África Occidental Alcalinizado Alkalinized Cocoa Powder 10/12%
African cacao powder alkalinised, and with a fat content between 10 and 12%, is characterised by a mild, bitter-tasting flavour and a dark brown colour resulting from the alkalinisation process. This is a local variety of Forastero, typical of most West African cocoa.
Product Details
| Cacao Species | Forastero |
|---|---|
| Brand | |
| Flavour | Semi-sweet |
| Composition | Cocoa powder 10/12%, acidity regulator (potassium carbonate 7%) |
| Allergens | This cocoa contains no allergens. |
Nutritional data
Per 100 g| Nutritional value | 352 kcal |
|---|---|
| Protein | 2.7 g |
| Carbohydrates | 21 g |
| Sugar | 0.6 g |
| Fat | 11 g |
Alkalized cocoa powder, often called Dutch cocoa (or “Dutched cocoa” in English), is a type of cocoa powder that has undergone an alkalization process. This process involves treating cocoa beans with an alkaline solution, which affects several important aspects of the product:
Colour: Alkalization can affect the darker colour of cocoa powder, resulting in a darker and more intense finish in confectionery products.
Flavour: The process reduces the bitterness and acidity naturally present in cocoa, leading to a smoother and softer taste.
Solubility: alkalized cocoa usually dissolves better in liquids compared to natural cocoa powder.
Chemical properties: Alkalization affects the pH of cocoa powder, making it more alkaline. This can affect interactions with other ingredients, especially in baking. For example, baked goods that use alkalized cocoa may need to modify the amount or type of raising agent used.
Alkalized cocoa powder is often used in the confectionery industry, in chocolate production, desserts, ice cream and many other products. If a baking or dessert recipe calls for alkalized cocoa, it is advisable to use this particular type of cocoa, as substituting natural cacao can affect the end result in terms of both taste and texture.