Alishan Cocoa Powder

When cacao beans are cracked into nibs and then ground into a paste of cocoa solids suspended in cocoa butter, the crumbly solids left after the butter is extracted are ground into a fine powder that becomes what we know as cocoa powder. Chocolate is naturally acidic (pH of 5 or 6), giving it a sharp finish. But Alishan’s Cocoa Powder is Dutch processed. This means the cocoa powder is alkalized or washed in a potassium carbonate solution to neutralize its acidity to pH of 7. Dutch processed cocoa tends to be darker than regular cocoa powder and have a smoother, mellower and deeper chocolate flavor. Note that Dutch process cocoa does not react with baking soda and are usually leavened by baking powder. Alishan's cocoa is sourced from Ghana, The Dominican Republic, Peru and Columbia.