed information on product test results.
Comparison Table: Hershey's Cocoa Products
| Feature | Natural Unsweetened Cocoa | Special Dark Cocoa | Hot Cocoa Mix |
|---|---|---|---|
| Processing | Natural (no alkali treatment) | Dutch-processed (alkalized) | Dutch-processed |
| Primary Ingredients | 100% Cacao | 100% Cacao | Sugar, milk solids, cocoa, flavorings |
| Flavor Profile | Intense, fruity, slightly bitter | Mellow, smooth, rich, and earthy | Sweet, milky, and creamy |
| Color | Lighter brown | Very dark, almost black | Light brown (when mixed) |
| Leavening Agent | Reacts with baking soda | Needs baking powder | Pre-mixed for beverage |
| Best For | Cakes, brownies, hot cocoa | Blackout cakes, fudge cookies | Quick and easy hot chocolate |
| Added Sugar | No | No | Yes |
Conclusion: Choosing the Right Hershey's Cocoa
Ultimately, the choice of which Hershey's chocolate powder to use depends entirely on your recipe and desired outcome. For a classic, slightly acidic, and robust chocolate flavor that works beautifully with baking soda, the Natural Unsweetened Cocoa is the perfect choice. If you are aiming for a deep, dark color and a mellow, less bitter chocolate taste, Hershey's Special Dark, with its Dutch-processed cocoa, is the way to go. Finally, for a quick and convenient chocolate beverage, the Hot Cocoa Mix offers a ready-to-use, sweetened blend. Regardless of your choice, understanding the simple, core ingredients is the first step toward becoming a more confident and informed baker. It is also important to stay aware of broader food safety concerns, such as the presence of heavy metals, and consult updated reports from organizations like Consumer Reports for the latest information on products you consume.
Baking with the Right Cocoa: A Quick Guide
- For Classic Chocolate Cake: Use Hershey's Natural Unsweetened Cocoa alongside baking soda for a perfect rise and classic flavor.
- For "Blackout" Brownies: Opt for Hershey's Special Dark to achieve that intense, dark color and milder flavor profile.
- For Homemade Chocolate Sauce: Either Natural Unsweetened or Special Dark can be used. Just remember to add your own sugar and other ingredients to control the sweetness.
- For Hot Chocolate: Use the convenient Hot Cocoa Mix for a quick beverage, or create a richer, custom drink by whisking either the Natural Unsweetened or Special Dark with your preferred milk and sweetener.
- For Frostings: Dutch-processed Special Dark gives a beautiful, rich color and a creamy, mellow chocolate taste to frostings that won't require a specific reaction from leavening agents.
