Callebaut cocoa powder - 1kg bag

£9.9
FREE Shipping

Callebaut cocoa powder - 1kg bag

Callebaut cocoa powder - 1kg bag

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

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Description

Find callets, chocolate shavings, cocoa powder and flavoured sauce toppings from Callebaut when you explore our full selection at The Cake Decorating Company. Is Callebaut chocolate good quality? 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. One of the few companies with a very strict cocoa bean selection process for making cocoa powder and chocolate, Ghirardelli controls every aspect of their chocolate manufacturing process, by processing the cocoa beans, and producing chocolate and cacao solids, like cocoa powder.

There are countless brands of cocoa powder and choosing one depends on several factors, such as budget, nutritional recommendations, type of dessert, and, of course, professional chef recommendations.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 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. Cocoa powder, known as “food of the Gods” in the Maya civilization of Central America, is a well-known dessert ingredient and superfood. Obtained from the seeds of the Theobroma cacao tree, also known as “the chocolate tree”, cocoa powder is a solid that results from grinding the seeds after the cocoa butter is extracted.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.

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.

Cocoa Butter

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. 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.



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