Dark Cocoa Powder, Dutch Processed
An ebony powder for your baking needs. When you need a cocoa powder that makes for cakes the color of pitch our dark cocoa powder is up to the task and will deliver a deep chocolate favor.
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).|
|Basic Preparation||Ready to use as is, no preparation required.|
|Recommended Applications||Commonly used in desserts or anything sweet, dark Dutch 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|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 years|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|