how many grams in a tablespoon of cocoa powder?

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things people ask

• How many tablespoons of cocoa make a good cup of hot chocolate?
  One tablespoon (5 g) gives a light, milky cocoa; two tablespoons (10-11 g) gives a darker, more bitter drink that needs extra sugar. Bloom the cocoa in a splash of hot milk first to break up lumps before adding the rest of the liquid. Dutched cocoa dissolves more smoothly in milk than natural, which is why most boxed cocoa mixes use it.
• Is a tablespoon of cocoa the same whether it is natural or Dutched?
  By weight, yes — both land near 5.25 g per level tablespoon. By behavior in the cup, no. Natural cocoa tastes sharper and more fruity and will fizz slightly if stirred into a baking-soda solution. Dutched is darker, smoother, and less acidic. For drinks and dusting, pick whichever flavor you want; for batters, follow what the recipe specifies.
• How much cocoa do I add to chili or mole by the tablespoon?
  One to two tablespoons (5-11 g) per pot is the standard range for a 6-8 serving chili — enough to deepen color and round out the chile heat without making the dish taste like dessert. Add it with the dried spices so it toasts in the fat before liquid goes in. More than three tablespoons starts pushing the pot toward mole territory.

related conversions

• Cocoa Powder: cups to grams
• Cocoa Powder: teaspoons to grams
• Cocoa Powder guide