£6.62 (No Tax)
100% pure cocoa powderwith medium-intense chocolate taste and subtle acidic notes.100% cocoa with 10-12% cocoa butter. Ideal 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.
Fat Reduced; Cocoa 100%; Fat 11%
(Product Code: SCC475 | Callebaut Code: NCP-10C101VHE0-760)
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