Dutched chocolate has been treated with an alkalizing agent to modify its color and give it a milder taste compared to that os "natural" cocoa which is much more bitter.It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking.
Nutritional Information:
(Typical analysis per 100g)
Energy 1020 kJ
Protein 23.3 g
Fat Total 11.0 g
- Saturated 6.2 g
Carbohydrates 12.7 g
- Sugars 1.3 g
Sodium 46.0 mg
