The two major characteristics when distinguishing different types of cocoa powder are the amount of fat remaining (the cocoa butter content), and the level (or absence) of alkalization involved in the dutching process.
In order to get the most out of these cocoa ingredients and understand their potential, it is important to understand how these components work. We have put together this short knowledge page to help pastry chefs and food professionals navigate these variations and explore the world of cocoa powder.
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