Cocoa powder is divided into cacao (raw) and cocoa (cooked) according to the depth of treatment, and the taste is very different. After cocoa beans are fermented, the low-temperature baking and grinding is called cacao, and the high-temperature baking and grinding is called cocoa. The loss of antioxidant substances can be twice or more different with different treatment depths, and flavanols and resveratrol are the main components in cocoa. At the same time, cocoa (cooked) has different treatment depths. Alkalization can reduce the acidity caused by fermentation, improve the solubility (cacao is generally about 30%, cocoa can reach more than 90%), and improve the flavor. High temperature baking and alkalization will reduce the ORAC (free radical absorption capacity).

Hershey brands are generally alkalized and non-alkalized cocoa, and the formula table is generally marked as "alkalized cocoa powder" and "natural cocoa powder". Alcohol black belongs to alkalized cocoa, but low sugar and alkalization are not in the same direction. If you don't pursue health indicators such as ORAC, you should mainly look at calories, NRV (daily reference value) and Cal (calories), and finally the flavor problem. Generally speaking, the flavor of alkalized cocoa powder is more obvious than that of non-alkalized cocoa powder, and the solubility is better, but the more it is added (lipid, sugar, milk, etc.).

Personally, cacao is not eaten by people, non-alkalized cocoa is not suitable for drinking, and alkalized and blended cocoa varies according to people's tastes (Oreo Brownies and others all use alkalized cocoa powder).