Alkalized (Dutched) Cocoa Powder – RETAIL

• Alkalized cocoa powder has less acidity and darkens the color of the cocoa powder.
• Alkalizing cocoa powder can reduce the sour taste and increase the flavor.
• This powder is also known as “Dutched” cocoa powder. It has improved solubility, dissolves better.
• This powder contains approximately 12% fat.
• Good for baking and making chocolates.

Alkalized cocoa powder, a key ingredient for many culinary creations, offers a delicious contrast to its non-alkalized cacao powder counterpart. Cocao powder, derived from untreated cacao solids, is known for its lighter color and slightly acidic pH (between 5 and 6). It retains the characteristic bitterness associated with cacao, making it an acquired taste.

In contrast, alkalized cocoa undergoes a transformative process where an alkali solution is applied to the cacao beans, nibs, or powder. This treatment not only darkens the color but also elevates the pH level to a neutral 7. The result is a cocoa powder with reduced acidity and bitterness, offering a milder, more balanced cocoa flavor.