KESSLER’S signature series of baking demos with added interdisciplinary seminars for the baking community
KESSLER’S Collection of baking recipes perfected by, or created with respected industry experts.
"I did a test for a new brownie recipe last weekend and tried KESSLER'S™ Alkalized Cocoa Powder. Just when I thought my brownies couldn’t get any fudgier and more chocolate-y, this cocoa powder kicked it up a notch and made it even more decadent! I also noticed it resulted in a darker brown colour and much deeper cocoa flavor. I added 70% dark chocolate chunks and it was the perfect combination."
“I find KESSLER’S Alkalized Cocoa powder to possess both qualities of taste and color. I love that my Dulce de Leche Chocolate Cake and Double Chocolate Chip Cupcake bake to a deep chocolate brown shade, and each bite gives you that mellow smooth yet rich chocolate taste. Matched with a good cocoa aroma, I’ve found the perfect combination of color and chocolate intensity in KESSLER’S Alkalized Cocoa powder.”
“KESSLER’S Cocoa Powder gives me an intense flavour of good quality cocoa. In making my chocolate icing, the taste is very good. It’s texture is a bit smoother than others, so it would also be perfect for puddings and glazes. It’s softer and runnier than some I have tested that’s why I suggest using it when one requires a runnier but smooth glaze.”
“Kessler's® Alkalized Cocoa Powder is very robust with a deep brown color. The taste and color it imparts in baked items is rich and full-bodied. It may be a new player in the field, but it clearly deserves its own place.”