Cocoa powder alkalized fat reduced 10/12 Eclipse, Barry Callebaut, 25 kg, DCP-10L139-790

Eclipse high-alkalized cocoa powder with reduced fat content (10–12%) by Barry Callebaut. It features a deep dark red color and a pH level of 7.6–8.4. This cocoa powder is highly versatile and widely used in ice cream and desserts, bakery and confectionery products, for mixing, decorating, and delivering an intense cocoa flavor. The alkalization process not only gives the cocoa its rich, saturated color but also creates a smooth, mild, and refined taste profile. In addition, alkalized cocoa powder dissolves much more easily in liquids, without forming sediment. There is no need to boil it to prepare a beverage—simply add warm milk or even cold water. Technological tip: Due to Eclipse’s high pH level (up to 8.4), it does not react with baking soda in baked goods. For proper leavening, it is recommended to use baking powder instead, which will ensure optimal volume and help preserve the product’s deep dark red color.