Other
Cocoa Powder
The dry solids of the cacao bean. Roasted nibs are pressed to remove most of the cocoa butter, and the cake that remains is ground to a powder.
Origin
Cacao is native to the upper Amazon and has been cultivated in Mesoamerica for millennia. The powder is an industrial product of that bean.
Flavour
Bitter, chocolatey, and a little fruity.
How to use it
Whisk it into hot milk or sift it into flour for cakes and sauces.
Storage
Airtight, cool, and dry. Humidity turns it lumpy.
Recipes using it
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