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 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 in any recipe that calls for dutch-processed cocoa. You can also substitute dutch-processed cocoa for natural cocoa in any sauce or ice cream, but not in baking.
|Ingredients||Cocoa (processed with alkali).|
|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|
|Cuisine||American, Latin American, Mexican|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
What Everyone is Saying