Van Houten; Round Dark Brown Cocoa Powder

(Callebaut Code: DCP-01R102-VH-61V)  

Highly defatted, with less than 1% cocoa butter, this product has a full, intense chocolate flavour with a very light mouthfeel, pleasant bitter notes and subtle acidic hints. Adds a rich chocolate flavour with minimum calories.

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.