Callebaut cocoa powder - 1kg bag

Product Information

This is partially the reason for which professional chefs recommend Dutch-processed cocoa for desserts that don’t require baking (such as dusting cakes or truffles), and natural cocoa for products that require baking. Dutch-processed cocoa is recommended only for those batters which must remain moist. The Dutch process was developed in the early 19th century by a Dutch chocolate maker Coenraad Johannes van Houten. This development greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe until that time. The Dutch process results in a cocoa powder with a neutral pH (not acidic like natural cocoa). This means it cannot be used in recipes that use baking soda as the leavening agent, which relies on the acidity of the cocoa to activate it. Rather, Dutch process cocoa can be used in recipes that use baking powder for leavening. Cocoa powder and cocoa butter are the key ingredients of one of the most loved foods on the planet, chocolate, which gets its melting texture from the presence of cocoa butter.

Because of the chemical process involved in obtaining it, Dutch-processed cocoa behaves differently while cooked. As it has a neutral pH, when combined with baking soda, it will stop the batter from rising, keeping it moist and fudgy. When cooking with natural cocoa its acidic quality allows the batter to rise, resulting in airier, but drier baked goods. One of the few companies with a very strict cocoa bean selection process for making cocoa powder and chocolate, Ghirardelli controls every aspect of their chocolate manufacturing process, by processing the cocoa beans, and producing chocolate and cacao solids, like cocoa powder.Find callets, chocolate shavings, cocoa powder and flavoured sauce toppings from Callebaut when you explore our full selection at The Cake Decorating Company. Is Callebaut chocolate good quality? For example, Pastry Chef Michael Kitun from Naples Sailing and Yacht Club in Florida recommends using Dutch-processed cocoa for a flourless chocolate cake, which remains moist after baking. Nowadays, the largest cocoa producer is the Ivory Coast, followed by Ghana, and Indonesia. Obtaining cocoa powder is a long and complex process, as it requires several stages: harvesting the pods, fermenting the pulp (also known as “sweating”), fermenting and drying the beans, then roasting them. Patisserie & Dessert - Icing, Macaroon shell, Meringue, Mœlleux / Fondant, Pastry Doughs, Sauces, Sponges & Cakes

Dutch Process Cocoa or Alkalized Unsweetened Cocoa Powder has been treated with an alkali to neutralize its natural acidity. Due to this neutral nature it will not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a dark reddish-brown colour and is easy to dissolve in liquids. Ghirardelli Cocoa Powder is another well-known brand, produced by the American company Ghirardelli, currently a division of theLindt & SprüngliSwiss confectioner. There are countless brands of cocoa powder and choosing one depends on several factors, such as budget, nutritional recommendations, type of dessert, and, of course, professional chef recommendations.The Cacao tree is native to Central America and only grows close to the Equator. Mayans domesticated the Cacao tree 5,000 years ago and considered the plant a gift from the gods. To them and other pre-Columbian civilizations, cocoa was both a ritualistic drink and a currency. After Europeans discovered cocoa and chocolate, their appetite led to an increase in the number of cocoa plantations, both in Central and South America, but also in Asia. Cocoa powder, known as “food of the Gods” in the Maya civilization of Central America, is a well-known dessert ingredient and superfood. Obtained from the seeds of the Theobroma cacao tree, also known as “the chocolate tree”, cocoa powder is a solid that results from grinding the seeds after the cocoa butter is extracted.