Net weight: 1000g
£7.95 Zero VAT
List price: £10.99
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Net weight: 5000g
£38.45 Zero VAT
List price: £51.03
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High quality, bulk cocoa powder at wholesale prices from Callebaut of Belgium. This cocoa powder is created for wide use in baking, decoration and all types of desserts, including hot chocolate.
100% cocoa powder (Alkalised / Dutched so without off taste)
May contain traces of nuts, dairy and gluten.
Nutrition per Serving Size 40g
Calories from fat 80
Total fat 9g - 14% Daily value
of which saturated 6g - 29% Daily value
of which Trans fat 0g - 0% Daily value
Cholesterol 0mg - 0% Daily value
Sodium 5mg - 0% Daily value
Total carbohydrate 20g - 7% Daily value
of which Dietary fibre 10g - 41% Daily value
of which Sugars 1g, sugar alcohol 0g
Protein 8g - 15% Daily value
Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 90%
Percent Daily values are based on a 2,000 calorie diet.
Posted Thu 9 Jan 2014 11.08am by Jo
Consistently good quality and price on my previous orders and I have no hesitation in recommending the Callebaut 100% cocoa powder to my family and friends. Delivery is always prompt, within the time frame specified and well packaged.
Posted Fri 21 Nov 2014 2.02pm by Nicky
Excellent cocoa powder from Callebaut, very keenly priced by Chocolate Trading Co. I use it for dusting home made truffles - a non stop job as Christmas approaches - and making delicious hot chocolate drinks as the nights grow darker.Their customer services team were very helpful in explaining Dutched cocoa powder to me over the phone, before I placed my order online along with some Christmas chocolates for gifts. My whole order arrived 2 days earlier than expected and was expertly packed.
Posted Wed 4 Mar 2015 11.18am by PRIYA
The best cocoa powder!! Suitable for diabetics making it perfect for everyone. I use it for everything, baking, chocolate, drinking, dusting, etc. It is a staple in my pantry :)
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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.
Why is it called the dutch process?
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.
What does the Dutch or alkalise process do?
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.
In short the Dutch process has the following effects on the product:
1. Lowers the acidity levels
2. Increases solubility of the product
3. Enhances the overall color
4. Presents a smoother flavor
Gastronomie range cocoa powderFrom £7.95
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