This magnificent rich dark Dutch cocoa powder is ideal for most application that requires chocolate. In this easy to use sample size it makes trial production runs easy and affordable. The Dutch process results in a cocoa powder with a neutral pH (not acidic like natural cocoa). This means it cannot be used in recipes that use baking soda as the leavening agent, which relies on the acidity of the cocoa to activate it. Rather, Dutch process cocoa can be used in recipes that use baking powder for leavening.
Why is it called the dutch process?
The Dutch process was developed in the early 19th century by a Dutch chocolate maker Coenraad Johannes van Houten. This development greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe until that time.
What does the Dutch or alkalise process do?
Dutch Process Cocoa or Alkalized Unsweetened Cocoa Powder has been treated with an alkali to neutralize its natural acidity. Due to this neutral nature it will not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a dark reddish-brown colour and is easy to dissolve in liquids.
In short the Dutch process has the following effects on the product:
1. Lowers the acidity levels
2. Increases solubility of the product
3. Enhances the overall color
4. Presents a smoother flavor
This product is suitable for vegans as it contains no animal products. Beware a lot of the other cocoa mixes in the supermarket contain milk products.
This product is also know as:
Cacao en poudre
Cacao en polvo
What Callebaut has to say regarding this product - A great base for flavouring, colouring and texturing
Callebaut®'s cocoa powder is 100% pure cocoa, pressed from the same great blend as the one we use to craft our Finest Belgian Chocolate. It has a warm, red-brown colour and a very pleasant solid chocolaty taste that mainly comes from the West African bean blend that forms its base. It's spiced up with flavour beans from other African regions, Latin America and Asia.
This cocoa powder also has a very fine texture and can easily be mixed into doughs and liquids – which is great for flavouring and colouring your sponges, biscuits, ice creams, desserts, drinks and so much more. Its lovely taste and colour make this your must-have cocoa powder for decorating and finishing your desserts as well.
|Country of Origin||Belgium|
|Shipping Weight (Cubic Weight)||0.1285kg|
|Unit Of Measure||ea|
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