| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Cocoa Powder Derived from the finely roasted segments of cocoa bean slabs, our cocoa powder is crafted after the extraction of cocoa butter. Although the pressing process doesn’t entirely strip the cocoa butter away, the remaining particles are delicately enveloped in a light layer of cocoa butter. The fat content in this exquisite cocoa powder ranges from 8% to 26%. These particles are what impart the unparalleled chocolate flavor, making cocoa powder the most concentrated form of chocolate available.
Our cocoa powder is celebrated for its exceptional versatility in both gourmet cooking and artisanal chocolate making. It naturally maintains a pH level of around 5, as noted by culinary experts McGee (2004) and Wolfe and Shazzie (2005). In some regions, particularly in Europe and the USA, an innovative process known as 'dutching' is utilized. Here, the cocoa beans are exposed to an alkaline agent, such as potassium carbonate, either before or after roasting, then ground into cocoa powder. This transformative method, pioneered by the Dutch chocolatier Conrad van Houten, elevates the pH of cocoa to between 7 and 8, enhancing its flavor profile by diminishing astringent and bitter notes while promoting a smooth, caramel-like essence.
The result is a beautifully 'dutched' cocoa powder that presents a smoother taste with diminished bitterness and astringency, coupled with a richer, darker hue than traditional cocoa powders. The color spectrum of 'dutched' cocoa spans from light brown to deep black, each shade offering its own unique, subtle 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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