Van Houten Warm Brown Cocoa Powder
Full-bodied with an intensely chocolate taste and pleasant mouthfeel. Notes of sweet caramel and cocoa dominate, with hints of nuts.
Ideal for flavouring, colouring and decorating:
- Gelato & sorbet
- Glazings & sauces
- Sponge cake
- Hot drinks
- Cakes, brownies & muffins
Will colour your recipes with a deep and dark warm brown hue.
In 1828, Van Houten, a Dutch chemist, invented a method to press cocoa. He separated the cocoa butter by pressing it with alkali, making the matter soften up enough to produce cocoa powder. Unlike the current chocolate of that time, this dutching process made chocolate highly digestible, which would attract new consumers and open up a whole new market for chocolate. The Van Houtens’ vision of making the rich taste of cocoa accessible to everyone, and the patent they claimed for the vertical cocoa press meant no less than a revolution – the very beginning of chocolate mass production.