Cocoa Powder, Alkalized 10/12, Dutch Process

ALERT! Our Dutch Process Cocoa Powder is going through an origin change from Italy to Peru. The C105 is now from Peru and the C105-5# is from Italy. 10-12% Cocoa Butter, pH=7.3 (+/-0.3) From our supplier: "Organic Alkalized Cocoa Powder is obtained from the grinding of sound, ripe, organically grown and previously-cleaned, shelled, roasted cocoa beans (Theobroma cacao). Dutch Process, or alkalizing, is the process of making the ground cocoa beans less acidic (raising the pH) prior to pressing out the cocoa butter. Our Dutch Process uses potassium carbonate, to neutralize some of the acid in cocoa; besides improving the flavor, this also darkens the cocoa to a reddish brown color and makes it easier to mix into most liquids. The cocoa powder used in this product is processed in-house from premium quality fermented beans acquired primarily through the Agostoni Equal Partner Direct Buying Program. Starting in the early 1980s, ICAM’s head of sourcing, Dr. Angelo Agostoni, began developin