| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Cocoa Powder Our premium cocoa powder is expertly crafted from the rich, roasted cocoa bean particles that remain after cocoa butter extraction. While the pressing does not eliminate all cocoa butter, the particles still retain a delicate layer, leading to a fat content ranging from 8% to 26%. These flavorful particles are the essence of chocolate's unique taste, as they embody the concentrated essence of chocolate—far beyond the cocoa butter itself.
Extremely versatile in both culinary arts and gourmet chocolate creations, our cocoa powder boasts a natural pH near 5 (McGee, 2004; Wolfe and Shazzie, 2005). Frequently in regions like Europe and the United States, cocoa beans are enhanced through 'dutching,' a method innovated by Dutch chocolatier Conrad van Houten. This involves treating the beans with an alkaline agent such as potassium carbonate either pre- or post-roasting, elevating the cocoa's pH to a balanced 7 to 8. This transformative process lessens the bitterness and astringency by neutralizing phenolics and heightening the delightful roasted, caramel-like notes.
The result is a cocoa powder that offers a smoother, more refined taste profile with reduced bitterness and astringency, along with an appealing darker hue compared to traditional cocoa. Our 'dutched' cocoa ranges from light brown to near black, each variant showcasing its own subtle, exquisite flavor nuances.
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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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