Our Rodelle Gourmet Baking Cocoa is Dutch-processed which provides a much more consistent product and flavor than natural cocoa. The flavor is very decadent which really adds a rich flavor and appearance to all of your baking recipes. When cocoa is Dutch processed it improves the solubility of cocoa powder in beverages. By alkalizing the cocoa, we are reducing some of the sourness and bitterness of cocoa powder. It’s also is much darker then other cocoa and contains a richer flavor.
We wanted to share with you all the interesting and helpful questions we have received over the years about our Gourmet Baking Cocoa. Browse our frequently asked questions and learn more about the wonderful world of rich cocoa!
The history of cocoa beans date back before the 16th century. They have been a prevalent part of South American cultures, specifically the Mayan civilization for hundreds of years. Check out the enriching story of the cocoa bean and its journey to becoming baking cocoa in your kitchens today!
The first time cocoa, or chocolate was used as a romantic gesture was in the Mayan culture.
The Aztecs used cocoa to create a form of “hot chocolate” or as they called it “xocolatl” which means bitter water.
Supposedly the Aztec Emperor, Montezuma – was quoted saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"