Cocoa Powder – Black

Description

• • Fudgy Brownies & Chewy Cookies: It creates a dark, fudgy appearance and a dense texture. It also pairs perfectly with chocolate chips to give a double-chocolate effect.
  • Chocolate Cakes & Cupcakes: It yields a dramatic, dark crumb and pairs excellently with coffee or espresso powder, which deepens the chocolate profile.
  • Frostings, Ganache, & Glazes: Because it isn’t grainy and dissolves easily, it creates a perfectly smooth, dark buttercream or glossy mirror glaze.
  • Hot Chocolate & Ice Cream: The lack of acidity means it blends beautifully with dairy or plant milks without curdling or leaving a sharp, sour aftertaste.

• • Use with Baking Powder: Dark brown Black (Dutch) cocoa has had its natural acidity neutralized. Therefore, it cannot activate baking soda on its own.
  • When to use Baking Soda instead: Only use baking soda with dark cocoa if the recipe includes another strong acid, such as buttermilk, sour cream, yogurt, or vinegar.

• Colour: Dark brown Black
• Flavour: Mild, smooth taste, slightly bitter and dry – Best used for Oreos
• Fat Content: Low Fat Content
• pH Range: 8.3pH
• Ingredients: Cocoa beans, Potassium Carbonate (E501(i))
• Certification: Halaal

A versatile pantry essential for both professional and home bakers looking to add deep cocoa flavour and rich colour to their creations.