Desserts and cocoa powder are closely related. Cocoa powder is not only the soul of chocolate desserts, but also the core ingredient that gives desserts unique flavor, color and texture.

1. Application scenarios: the ever-changing role of cocoa powder

| **Dessert types** | **Functions of cocoa powder** | **Classic cases** |

| Baking (cake/biscuits) | Provide flavor, color, and structural support | Red velvet cake, chocolate cookies |

| Cold desserts (mousse/ice products) | Blend into cream or ice base to enhance the richness | Chocolate mousse, cocoa ice cream |

| Sauces and glazes | Make ganache, chocolate sauce or mirror glaze | Truffle chocolate sandwich, mirror cake |

| Drinks and decorations | Coloring and seasoning, dusting or latte art decoration | Hot cocoa, mocha coffee, tiramisu |

2. Precautions and alternatives

Material selection key:

- Natural cocoa powder: suitable for use with baking soda, the dosage should be controlled to avoid bitterness.

- Alkalized cocoa powder: darker in color, milder in flavor, needs to be expanded with baking powder instead.

- Storage tips: sealed, light-proof and moisture-proof to avoid moisture absorption, agglomeration or flavor loss.

- Allergy alternative: carob powder can simulate color, but the flavor is sweet, so the recipe needs to be adjusted.