£12.65 (No Tax)
Highly defatted, with less than 1% cocoa butter, this product has a full, intense chocolate flavour with a very light mouthfeel, pleasant bitter notes and subtle acidic hints. This pure cocoa powder adds a rich chocolate flavour with minimum calories. Ideal for flavouring, colouring and decorating gelato, sorbet, cakes, brownies and muffins, cookies, mousses, macarons, glazings and sauces, baked meringues, hot drinks, sponge cake and more!
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 Houten’ 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 1%
(Product Code: SCC471 | Callebaut Code: DCP-01R102-VH-61V)
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