Cocoa Powder
When you squeeeeze chocolate liquor to remove three quarters of its cocoa butter, the remaining cocoa solids are processed to make fine unsweetened cocoa powder.
Cocoa imparts a rich, deep, and long-finishing chocolate flavor to ice creams, custards and sorbets. One of our favorites is Cocoa Mint Sorbet, which gets a creamy almost ice-cream-like texture from the cocoa. Delicious.
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