Cocoa powder in confectionery products serves multiple purposes. It contributes to the product’s overall taste, providing a characteristic bitterness that tempers the sweetness and yields a more complex flavor profile.
Ever wondered why cocoa powder isn’t just chocolatey but also a bit tangy? It’s all about the cocoa powder pH.… Read More »Cocoa Powder pH: Can Acidity Kill Your Cake?
Why is cocoa powder brown while cacao beans are white? The transformation from pale cacao beans to the rich, earthy… Read More »Cocoa powder colour: Is Ebony Cocoa the Best?
Is dark cocoa powder good for you? Does dark chocolate improve your mood? Is dark cocoa powder healthier than regular… Read More »Dark Cocoa Powder Benefits: Does it Make You Happy?
What is the difference between alkalized and non alkalized cacao powder? Is alkalized cocoa powder good? What is better to… Read More »Alkalized vs Non Alkalized Cocoa Powder