Dutch-processing is a means of neutralizing acidity in cocoa by washing it in a potassium solution. The result is a mellower flavor, but also a much darker cocoa powder. In fact, this is a black cocoa, meaning we’ve done more dutching than a sidewalk jump rope crew. The flavor is extra intense and quite dark, so it can be paired with a lighter natural cocoa powder to get the perfect balance of flavor and color. Use our dark cocoa powder in baking in conjunction with baking powder as it has a higher level of acidity to activate the release of flavor and rise.
Feel free to use this Dutch cocoa powder in any recipe that calls for dutch-processed cocoa. You can also substitute Dutch cocoa powder for natural cocoa in any sauce or ice cream, but not in baking.
Ingredients | Cocoa (processed with alkali). |
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Basic Preparation | Ready to use as is, no preparation required. |
Recommended Applications | Commonly used in desserts or anything sweet, Cocoa Powder can be found added to cookies, brownies, cakes, or doughnuts. A primary ingredient in chocolate candy bars, chocolate frosting, fudge, and hot cocoa, this Dark Cocoa Powder is a versatile spice. Used for hot and cold desserts and beverages, this product may also be added to spicy chili, sauces, or stews which is a traditional practice in Latin America. |
Taste & Aroma | Bittersweet |
Product Style | Powder |
Cuisine | American, Latin American, Mexican |
Qualities | All Natural, Gluten-Free, Kosher Parve, Non-GMO |
Handling / Storage | Store in a cool, dry place. |
Shelf Life | 2 years |
Country of Origin | United States |
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