£7.38 (No Tax)
Made from the famed red Cameroon fine flavour beans, this cocoa has a powerful chocolatey taste with strong bitter notes and smokey hints. Deep dark red colour. 100% cocoa with 20-22% 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 ould 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.
Alkalized cocoa powder; Cocoa 100%; Fat 21%
(Product Code: SCC473 | Callebaut Code: DCP-20R118-VH-760)