‘Dutched’ cocoa is used in premium Swiss and Belgian chocolates. It is alkalized with calcium carbonate (less than 1% by weight) to reduce the natural bitterness.
It’s noticeably darker for a smoother, more mellow flavour.
Whisk 2 Tbsp of cocoa per cup of hot milk of choice, heat to just below boiling, and sweeten to taste. Blend with ice for a refreshing milkshake. Perfect for baking and desserts.
Organic Cocoa (alkalized)