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|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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