Callebaut Fat Reduced Alkalised Cocoa Powder is the one to reach for when you want a deep chocolate colour and a rounded cocoa flavour without sharp acidity. It is Dutch-processed, so it blends more smoothly into batters, buttercreams, ganache, hot chocolate and pastry creams. The colour is a rich reddish brown, which makes brownies look darker before they even go in the oven.

• Dutch-processed for lower acidity
• Rich reddish-brown cocoa colour
• Deep, rounded chocolate flavour
• Made for baking and pastry work
• 1kg pouch for regular bakers

Use it in chocolate cakes, biscuits, truffles, ice cream bases and dusting mixes. It is also lovely whisked into warm milk with sugar for a darker, less acidic hot chocolate.

Store in a clean, dry, odour-free place, ideally between 12–20°C, away from humidity. Suitable for vegetarian and vegan diets.

Meet the maker: Callebaut

This Belgian chocolate brand has been part of the world of chefs since 1911. Callebaut specialises in couverture chocolate. Its chocolates are made for patisserie chefs who need reliable results. Think smooth ganache, glossy coatings, neat moulds, rich bakes and desserts that taste as good as they look.

The brand describes itself as “the chocolate for chefs”. It opens a door into the world of professionals, for home makers and cooks.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Fat-reduced cocoa powder ; acidity regulator: e524 ; acidity regulator: e 501i.

Keep in a cool, dry place away from a direct sunlight.