| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Cocoa Powder Our cocoa powder is meticulously crafted from the premium slabs of roasted cocoa bean particles that remain after the luxurious cocoa butter is extracted. Although pressing doesn't remove all the cocoa butter, a delicate layer remains, contributing to a fat content that ranges beautifully from 8% to 26%. These rich particles form the essence of chocolate's exquisite flavor, making cocoa powder the purest and most potent form of chocolate indulgence.
Exceptionally versatile and essential in both culinary and chocolate creations, our cocoa powder boasts a natural pH of around 5 (as noted by McGee, 2004; Wolfe and Shazzie, 2005). In regions like Europe and the United States, cocoa beans often undergo a fascinating transformation known as 'dutching,' a process pioneered by the Dutch chocolatier Conrad van Houten. This involves treating the beans with an alkaline substance such as potassium carbonate before or after roasting, elevating the pH to a smoother 7 to 8. This ingenious method significantly diminishes the harshness of astringent, bitter phenolics, unveiling a symphony of roasted, caramel-like flavors.
The result is a cocoa powder with a sublimely reduced bitterness and astringency, offering a milder, richer flavor and a darker hue compared to traditional cocoa powders. 'Dutched' cocoa enchants with shades from light brown to near black, each presenting a unique, mild flavor profile that elevates any creation.
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Product Name
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Cocoa powder
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Appearance
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Brownish red powder
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Specification
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99%
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Grade
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Food grade
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Storage
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Keep in a cool, dry, dark location in a tightly sealed container or cylinde
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