(Callebaut Code: DCP-22W117VHE0-760)  

Full-Bodied Warm Brown – Slightly alkali cocoa with an intense chocolatey taste and pleasant mouthfeel. Notes of sweet caramel and cocoa dominate, with hints of nuts. Will colour your recipes with a deep and dark warm brown hue. 100% cocoa with 22-24% cocoa butter.

Ideal for flavouring, colouring and decorating:

           Gelato & sorbet

            Cakes, brownies & muffins

            Cookies

            Mousses

            Macarons

            Glazings & sauces

            Hot drinks

            Sponge cake

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. All Van Houten is UTZ certified and are made with 100% sustainable cocoa.