Description
Our premium Barry Callebaut D102T is a fat-reduced, highly dutched cocoa powder developed for consistent flavour, colour and performance in professional baking and dessert production. With 10?12% cocoa butter and a pH of 7.6-8.2, the alkalisation process reduces acidity and creates a smooth chocolate taste with a deep brown colour and excellent dispersibility in both dry and liquid applications.
Cocoa powder is produced by fermenting, drying and roasting cocoa beans before grinding them into cocoa liquor. Most of the cocoa butter is then pressed out, leaving a cocoa cake that is finely milled into powder. Dutch processing adjusts the acidity of the cocoa, giving D102T its chocolatey flavour and reliable colour in finished products.
This cocoa performs well in cakes, brownies, biscuits, fillings and pastry creams, while also dissolving smoothly into milkshakes, chocolate drinks, ice cream and dairy desserts. It is equally suitable for confectionery applications such as pralines, coatings and chocolate-based treats, where a balanced cocoa profile and stable colour are important.
Key features
10?12% cocoa butter
Highly dutched cocoa (pH 7.6?8.2)
Deep brown colour with smooth chocolate flavour
Excellent dispersibility for bakery, dairy and beverage applications
