Top positive review
5.0 out of 5 starsCocoa 101
Reviewed in the United States on February 28, 2018
If you’re looking for a rich but smooth flavoring without the (1) bitterness, off-taste, and poor dispersion qualities associated with baking cocoa, and (2) sugar, emulsifiers, and other additives of hot chocolate mixes—you will likely love this product.
If you have tried making hot cocoa, hot chocolate, mocha, or other recipe and been disappointed by the bitterness, taste, and/or difficulty mixing in liquids, then you were probably using unprocessed or “non-alkalized” cocoa, which is naturally acidic (low pH). It’s typically used in baking recipes that also include baking soda or baking powder (baking soda plus other ingredients). Baking soda is a base (high pH), so the acid/base reaction during baking creates carbon dioxide bubbles that provide the expansion and lift of the baked goods. The reaction also neutralizes the original bitterness and off-taste qualities of the cocoa.
Alkalization or “Dutch Processing” (like this product) at the plant raises the pH of cocoa, which removes the bitter and fruity undertones, improves its dispersion in liquids, and gives it a darker color. It is preferable for making hot drinks, sprinkling on baked goods, making ice cream, etc. It can also be added in baked goods, just not in place of unprocessed cocoa in a recipe that calls for it as a rising agent. Alkalization does reduce, but does not eliminate the flavanoid (antioxidant) content, if this is important to you. Nib alkalization (this product) results in better flavor vs. powder alkalization found in other products/brands, but makes it a bit more expensive. According to the label, the final product is 100% cocoa (no byproducts). On my order, the use-by date on the can was about 2 full years from the purchase date.
I primarily use this product to flavor coffee, sweetened with aspartame or sucralose. While it is somewhat more expensive than some other alkalized cocoas, a little bit goes a long way, while providing superior flavor and improved dispersion, largely due to the nib alkalization process and increased cocoa butter content.
