£9.49 (No Tax)
Out of stock
With its remarkable dark colour, this pure cocoa powder is made from a fine selection of highly alkalised origin cocoa beans. An overwhelming cocoa taste and strong alkali notes. Perfect for making dark biscuits and cakes. Reduced fat and alkalized cocoa powder; 100% cocoa with 10-12% cocoa butter. The best cocoa powder for flavouring, colouring and decorating gelato, sorbet, mousses, cookies, glazings & sauces, sponge cakes, hot drinks, muffins and brownies.
In 1828, Van Houten, a Dutch chemist, invented a method to press cocoa. He separated the cocoa butter by pressing it with alkali, making the matter soften up enough to produce cocoa powder. Unlike the current chocolate of that time, this dutching process made chocolate highly digestible, which would attract new consumers and open up a whole new market for chocolate. The Van Houtens’ vision of making the rich taste of cocoa accessible to everyone, and the patent they claimed for the vertical cocoa press meant no less than a revolution – the very beginning of chocolate mass production.
Reduced Fat; Alkalized Cocoa Powder; Cocoa 100%; Fat 11%
(Product Code: SCC472 | Callebaut Code: DCP-10Y352-VH-760)