Cocoa (Double Dutch/Powder)

Dark, velvety and unapologetically rich. Use for baking and in decadent hot chocolates.

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$21.00

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  • Use in place of regular cocoa in cakes, brownies and cookies.
  • Brilliant used in ice cream bases, to dust tiramisu, added to chocolate icing or mousse and anywhere high quality cocoa is called for.
  • Note that its neutral pH means it won't react with baking soda the way natural cocoa does, so it is best paired with baking powder in recipes that require a rise.

Double Dutch Cocoa is milder in flavour compared to ordinary cocoa and is ideal for hot chocolate, baking and ice cream. Its dark colour, smooth flavour and low fat content make it a perfect substitute for regular chocolate in cooking. With a neutral pH level, it does not react adversely with baking soda.

Cocoa powder.

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Gewürzhaus - Cocoa (Double Dutch/Powder) LG Jar Open

$21.00

$21.00

FAQs

Regular cocoa is acidic and has a sharper, more astringent flavour. Double Dutch cocoa is alkalized ("Dutch-processed"), which neutralizes its pH and gives it a smoother, deeper, less bitter flavour and darker colour.

Yes. Substitute the spice with half of the cocoa in any chocolate recipe. Ratios may vary depending on quantity of cocoa required. Note that it won't react with baking soda the same way natural cocoa does, so it's best to stick with regular cocoa if your recipe requires a rise.

No. It's pure cocoa. You will need to add your own sugar to taste.

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Milled in Melbourne