| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Cocoa powder is meticulously crafted from the remnants of roasted cocoa bean particles left behind when the luxurious cocoa butter is carefully extracted. As this precise pressing process retains a velvety layer of cocoa butter on the particles, the fat content varies elegantly from 8% to 26%. These rich cocoa particles are the true essence of chocolate's distinctive flavor, surpassing even the allure of cocoa butter itself. Consequently, cocoa powder represents the most pure and concentrated form of chocolate flavor available.
This exceptional cocoa powder is a versatile gem in both culinary creations and artisanal chocolate crafting. With a natural pH level of around 5 (as noted by McGee, 2004; Wolfe and Shazzie, 2005), it has the unique ability to adapt to various recipes. In regions such as Europe and the United States, a special treatment known as "dutching" is sometimes applied. Innovated by the illustrious Dutch chocolatier, Conrad van Houten, this process involves treating cocoa beans with an alkaline substance like potassium carbonate either before or after roasting. This sophisticated procedure elevates the cocoa's pH to a smoother scale of 7 to 8, resulting in a reduction of the astringent and bitter phenolics, while enhancing the roasted, caramel-like nuances.
The outcome is a cocoa powder characterized by a milder, less bitter and astringent profile, offering a more refined flavor and a richer, darker hue than traditional cocoa powder. This "dutched" variety graces the spectrum from a delicate light brown to a deep, near-black shade, each with its own subtle, yet captivating flavor profile.
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Product Name
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Cocoa powder
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Appearance
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Brownish red powder
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Specification
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99%
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Grade
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Food grade
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Storage
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Keep in a cool, dry, dark location in a tightly sealed container or cylinde
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