Cargill launches dark cocoa powders

by Jeff Gelski
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WORMER, THE NETHERLANDS — Cargill’s cocoa and chocolate business in its Wormer facility has introduced new Dutch Dark cocoa powders that combine a dark color with a smooth chocolate taste. The powders are available in a variety of high-fat and low-fat versions. For example, high-fat Gerkens Holland DS150, a premium dark color, is suitable for use in luxurious desserts and ice cream, according to Cargill.

Because of the smooth taste of the powders, companies do not need to use sugar to mask the bitterness sometimes associated with dark powders, according to Cargill. The launch of the Dutch Dark range comes after Cargill invested in its Wormer facility. Production of butter and powder has increased.

“Our Dutch Dark powders, and the expanded facilities at our Wormer plant, are a vote of confidence for the future from Cargill’s cocoa and chocolate business,” said Harold Poelma, manager director of cocoa for Cargill Cocoa and Chocolate.

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