Cargill Cocoa & Chocolate offers a new Dutch Dark range of powders that combine an intense dark color with smooth chocolate taste. Available in high- and low-fat versions, the new powders help developers innovate and create new recipes in different applications. For example, high-fat Gerkens Holland DS150 (with a premium dark color) is particularly suited for use in luxurious desserts and ice cream. A Dutch Dark powder’s smooth taste also means there is no need to use sugar to mask the bitterness that can be associated with dark powders. This aids formulas with less sugar. – Cargill Cocoa and Chocolate, www.cargill.com/food/cocoachocolate.
Join the Dark Side: Cargill Cocoa and Chocolate
May 2012 Abstracts
May 1, 2012