From a child's birthday cake to an Aztec emperor's goblet of cocoa, who could deny themselves chocolate? Cocoa has come a long way since its wild origins in the jungles of Mesoamerica. It has become a staple ingredient throughout global cuisine, enhancing dishes both sweet and savory, and captivating appetites across all cultures. Check our Cocoa Spotlight for more chocolatey inspiration.
These fermented, roasted cacao beans taste of unsweetened dark chocolate. The nibs are rich, slightly bitter, and delicious. Sprinkle them on cakes and ice cream. Cocoa nibs make a great substitute for nuts in baked treats.
Natural Cocoa Powder
This natural cocoa powder is lighter in color and more bitter than others, perfect for most sweet recipes. Its level of acidity is essential for activating baking soda and leavening cocoa-based baked goods.
Dutched Cocoa Powder
This cocoa has undergone alkalization, making it smoother and less bitter. Its deep brown color lends food a richer look, which is one reason why it is so often used in confectionary chocolate, ice creams, and hot beverages.
Hot Cocoa Mix
Made from a blend of two butter-rich cocoas, our hot cocoa mix rivals any hot chocolates you'll find in Switzerland or France. Add some cinnamon and a dash of ancho chile powder for an emboldened version of hot chocolate.
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