Dutch-process cocoa powder referes to cocoa powder that has been alkalised (i.e. its natural acidity has been neutrilised). Because it is neutral, it does not react with baking soda and is often paired in recipes with baking powder. It is darker in colour, has a mellow smooth chocoloate flavour, and dissolves easily into liquids. Perfect for your favourtie chocolaholic baking, desserts and beverages, but it can also be used as a subtle coating on chocolate truffles or a light chocolate booster for quick breads and muffins.
Note: Due to it's neutrilised acidity this cocoa powder may not be suitable in recipes that require a reaction with baking soda. In this case, our Organic Raw Cacao Powder may be a more suitable option.
Allergens: No known allergens.
Storage:Store in a cool, dry place away from direct sunlight.