How is cocoa powder produced after cocoa butter is pressed out?

After the cocoa butter is extracted from chocolate liquor through hydraulic pressing, the remaining solid material is known as a cocoa cake. To produce cocoa powder, this cake is pulverized into a fine consistency.12

Depending on the desired product, the cocoa may undergo further treatment:

• Natural process: The powder remains in its natural, slightly acidic state (pH 5.2–5.8), which provides a sharp flavor profile.3
• Dutch process (Alkalizing): The cocoa may be treated with a food-grade alkali, such as potassium carbonate, to neutralize natural acids. This process darkens the color, mellows the flavor, and can raise the pH as high as 8.0.4

The final powder typically retains between 8 and 36 percent cocoa butter, depending on the commercial grade.2