|This pure unsweetened cocoa, from Holland, is blended from the finest quality beans. It is Dutch processed and is a full-fat cocoa (22%-24%), which results in a full, rich flavor. Use this cocoa to make a delicious beverages and for all your fine baking needs.
Dutch Process vs. Natural Process
Natural Process is when the cocoa butter is removed from the cacao beans leaving the cocoa solids that are then ground in to a powder. When alkalis are added to the cocoa solids, which neturalizes the acidity and mellows out the flavor, this is called Dutch process.
Dutch processing produces a cocoa that is darker in color than natural processing. So using this cocoa in your recipes will create a darker color to your baked goods. Dutch processed cocoa will also create a taste in your baked goods that is more similar to the taste of a dark chocolate, and will have a little more of a moist consistency to the finished product, as compared to natural processed cocoa.
Nutritional Information (per 100 grams:)
30 grams Carbohydrates
20 g Protein
23 g Fat 13.8 Saturated - 9.2 Unsaturated
18 mg Sodium
3323 mg Potassium
432 mg Magnesium
135 mg Calcium
12 mg Iron
Recipe from The Common Ground Dessert Cookbook*
6 cups milk
1 cup water
1/3 cup Bensdorp cocoa
½ cup maple syrup
½ tsp cinnamon
1 tsp vanilla extract
½ cup heavy cream (optional)
1/8 tsp grated nutmeg
In a double boiler heat water, cocoa, maple syrup and cinnamon. Whisk until cocoa dissolves.
Whisk in scalded milk and continue cooking for 10 minutes.
Remove from heat and stir in vanilla.
Serve topped with whipped cream and a dash of nutmeg.
See another recipe for Bensdorp Cococa
*The Common Ground was an amazing restaurant in Brattleboro, VT. It was a co-operative, community restaurant that opened in 1971. It was my favorite place to eat and I would make sure that any trip northward always included a detour and stop there. Sadly they closed a few years ago. This cookbook was published in 1983.
||The very best
|I have been buying this Dutch process cocoa from Simpson & Vail for almost 20 years to make Pierre Herme Paris patisserie Korova cookies and am convinced it is what makes them so good. Would never buy anything else.|
|Most hot chocolate mixes are too sweet for me. I prefer to buy cocoa and sweeten it only very slightly. Of course, a very high grade of cocoa is what makes all the difference. This cocoa is fantastic. It has no bitterness whatsoever. It is fairly dark and has a rich taste somewhere between that of milk chocolate and dark chocolate. It is finely powdered and blends into hot liquid effortlessly. This product comes in a lovely storage tin with an inner plastic bag. I have not tried it in baked goods but I feel confident that it would add superior chocolate flavor to any recipe.|
|- Judy BIndner, AR|
||The perfect cocoa for me!
|I was looking for a lovely unsweetened cocoa to make hot chocolate and this is the one! I already consume so much sugar, that I wanted a cocoa that didnt have sugar, and this is amazing without it. It helps that I love dark chocolate, so hot cocoa without sugar tastes more like dark chocolate. Nothing fancy, I just microwave some milk and pour it in a mug while stirring in a couple spoonfuls of chocolate. Absolutely divine cup and I dont have to worry about the sugar intake. (Today, I also added some matcha along with the cocoa and the matcha just disappeared in all that chocolate!) Another delicious choice from S&V!|
||If you are what you eat
|then dont settle for anything less than the good stuff! Far better quality than Hersheys cocoa this Bensdorp cocoa is good for anything that requires it in recipes. My wife and I used it to make a stellar chocolate mousse, and I also like to use it to make black mochas.|
|- Aaron, LA|