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The Bensdorp cocoa powder to many is just the sweet dark stuff that particularly yields a milky drink on a very cold winter evening but to the various big bakers and the chocolatiers, it actually means something that is entirely different. The true cocoa is indeed made directly from the various cacao beans and also lacks the sugary sweet additives that we love so much in our winter time beverages. What exactly is cocoa powder? Well in the huge chocolate marketplace, it is what results when the cacao goes through the entire cocoa pressing process. When a cacao bean is completely pressed, the majority of the fat which is also known as the cocoa butter is taken out of the bean in a thorough manner. The cocoa nibs are indeed grounded up between the thick stones and the paste that ultimately results is called the chocolate liquor. The liquor is then pressed in order to remove a large portion of the fat from the beans. After the fat is completely taken out of the beans, a chocolate "cake" is very well formed. This cake is then broken down and then results into powder. There is indeed a large difference between the supplemented powder that is very much available in the supermarket shelves and the true cocoa, namely the inclusion of the massive amounts of the sugar. There are two major different varieties of the cocoa powder that are used by the millions of the bakers and the chocolatiers: natural and alkalized. The natural cocoa is the lighter brown colored powder and completely results from the pressing of the nibs described above. The natural cocoa contains absolutely no additives to the final product and is particularly bitter but performs well in baking when combined with other flavours. The chocolate flavour in the natural cocoa powder is indeed strong. The alkalized or Dutched cocoa powder is the result of the cocoa nibs that are completely treated with the alkalizing solutions that also lower the Ph of the ground up beans. The process of the alkalizing the cacao nibs creates a wide variety of the color variations and the taste differences because it considerably reduces the bitterness of the final powder. Alkalized Bensdorp cocoa powder has a significantly milder taste to it but when used in the process of baking it has to be very well combined with the baking soda or used in a particular recipe that incorporates the acidic ingredients so that the alkali in the cocoa powder and the objective is to make it well balanced. The Worldwide bakers and the chocolatiers each depend on both the variations of the cocoa powder for their different recipes. For some of the bakers, the more acidic taste of the natural Bensdorp cocoa powder brings out the true chocolate flavour in their cakes, whereas the others prefer to use the alkalized cocoa to add just a hint of chocolate flavour. Russ Murray is the owner of this website and writes articles for his own website. For further details about Bensdorp cocoa powder and bensdorp cocoa please visit the website.
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