Dutched Cocoa Powder (250g)

Description

In 1828, modern chocolate making began when the Dutch chemist Coenraad Van Houten patented his method for removing most of the cocoa butter from processed cacao. Using a hydraulic press, he reduced the amount of cocoa butter from 53% to 27%, leaving a cake that could be pulverized into a powder. To improve the powder’s ability to mix with liquid, Van Houten treated it with alkaline salts – a process which came to be known as “Dutching”. 

“Dutching” creates a smoother, more soluble cocoa with a rich colour and mild taste. It is the perfect cocoa for baking cakes and desserts and, of course, smooth and creamy hot chocolate!

Today, Van Houten remains a symbol of quality and tradition for chocolate lovers worldwide. 

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