COCOA POWDER FOR USE IN MULTI-LAYERED GEL-BASED DESSERT PRODUCTS AND METHOD FOR MAKING SAME

摘要

Disclosed is a modified cocoa powder prepared by extracting a cocoa powd er containing water-soluble solids with water to remove a substantial portion o f the water- soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, water-extracted cocoa powder is useful in preparing multi-layered, gel-based dessert products, such as puddings, having a first gel-based layer and an adjacent second gel-based layer, at least one of the layers containing the water-extracted cocoa powde r.