ICAM Cocoa Powder 22-24% 1kg

Cocoa Powder 22-24%

For rich chocolate flavour and a beautifully deep colour, ICAM Cocoa Powder 22-24% 1kg is a lovely ingredient to have on hand. This premium alkalised cocoa powder has an intense cocoa taste, a dark reddish-brown colour and a smooth, fine texture that blends easily into both wet and dry mixtures.

With a generous 22-24% cocoa butter content, it brings a fuller, rounder chocolate flavour to everything from homemade chocolate cakes and fudgy brownies to silky chocolate mousse, buttercream and ganache. Its rich colour also makes it particularly appealing for chocolate sponge cakes, biscuits and glossy dessert glazes.

It's equally at home in a warming mug of hot chocolate or a batch of homemade chocolate ice cream. The cocoa contains no added vanilla, giving you the freedom to experiment with different flavour combinations without losing that distinctive cocoa character.

Key Features:

• 1kg pack of premium ICAM cocoa powder.
• Contains 22-24% cocoa butter for a higher-fat cocoa powder.
• Alkalised to approximately pH 8.
• Dark reddish-brown appearance.
• No added vanilla flavouring.
• Suitable for dusting, coating and decorating chocolate creations.
• Kosher certified.

Recipe Inspiration:

• Chocolate & Hazelnut Spread: Blend ICAM cocoa powder with roasted hazelnuts, icing sugar and a little neutral oil for a rich homemade chocolate spread.
• Dark Chocolate & Raspberry Tart: Make a crisp cocoa pastry case and fill it with dark chocolate ganache, finishing with fresh raspberries.
• Chocolate & Espresso Semifreddo: Combine cocoa powder with strong espresso and a creamy semifreddo mixture for an Italian-inspired frozen dessert.
• Cocoa-Dusted Chocolate Truffles: Roll homemade dark chocolate truffles in a generous coating of cocoa powder for a classic bittersweet finish.

Why is alkalised cocoa powder darker than natural cocoa powder?

Alkalised cocoa powder, sometimes called Dutch-processed cocoa, is treated with an alkaline solution that changes its acidity, colour and flavour. The process produces a darker cocoa with a smoother, less acidic taste. It's particularly useful when you want a deep chocolate colour without the sharper notes sometimes associated with natural cocoa.

Does the fat percentage of cocoa powder make a difference when baking?

Yes. Cocoa powders with a higher cocoa butter percentage generally have a richer mouthfeel than lower-fat alternatives. ICAM's 22-24% cocoa butter content makes it particularly appealing for recipes where a full-bodied chocolate flavour and smooth texture are important. The fat content can also influence how much liquid a recipe needs, so it's worth following the recipe's recommended cocoa quantity.

Can alkalised cocoa powder affect how a cake rises?

Yes, particularly in recipes that rely on bicarbonate of soda. Natural cocoa is acidic and can react with bicarbonate of soda to help produce carbon dioxide, which contributes to the rise. Alkalised cocoa has much lower acidity, so recipes developed specifically for Dutch-processed cocoa often use baking powder or another acidic ingredient to achieve the intended result.

Ingredients:

Cocoa powder, Acidity corrector: Potassium carbonate.

Allergens are highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.