The Cacao tree is native to Central America and only grows close to the Equator. Mayans domesticated the Cacao tree 5,000 years ago and considered the plant a gift from the gods. To them and other pre-Columbian civilizations, cocoa was both a ritualistic drink and a currency. After Europeans discovered cocoa and chocolate, their appetite led to an increase in the number of cocoa plantations, both in Central and South America, but also in Asia.

One of the few companies with a very strict cocoa bean selection process for making cocoa powder and chocolate, Ghirardelli controls every aspect of their chocolate manufacturing process, by processing the cocoa beans, and producing chocolate and cacao solids, like cocoa powder. Dutch Process Cocoa or Alkalized Unsweetened Cocoa Powder has been treated with an alkali to neutralize its natural acidity. Due to this neutral nature it will not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a dark reddish-brown colour and is easy to dissolve in liquids. Ghirardelli Cocoa Powder is another well-known brand, produced by the American company Ghirardelli, currently a division of theLindt & SprüngliSwiss confectioner. Callebaut is the most divine couverture Belgian chocolate and is available in various sizes and styles. With the flavoured range, you can add a different chocolate taste to biscuits, bakery products or confectionery, so there are options to suit every occasion and event. Think of chocolate enriched with real caramel, strong cappuccino, or milk chocolate with a real honey taste! The Majestic Premium Cocoa Powder has a high cocoa butter content (20-22%) which gives it a very silky texture, as it is obtained from alkalized nib cocoa. The producer recommends using it for baking and beverage applications.Valrhona is one of the most renowned chocolate producers in the world. The French company was established in 1922 by Pastry Chef Albéric Guironnet, who wanted to produce the best artisan chocolate, balancing flavors and texture. Today, Valrhona is the brand of chocolate and cocoa powder used by many pastry chefs and chocolatiers. Cocoa powder, known as “food of the Gods” in the Maya civilization of Central America, is a well-known dessert ingredient and superfood. Obtained from the seeds of the Theobroma cacao tree, also known as “the chocolate tree”, cocoa powder is a solid that results from grinding the seeds after the cocoa butter is extracted. Callebaut is a world-renowned leader in innovative chocolate products and provides luxury chocolate made from 100% cocoa butter and Bourbon vanilla, perfect for tempering, enrobing, dipping or moulding. Available in various flavours, including milk, dark, white and ruby Belgian chocolate, Callebaut is the perfect choice for creating chocolate figurines, melting to create smooth ganache and much more. What is special about Callebaut chocolate? The Dutch process results in a cocoa powder with a neutral pH (not acidic like natural cocoa). This means it cannot be used in recipes that use baking soda as the leavening agent, which relies on the acidity of the cocoa to activate it. Rather, Dutch process cocoa can be used in recipes that use baking powder for leavening.

The Dutch process was developed in the early 19th century by a Dutch chocolate maker Coenraad Johannes van Houten. This development greatly expanded the use of chocolate, which had been mostly used as a beverage in Europe until that time. There are countless brands of cocoa powder and choosing one depends on several factors, such as budget, nutritional recommendations, type of dessert, and, of course, professional chef recommendations. A very distinct stage in the processing of the cocoa beans is treating the beans with alkali, which results in Dutch-processed cocoa powder. This is less acidic, darker, and has a milder flavor compared to natural cocoa, which is acidic, has a lighter color, and a stronger flavor.Because of the chemical process involved in obtaining it, Dutch-processed cocoa behaves differently while cooked. As it has a neutral pH, when combined with baking soda, it will stop the batter from rising, keeping it moist and fudgy. When cooking with natural cocoa its acidic quality allows the batter to rise, resulting in airier, but drier baked goods. For example, Pastry Chef Michael Kitun from Naples Sailing and Yacht Club in Florida recommends using Dutch-processed cocoa for a flourless chocolate cake, which remains moist after baking.