A vibrant and versatile, high fat, dutched (alkalized) cocoa powder for distinctively colorful creations. This cocoa powder boasts a chocolate and caramel flavor, and a creamy and buttery texture, making it ideal for cakes and breads, sauces, ice cream, desserts, confectionery, and drinks. Notes: Chocolate, caramel, creamy, butter. Dutch process, pH 7.6-8.0
View the Extrinsic & Intrinsic powder appearances. Extrinsic: The color of dry cocoa particles, including fat. i.e., the ‘dry’ color of the cocoa ingredient. Intrinsic: The color of the cocoa particles in a solution i.e., the ‘wet’ color of cocoa in application.
20-Kilo Case consists of 20x 1-Kilo Bags