Goldstein, D. (2015). The Oxford Companion to Sugar and Sweets. Oxford Companions. Oxford University Press. p.762-763. ISBN 978-0-19-931339-6 . Retrieved 26 May 2023.

To bake, remove the dough from the fridge and allow to sit at room temperature whilst your oven preheats to to 180ºC (160ºC Fan). Line two large baking trays with parchment paper.Offer customers the original premium cocoa powder in a timeless collectable Van Houten tin. Vintage design, authentic Van Houten cocoa. In 1828, Casparus van Houten Sr. (and not his son, who is usually credited) [1] patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib", contains an average of 54% of cocoa butter, which is a natural fat. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This created a "cake" that could be pulverized into cocoa powder, which was to become the basis of all chocolate products.

Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called " Dutch process chocolate". 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. [1] Father and son van Houten [ edit ] Van Houten's innovative Dutch processed cocoa powder offers a delightful, full-bodied, and chocolatey taste that enhances the authenticity of your baking creations, with subtle hints of cocoa. Immerse yourself in the light and nutritious nature of cocoa while experiencing a deeply intense chocolate experience. How do you transform a plain muffin into a divine delight? It''s all in the delectable details. With a layer of Lotus Biscoff on top. This chocolate powder combines the flavours of chocolate with the creaminess and pleasant froth of fresh milk. Enjoy a sensory experience with creamy flavours that will make the hearts of all chocolate lovers (young and old) skip a beat from the very first sip! To bring out the full flavor, consider combining the cocoa powder with a small amount of boiling water instead of sifting it with flour. Remember, natural and Dutch-processed cocoa powders are not interchangeable in recipes. Also, note that unsweetened cocoa powder is different from sweetened cocoa drink mixes.Use clean utensils: When scooping out cocoa powder, use clean and dry utensils to prevent contamination and moisture from entering the container.