Cocoa - Dutched

Dutched cocoa takes its name from Holland, the country of its origin. The Dutching process provides alkalization to reduce the cocoas natural acidity and bitterness. This results in a deeper brown color and a smoother, mellower flavor that is better suited for hot cocoas, coffees, or other warm beverages.



Spice Fun Fact: The ʺDutchʺ process was invented in the early 1800s by a Dutchman and involves alkalizing the cocoa, thus reducing some of the sourness and bitterness of cocoa powder.

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Origins

origin

USA
Recipes
  • Berries & Cream Lamingtons

  • Chocolate Beer Cake

  • Mini Red Velvet Fudge Trifles

  • Peppermint Patty Latte

  • Spiced Cocoa Cabernet

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Nutrition and Allergens

Nutrition and Allergens

*Please note that servings per container may vary based on the size purchased. For additional information please contact nutritioninfo@spiceandtea.com.