![]() ![]() This has the effect of reducing the levels of astringent, bitter phenolics, and the roasted, caramel-like molecules (pyrazines, thiazoles, pyrones, and furaneol). The process effectively raises the cocoa's pH to between 7 and 8. This treatment is sometimes called “dutching” after its inventor-Conrad van Houten-the Dutch chocolatier. Sometimes (especially in Europe and the United States), cocoa beans are treated, either before or after roasting, with an alkaline substance like potassium carbonate after which they are ground into cocoa powder. It is also very versatile in both cooking and chocolate making, it also has a pH of around 5 ( McGee, 2004 Wolfe and Shazzie, 2005). As a result, cocoa powder is the most concentrated version of chocolate there is. ![]() These solid particles (the cocoa powder) are the basis of chocolate's flavor (and not as one might imagine-the cocoa butter). As the pressing does not remove all the cocoa butter, so the particles remain coated with a thin layer of cocoa butter, all in all fat content of cocoa powder varies from 8% to 26%. Pat Newsham, in Food Science and the Culinary Arts, 2018 17.5 Cocoa PowderĬocoa powder is produced from the slabs of roasted cocoa bean particles left behind when cocoa butter is extracted. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |