Cocoa Powder
This is the real deal. This cocoa powder is of a dramatically higher quality than what you will find in the grocery. It's a huge difference you'll taste in brownies (or any other baking). And if you try it in hot chocolate? Wow!
Cocoa powder is the core of chocolate's flavor and is used to make a number of desserts and baked goods (or hot chocolate!)
After cocoa butter has been extracted from the bean, the crumbly solids of the remaining chocolate liquor are ground into a fine powder to result in cocoa powder.
This cocoa powder is light to medium reddish brown in color with a higher (20-22%) fat content.
What is Dutched powder?
While natural cocoa powder has an acidic pH level, "dutched" cocoa powder has gone through an alkalization process. Alkalized cocoa powder is processed with a potassium carbonate solution to neutralize the cocoa's acidity and to create a cocoa powder darker in color with a higher, more alkaline pH level.
Dutched cocoa powder is more soluble and less bitter than natural cocoa powder and should be used in products with baking powder instead of baking soda.
This dutched cocoa powder is produced in a plant that is free of the 8 major allergens: Milk, Tree Nuts, Eggs, Wheat, Fish, Peanuts, Shellfish and Soybeans.
Cocoa Powder - Organic and Dutched
Box 798
$18.00/lb
20/22 premium fat content
- Premium 20/22 fat content (vs. 10/12 grocery brands)
- Perfect for baking, smoothies, hot chocolate and more
We recommend storing in a ball jar at room temperature
"Dutched" cocoa powder is processed with a potassium carbonate solution to neutralize the cocoa's acidity and to create a cocoa powder darker in color with a higher, more alkaline pH level. Dutched cocoa powder is more soluble and less bitter than natural cocoa powder and should be used in products with baking powder instead of baking soda.
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