SCC472

Van Houten; Intense Deep Black Cocoa Powder

Reduced Fat; Alkalized; Cocoa 100%; Fat 11%

(Callebaut Code: DCP-10Y352-VH-760)  

With its remarkable dark colour, this cocoa powder is made from a fine selection of highly alkalised origin cocoa beans. An overwhelming cocoa taste and strong alkali notes. Perfect for making dark biscuits and cakes. Reduced fat and alkalized; 100% cocoa with 10-12% cocoa butter. 

Ideal for flavouring, colouring and decorating:

            Gelato & sorbet

            Cakes, brownies & muffins

            Cookies

            Mousses

            Macarons

            Glazings & sauces

            Baked meringue

            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.

 

£8.80 1kg bag
62 in-stock

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13hrs 16mins 45secs for delivery next working day

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