| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Cocoa Powder Derived from the essence of roasted cocoa bean particles, our cocoa powder emerges when cocoa butter is skillfully extracted, leaving behind the flavorful slabs. While not all cocoa butter is removed, these particles are elegantly enveloped in a delicate layer of cocoa butter, resulting in a cocoa powder with a fat content ranging from 8% to 26%. This makes cocoa powder the true flavor powerhouse of chocolate, distinctively concentrated and bursting with the essence of cocoa.
Our cocoa powder offers unparalleled versatility in both culinary and chocolate-making endeavors, boasting a natural pH of around 5 (McGee, 2004; Wolfe and Shazzie, 2005). In certain regions like Europe and the United States, cocoa beans undergo a meticulous treatment with an alkaline substance such as potassium carbonate, a process famously known as "dutching," pioneered by the Dutch chocolatier Conrad van Houten. This transformation elevates the cocoa's pH to a range of 7 to 8, enhancing the flavor profile by diminishing astringent and bitter phenolics, while introducing roasted, caramel-like notes.
The result is a refined cocoa powder that delights the palate with its reduced bitterness and astringency, offering a more subdued, yet richer flavor and a deeper hue than traditional cocoa powder. "Dutched" cocoa presents itself in an array of shades, from gentle light brown to a profound near-black, each with its own unique, subtle flavor nuances.
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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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