Chocolate is made from cacao beans or rather seeds from the Theobroma cacao tree. The tree, pod, and bean,seed are typically referred to as “cacao,” while the word “cocoa” is reserved for the bean after it has been fermented, dried, and roasted. Generally, raw cacao products made from fermented, dried, unroasted cacao beans are less processed and viewed as being healthier.
Cacao products are excellent sources of several minerals, including selenium, magnesium, chromium and manganese. Many consumers prefer raw cacao powder and find its taste and quality superior to standard unsweetened cocoa powder.
Dutch Cocoa Powder
Dutch-processed cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity also known as alkalized unsweetened cocoa powder. This yields a darker color and smoother tasting cocoa. Some variations to Dutch-process cocoa is also referred to as European-style, black cocoa or rouge. Because it is neutral and does 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 reddish-brown color, mild flavor, and is easy to dissolve in liquids. For best results, refer to the recommended cocoa powder specified in your recipe. Some cookies and brownies work well with Dutch cocoa powder, but tastes great as a traditional cup of hot cocoa. For an added treat, try our at-home cocoa kits.
This Dutch cocoa product is packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Based on serving size 14g: Cal 31, Cal from Fat 15, Fat 2g, Carbs 8g, Fiber 4g, Protein 3g, Sat Fat 1g, Cholesterol 0mg, Sodium 3mg
Origin: USA, 4oz packaging
Pictured: Serving suggestion (Dutch Cocoa & Butterscotch Chips)