Theobroma cacao
Double Dutch cocoa is milder in flavour than ordinary cocoa and is ideal in hot chocolate, baking and ice cream. Its dark colour and smooth flavour with low fat content make it a perfect substitute for regular chocolate in cooking. With a neutral pH level, it does not react adversely with baking soda. Try adding it to savoury dishes such as chilli con carne or rich red meats.
Product of Holland
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