Tag: Alkalized cacao

Invented in the 19th century by Dutch chemist Coenraad Johannes van Houten, alkalized cacao is a cocoa powder treated with an alkaline solution. This process, often called 'Dutching,' reduces the cacao's natural acidity, resulting in a milder flavor and darker color.

Made with just a handful of plant-based ingredients, the popular Pressed Juicery chocolate freeze is a wholesome frozen dessert option. For those seeking a delicious dairy-free indulgence, understanding what are the ingredients in pressed chocolate freeze provides transparency and reveals the simplicity of its rich flavor profile.