Cocoa

Product Details:

Natural cocoa is just that– natural powder from roasted cocoa beans. It's acidic and bitter, with a very strong and concentrated chocolate flavor. Natural cocoa powder (ACID) is often used in recipes calling for baking soda (BASE) because the two react with each other to allow your baked good to rise Cocoa solids are all solid constituents of cocoa beans, including cocoa butter, a group of lipids that remain solid at room temperature. Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections. Cocoa solids comprise both Cocoa liquor and cocoa mass

Product Details:

Chocolate liquor is pure cocoa mass in solid or semi-solid form. Like the cocoa beans from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins

Product Details:

 Dutch Processed  Alkalised Cocoa Powder cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. There are also heavily Dutched "black" cocoa powders that bring the cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you'll find in Oreo cookies Since Dutch process cocoa isn't acidic, it doesn't react with alkaline leaveners like baking soda to produce carbon dioxide. That's why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.

Additional Information:

• Delivery Time: one week
• Packaging Details: As per customer