Callebaut cocoa powder - 1kg bag

£9.9
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Callebaut cocoa powder - 1kg bag

Callebaut cocoa powder - 1kg bag

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

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. This is partially the reason for which professional chefs recommend Dutch-processed cocoa for desserts that don’t require baking (such as dusting cakes or truffles), and natural cocoa for products that require baking. Dutch-processed cocoa is recommended only for those batters which must remain moist. Cocoa powder and cocoa butter are the key ingredients of one of the most loved foods on the planet, chocolate, which gets its melting texture from the presence of cocoa butter. The Cacao tree is native to Central America and only grows close to the Equator. Mayans domesticated the Cacao tree 5,000 years ago and considered the plant a gift from the gods. To them and other pre-Columbian civilizations, cocoa was both a ritualistic drink and a currency. After Europeans discovered cocoa and chocolate, their appetite led to an increase in the number of cocoa plantations, both in Central and South America, but also in Asia.

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. Callebaut is a world-renowned leader in innovative chocolate products and provides luxury chocolate made from 100% cocoa butter and Bourbon vanilla, perfect for tempering, enrobing, dipping or moulding. Available in various flavours, including milk, dark, white and ruby Belgian chocolate, Callebaut is the perfect choice for creating chocolate figurines, melting to create smooth ganache and much more. What is special about Callebaut chocolate? For example, Pastry Chef Michael Kitun from Naples Sailing and Yacht Club in Florida recommends using Dutch-processed cocoa for a flourless chocolate cake, which remains moist after baking. The Majestic Premium Cocoa Powder has a high cocoa butter content (20-22%) which gives it a very silky texture, as it is obtained from alkalized nib cocoa. The producer recommends using it for baking and beverage applications.Users describe it as being the creamiest of all Ghirardelli powder cocoa types, very well suited for decadent chocolate desserts. Ghirardelli chocolate is recommended by Chef Rakhee Vaswani for a Ghirardelli Chocolate and Oregon hazelnut brownies recipe, as it has an intense flavor and rich taste. Valrhona is one of the most renowned chocolate producers in the world. The French company was established in 1922 by Pastry Chef Albéric Guironnet, who wanted to produce the best artisan chocolate, balancing flavors and texture. Today, Valrhona is the brand of chocolate and cocoa powder used by many pastry chefs and chocolatiers. 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. Ghirardelli Cocoa Powder is another well-known brand, produced by the American company Ghirardelli, currently a division of theLindt & SprüngliSwiss confectioner.

Nowadays, the largest cocoa producer is the Ivory Coast, followed by Ghana, and Indonesia. Obtaining cocoa powder is a long and complex process, as it requires several stages: harvesting the pods, fermenting the pulp (also known as “sweating”), fermenting and drying the beans, then roasting them. Because of the chemical process involved in obtaining it, Dutch-processed cocoa behaves differently while cooked. As it has a neutral pH, when combined with baking soda, it will stop the batter from rising, keeping it moist and fudgy. When cooking with natural cocoa its acidic quality allows the batter to rise, resulting in airier, but drier baked goods.

Couverture Chocolate & Chocolate Baking Blocks

Callebaut's chocolate callets are shaped so they can be melted and tempered easily. Each callet has a large surface area allowing it to melt evenly and consistently. Callebaut's callets are also great when used as chocolate chips for baking! A very distinct stage in the processing of the cocoa beans is treating the beans with alkali, which results in Dutch-processed cocoa powder. This is less acidic, darker, and has a milder flavor compared to natural cocoa, which is acidic, has a lighter color, and a stronger flavor.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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