In short
Cacao powder 150g is the smallest practical pack of pure Peruvian cacao: about 15 drinking servings, or enough for four or five batches of brownies. It’s the size to buy if you bake occasionally, if you’re trying cacao for the first time, or if you want a second cacao in the cupboard without committing to another 250 g.
What is cacao powder?
Cacao powder is what remains after cacao beans are fermented, dried, roasted, pressed to remove most of their cocoa butter, and milled. Unsweetened, it has about 34 g of fiber per 100 g in reference values, more than almost any other food in a normal kitchen.
At 150 g this is a small pack, which for an aromatic powder is a genuine advantage: you’ll finish it while it still tastes of something.
What makes this pack different
Small is a feature, not a compromise
Cacao doesn’t spoil, but it fades. A 250 g bag opened by someone who bakes twice a year is a bag of stale cacao by the time it’s finished. 150 g gets used.
The right size for a second cacao
If you already keep a criollo for drinking, this is the everyday one for baking.
Low commitment
If you’ve never bought pure unsweetened cacao before, this is the pack that tells you whether you like it.
Taste profile
Straightforward unsweetened cacao: deep, bitter, chocolate-forward. Good in baking where sugar is already in the recipe, and in hot chocolate with a sweetener of your choice.
How to use it
Daily serving
10 g (2 tablespoons) for a drink, 5 g in a smoothie. 150 g gives about 15 drinking servings.
Ways to use it
| Use | How | Uses per 150 g |
|---|---|---|
| Hot chocolate | 10 g per cup | About 15 cups |
| Brownies | 30–40 g per batch | 4–5 batches |
| Chocolate cake | 50–60 g per cake | 2–3 cakes |
| Smoothies | 5–10 g | 15–30 |
| No-bake bites | 20 g per batch | About 7 batches |
| Dusting | 1–2 g | Many |
Where it comes from
Peru. Peruvian cacao is grown across the eastern Andean slopes and the Amazon basin, and the country is a recognized fine-flavor origin and a leading producer of certified organic cacao.
Who it’s for
A good fit if you bake occasionally, are buying cacao for the first time, or want to try a second cacao without a large commitment.
Look elsewhere if you drink cacao every day: 250 g or 1 kg is far better value. Cacao contains theobromine, so keep it away from dogs.
Nutrition
Reference values for unsweetened cacao powder, per 100 g. The label on the pack may differ slightly.
| Energy | About 228 kcal |
|---|---|
| Protein | 19 g |
| Fat | 14 g |
| Carbohydrate | 57 g |
| of which fiber | 34 g |
| of which sugars | 2 g |
| Magnesium | 499 mg |
| Iron | 13 mg |
| Potassium | 1,524 mg |
Specifications
| Botanical name | Theobroma cacao |
|---|---|
| Net weight | 150 g / 5.3 oz |
| Servings | About 15 × 10 g |
| Added sugar | None |
| Gluten | No gluten-containing ingredients |
| Best for | Occasional baking, first purchase |
| Origin | Peru |
Which pack size to buy
| 150 g | 200 g | 250 g | 1 kg | |
|---|---|---|---|---|
| Drinking servings | 15 | 20 | 25 | 100 |
| Brownie batches | 4–5 | 5–6 | 7–8 | 25–30 |
| Best for | Occasional use | Regular use | Daily use | Households, bakers |
| Risk of going stale | Lowest | Low | Low | Highest |
Storage
Keep it airtight, cool and dry, away from strong smells. At this size it’ll be finished long before shelf life becomes a concern.
Questions
How much cacao powder do I need for brownies?
Typically 30–40 g for a standard 8-inch (20 cm) square pan. A 150 g pack gives four or five batches.
Is 150 g of cacao a lot?
For a daily drinker, no: about two weeks. For someone who bakes a few times a year, it’s a season’s supply.
Does cacao powder expire?
It doesn’t spoil like fresh food, but it fades: the aroma flattens over 18 months or so, and it can absorb surrounding smells. Small packs solve that better than large ones for infrequent users.
What’s the best way to store an opened pack?
Transfer it into an airtight jar if the pack has no reseal, and keep it away from coffee and spices.
Can I use cacao powder in savory cooking?
Yes. A teaspoon in a chili, a mole or a beef stew adds depth without making it taste of chocolate. It’s a classic Latin American technique.
Why does cacao powder taste bitter?
Because pure cacao is bitter: the sweetness in chocolate comes from added sugar. Unsweetened cacao lets you decide how much of that you want.
How do I make hot chocolate with this?
Whisk 10 g with a splash of hot milk to a smooth paste, add the remaining 190 ml, sweeten to taste, and add a pinch of salt.