Chocolate Powder, The Original

Van Houten. Since 1828. The original. Cocoa powder. Unsweetened. For pastries and cocoa drinks. Noble. Tradition. In 1828, C. J. Van Houten invented the special method of cocoa roasting, which is still the secret of Van Houten House. Thanks to this method, this powder keeps intact its matured aroma of cocoa under the sun of the tropics. Van Houten : more than 180 years of unparalleled reputation.

Net weight : 245 g

€4.91
(€20.04 /kg)
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Reference :
PET-CHO-005-CAS
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Cocoa powder. Ingredients : unsweetened cocoa powder (according to current regulations), acidity regulator : potassium carbonates. May contain traces of nuts, peanuts, milk, gluten and soy. Average nutritional values per 100 g, energy : 1516 kJ (366 kcal), fat : 21 g including saturated fat : 13 g, carbohydrates : 8.7 g including sugars : 0.5 g, dietary fiber : 28 g, protein : 20 g, salt : 0.08 g.

Keep in a dry place and away from the heat. Advices and tricks to use Van Houten well. In pastry : you can directly integrate your Van Houten cocoa to your preparation, knowing that 50 g of chocolate in squares can be replaced by 2 tablespoons of cocoa powder. Drink : for your children, Van Houten is an excellent breakfast cocoa. Two teaspoons of cocoa, a little sugar, added to hot milk are enough to get a really tasty cup. In decoration : before serving your cake, sprinkle it with Van Houten cocoa, it will add a decorative and neat touch to your preparation. Cocoa pancakes and sauce with semi-salt caramel (for 6 persons). Ingredients : for the pancakes : 200 g of wheat flour, 50 g of chestnuts flour, 3 eggs, 30 cl of semi-skimmed milk, 1/2 sachet of yeast, 40 g of caster sugar, 20 g of cocoa powder 3 cl of peanut oil ; for the sauce : 80 g of caster sugar, 10 cl of whole liquid cream, 40 g of salted butter, 50 g of pecan nuts. Preparation : for the sauce : pour the sugar in a pan and bake it dry until you get a nice caramel color. Then add the butter and mix well, then progressively incorporate the cream. Boil to get a homogeneous sauce, then pour into a bowl and let cool. Serve pancakes covered of sauce with caramel and sprinkled with pecan ; for the pancakes : mix the flours and yeast. Form a well and add the eggs. Mix by progressively incorporating the milk to obtain a smooth paste. Then add the sugar and cocoa. Let the paste rest for 1 hour. In an oiled blinis pan, bake pancakes over medium heat for 2 to 3 minutes per side. Serve warm and covered with caramel. Advice : You can also add pistachio pieces and some small pieces of candied ginger. Greedy drink with tiramisu way (for 1 person). Ingredients : for the cream : 1 egg yolk, 30 g of caster sugar, 30 g of mascarpone, 5 cl of whole liquid cream ; for the rest of the recipe : 30 cl of semi-skimmed milk, 5 g of cocoa powder. Preparation : for the cream : whip the whipped cream with an electric whisk. In a salad bowl, arrange the egg yolk and sugar, then whisk with an electric whisk until you get a whitish and very foamy ribbon. Then add the mascarpone and mix well. Finish with the whipped cream by gently mixing. Reserve the preparation in the refrigerator. For the cocoa drink : in a pan, pour the milk and cocoa and mix well. Bring to a boil, then reduce heat and simmer for 20 minutes. Serve the hot mixture with a nice spoonful of mascarpone cream on the top. Advice : accompany this greedy drink with small amaretto or madeleines with honey.

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PET-CHO-005-CAS
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