Cocoa Powder (Organic)

Pure, velvety dark cocoa powder. Cocoa beans are fermented, dried and roasted, the butter is pressed out, and the remaining solids are milled fine.

This cocoa is Dutch-processed (alkalised), which mellows the acidity and deepens the colour for a smooth, rounded chocolate flavour that dissolves easily in drinks. The difference from cacao is the heat: cocoa is roasted, while cacao stays raw.

How to use

• Whisk 1 to 2 teaspoons into warm milk for hot chocolate.
• Use in cakes, brownies and desserts.
• Baking tip: Dutch-process cocoa is not acidic, so use it in recipes raised with baking powder rather than baking soda.

Ingredients: 100% cocoa powder (alkalised).

Packed in a shared food space where nuts, sesame and gluten-containing ingredients may be present.