OVERVIEW:
Cocoa powder is the core of a chocolate's flavor. It is the dry solid remains of fermented, dried, and roasted cacao beans. Dutch process cocoa powder is washed with a potassium carbonate solution that neutralizes cocoa's acidity to a pH of 7 which gives the powder a noticeably darker hue. It has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. Recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.
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:
Italy
CULTIVATION:
Organic
PARTS USED:
Beans
WHAT'S COOKING:
Chocolate Ganache with Black Sesame and Miso
Chocolate Olive Oil Cake
Chocolate - Port Wine Truffles
Swiss Roll Cake
Cocoa Powered Dutch-Processed (Unsweetened)
Specific: Cacao bean contains caffeine.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
