Strongly alkalised cocoa powder (pH 8) with 22/24% cocoa butter. Very dark reddish brown colour. Pure, intense taste with no vanilla.
Idea for making classic hot drinking chocolate, spreadable creams and truffles.
Ideal for icing, as a flavouring for confectionery bases, for creams and biscuits.
When preparing ice cream and sorbets, the absence of vanilla means you customise the amount used so that the cocoa becomes the key flavour in ice creams and cold desserts.