Van Houten Cocoa Powder Yellow Tin 460g

Product Information

It all starts with the cocoa beans, which grow on the cocoa trees in tropical jungles from Brazil, to Indonesia, to the Ivory Coast and Ghana and are harvested by hand.

This created a "cake" that could be pulverized into cocoa powder, which was to become the basis of all chocolate products. This had an unexpected benefit, the chocolate on the base of the cookie caramelised as it baked, meaning the flavour was a little less sweet and with more of a caramelised flavour, a double winner if you ask me. Using a very sharp knife cut the cookie dough into pucks about 1 inch thick (the cookies should weigh around 60g each, I like to weigh my first cookie puck to ensure I am cutting them the right size).The edges become nice and crisp and the centres become the ideal form of chewy, this is a winner of a recipe and one I will surely make time and time again.

You will simply love our hot chocolate which is a stunning mild and milky chocolate treat with a delightful foam. Don’t be tempted to leave the chocolate any longer between stirs, it will stiffen up to a place from which it cant be rescued.Once the dough has had a little time to chill and firm up I like to take it out of the fridge and roll it to refine the shape and make it more evenly round. Papua New Guinea Milk chocolates is a suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. He is also credited with introducing a method for pressing the fat ( cocoa butter) from roasted cocoa beans, though this was in fact his father, Casparus van Houten's invention.