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Q: The serving size on the label says 33g. but the fat, carbs, and protein only add to 8g... what gives?? how can be "velvety" if the fat content is 1g?

"Black Velvet" is the product name we came up with for our cacao powder mainly due to its color and even its texture when used in baking (it looks smooth and velvety and may lend a softness to the finished product, depending on the recipe). And it's the key ingredient for making our Black Velvet Cake! The "Velvet" has nothing to do with the fat content or other macronutrients of the cacao powder. It's 10-12% fat. It's a certified organic, top 8 allergen free, high quality, full bodied powder with an intense flavor – ideal for "Oreo"-type cookies and other super dark desserts and baked goods. Yet it's not overly alkalized so it's not too overpowering to where you can only use it sparingly. It produces color while maintaining great flavor. In fact, our Black Velvet Cake recipe uses 1 whole cup and creates an absolutely delicious result. Hope this helps!

Q: Is this used to make cold or hot milk chocolate?

Yes, you can use it to make cold or hot milk chocolate! Here is one recipe you can try: 2 cups milk, 1 to 1.5 tablespoons of our black cacao, 3 tablespoons sugar, 1 teaspoon vanilla extract (optional). Heat on medium, while whisking occasionally, until steaming and just about to simmer. It won't look black in a milk chocolate drink, but it'll create a unique full-bodied "oreo"-like flavored milk chocolate. You can of course adjust the amount of cacao to your taste once you get the hang of using it in recipes and based on your preference. Also note, while you may like how it tastes using only our cacao powder, since it has a deep and intense chocolate flavor, some people like to use it along with another cacao powder that is less alkalized or non-alkalized (non-dutched) or along with some melted chocolate. In that case, you'll end up with a well-rounded cacao flavor profile, and our cacao will lend an extra layer of its deep chocolatey "oreo"-like flavor. If making cold milk chocolate, be sure to blend it into the milk using a blender; or make as a hot chocolate and cool it down to a cold milk chocolate (because this is a cacao powder and isn't an "instant" milk chocolate drink mix that is designed to dissolve as is when stirred into cold milk). Hope this helps, and enjoy!

Q: Dd you use this in place of regular cocoa in a recipe or did you mix it with other cocoa?

I have used it with regular cocoa and half black cocoa and half regular. The black cocoa adds a nice rich flavor that you find in oreos. I use it when I want a deeper chocolate flavor.