Dutch Process
Mild Alkalised
- A gentle alkaline treatment is employed to mildly reduce acidity, preserving the nuanced complexity of natural cocoa powders.
- A31 variant offers a milder taste, making it perfect for delicate flavors such as mousses.
- A433 variant provides slightly bolder chocolate notes, enhancing its suitability for baking and beverages.
Standard Alkalised
- Employing a moderate alkaline treatment results in a deeper color, smoother texture, and a milder taste.
- A4 variant boasts intensified cocoa paired with a rich chocolatey flavor, making it excellent for decadent baked goods.
- A41, akin to A4, features elevated cocoa notes and is preferred for applications like ice creams.
- A76 is the choice when an intense color and flavor profile are desired.
High Alkalised
Ideal for achieving a dark, red-brown color with a very smooth texture and minimal acidity, serving as the strongest alkaline treatment. Especially suitable for creating Oreo-type colors.
• A7 variant: Boasts a robust chocolate flavor, making it perfect for dark chocolate desserts and frostings.
• A7D variant: Resembles A7 but with the potential for a darker hue and lower acidity.
• A732 variant: Characteristics may vary based on the manufacturer.
Special Alkalised
• Employing distinctive processing methods to achieve distinct flavor profiles and functionalities.
• For G2 & G3: Refer to the manufacturer's specifications for detailed information. Note: Taste profiles and applications may vary across manufacturers and brands.
• High Fat Dutch Process Cocoa Powder (20%-22% fat) - A3H variant: Offers a richer chocolate flavor and smoother texture attributed to its higher fat content.
• Recommended uses: Ideal for premium baking, chocolate crafting, and creating indulgent hot chocolate experiences.
Alkalised Cocoa Mass
• Alkalized cocoa mass for a milder taste and darker color.
• Delivers an intense chocolate flavor and aroma.
• Ideal for chocolate making, glazes, truffles, and baking (when melted for a rich flavor).