Callebaut cocoa powder by Callebaut

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.

Alkalised (Dutched) cocoa powder, without any off taste, with a medium brown colour.
Buy bulk Callebaut chocolates at wholesale prices with no account required, no minimum order and fast, next day delivery within the UK. International delivery also available.
Remember to register to receive loyalty points on your orders in checkout, if you haven't done so already. If you are a regular customer or business ordering Callebaut in volume you can redeem these loyalty points and achieve considerable savings on all your subsequent orders.

Dietary Information

Cocoa content: 100%

View all Callebaut chocolates

100% cocoa powder (Alkalised / Dutched so without off taste)

Certified Kosher

May contain traces of nuts, dairy and gluten.

Posted Thu 9 Jan 2014 11.08am by Charlotte

The user rated this product 5 out of 5

Absolute perfection!

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.

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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