RAIAN Guide
Alkalised cocoa, also known as Dutch-process cocoa, is cocoa powder treated to soften its flavour, darken its colour and improve its solubility. It is the preferred choice in many baking recipes for its intensity. Here we explain what it is, how it differs from natural cocoa and how to make the most of it.
Point 1
It is cocoa powder put through an alkalisation process (known as the Dutch process) in which it is treated with an acidity regulator. The result is a cocoa with a softer, rounder flavour, a darker and more intense colour and better solubility.
RAIAN's pure alkalised cocoa is 100% cocoa, with no added sugar and suitable for vegan diets. Its only acidity regulator is potassium carbonate, responsible for the alkalisation.
Point 2
Natural cocoa is more acidic, lighter in colour and more fruity in flavour. The alkalised one lowers that acidity, gains depth of colour and offers a more intense, less bitter chocolate flavour.
That difference also affects the final colour of your bakes: alkalised cocoa gives brownies, sponge cakes and coatings a much darker, more appetising tone.
Point 3
For baking, a common reference is to replace 20% to 25% of the flour weight with cocoa, sifting it first to avoid lumps. It is ideal in brownies, molten cakes, sponge cakes, creams and dark glazes.
For drinks, dissolve about 10-15 g per 200 ml of milk and adjust the amount to the intensity you want.
Frequently asked questions
It is cocoa powder treated through the Dutch process (alkalisation), which softens the flavour, intensifies the dark colour and improves solubility.
The natural one is more acidic, lighter and fruitier; the alkalised one is darker, more intense and less bitter, with better solubility.
It is 100% cocoa, with no added sugar and suitable for vegan diets. Its only acidity regulator is potassium carbonate.
RAIAN catalogue
Cacao premium alcalinizado 22-24% materia grasa, 100% cacao, sin azúcar y apto para veganos. Color intenso y sabor profundo para repostería y bebidas. Formato 1 kg envasado en España.
Chocolate a la taza 1 kg
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Preparado de chocolate para taza, ideal para bebidas calientes, batidos y elaboraciones de repostería con sabor intenso.
Lecitina de soja 1 kg
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Emulsionante natural de soja para mayonesas veganas, salsas, chocolates y preparaciones que requieren unir agua y grasa.
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