Cocoa powder is the resulting cocoa solids from “grinding cocoa cake” It is available in different fat levels and can be natural or alkalized. The degree of alkalization influences the colour and flavour of cocoa powder while the degree of roasting has the objective of further developing flavour. The most significant attribute of cocoa powder is the varieties of colour and flavour profile it can provide. It is widely used in just about any food system. Non – alkalised cocoa powder or natural cocoa powder has acidic , somewhat astringent flavour with typical chocolate note. Many of the acids naturally present in the cocoa beans are still present in the non-alkalised powder after processing. Alkalised cooca powder nuetralises the acids in cocoa, at the same time eliminating astringency, The degree of alkalisation decides the flavour profile of the cocoa powder from a mild chocolate-like flavour to very intense cocoa flavour. The colour of  alkalised cocoa powder range from yellowish brown to black. Cocoa powder is widely used in ice cream, frozen desserts, bakery, cereal products and dairy products