Dutching involves adding potassium carbonate to neutralize cocoa's natural acidity and improve its blending properties. It gives the cocoa a darker hue, and a more mellow, woodsy flavour profile.
500g
Ingredients: Cocoa, potassium carbonate.
Dutching involves adding potassium carbonate to neutralize cocoa's natural acidity and improve its blending properties. It gives the cocoa a darker hue, and a more mellow, woodsy flavour profile.
500g
Ingredients: Cocoa, potassium carbonate.