Cargill Bar Cocoa Powder

Cargill Bar cocoa powder is a mix of alkalised and natural cocoa powders. The alkalised part gives deep colour and a soft, rounded profile; the natural part keeps the recognisable chocolate character. Together they turn out remarkably tasty and very mellow.

Where to use it

• Hot cocoa on milk or water
• Sponges, brownies, cakes and cookie dough
• Ganaches, creams and fillings
• Dusting for desserts and truffles

Formats

• 50 g — to try
• 100 g + 5 g — the household jar
• 200 g + 10 g — for a baking season
• 1 kg — the bar and pastry format

The powder stirs in easily without clumping, so it works just as well in a cup as it does in a batter.