OVERVIEW:
Cocoa powder is the core of a chocolate's flavor. It is the dry solid remains of fermented, dried, and roasted cacao beans. Natural cocoa is the most commonly available variety of cocoa and typically has a pH between 5 and 6. That acidity bears out in natural cocoa's flavor, which gives the cocoa a sharp, almost citrus fruit finish. If a cake or cookie recipe only calls for baking soda, it likely uses acidic natural cocoa.
Natural cocoa is packed with powerful nutrients, antioxidants, and is an excellent source of fiber and iron. It is also one of the highest plant-based sources of magnesium and has more calcium per serving than cow’s milk. Cocoa is a great source of four scientifically proven bliss chemicals (serotonin, tryptophan, tyrosine and phenylethylamine) associated with feelings of wellbeing.
LATIN:
Theobroma cacao
ORIGIN:
Peru
CULTIVATION:
Organic
PARTS USED:
Bean / Cut & Sifted
WHAT'S COOKING:
Breakfast Brownies
Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce
Chocolate Cannoli Cake
Chocolate Mousse
Peppermint Crunch Bundt Cake
