The cacao bean is the dried and fully fermented fatty seed of Theobroma cacao. Cacao beans are the base of all chocolate. There are two types of cacao powder typically – the more common is the Dutch-process which with the addition of an alkaline agent (usually baking soda) has been made more soluble. The other is a non-alkalized pure cacao powder. Our Cacao Powder is non-alkalized. Cacao powder is used in baked goods. We also like to use it sprinkled on top of finished desserts but it also has some savory applications, too, as it is the secret ingredient in many competition chili recipes and in in modern versions of classic Mexican moles.