What is"natural", "non-alkalized" or "non-Dutched" cacao - the kind DAGOBA offers?
Some cacao powder is processed with alkali to cut acidity and darken the color. This is called alkalized or Dutch process. We use only high-grade beans with exceptional full flavor, so we do not need to do this. Our cacao powder is "natural"/ non-Alkalized/Non-dutched. We also use natural process cacao in our hot chocolates, coffee beans and our bars. A recent study found that natural process cacao has higher antioxidant levels than alkalized/Dutched cacao. When baking, if you are using a recipe that calls for Dutch process cocoa powder, add 1/8 teaspoon baking soda for every 3 Tablespoons of Dagoba (natural) cacao powder.
What does percentage on chocolate mean?
It represents the percent of cacao (blend of cacao mass, cocoa butter, and cocoa powder) in the bar, and generally the depth of chocolate flavor. Our milk chocolate contains 37% cocoa, and the dark bars range from 59% to 87%.
Can I bake and make confections with Dagoba?
Yes! Our chocolates, cacao powder, drinking chocolates and nibs are perfect for igniting your culinary imagination – and can be used in main courses and cocktails as well as baked goods. Dagoba also offers a full line of baking products. Peruse our recipe file for ideas!