| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Our Cocoa Powder is meticulously crafted from the finest slabs of roasted cocoa bean particles, which are left after the sumptuous cocoa butter is extracted. During the pressing process, not all cocoa butter is removed, leaving a delicate layer coating the particles. This results in a fat content ranging from 8% to 26%, where these cocoa particles become the essence of chocolate's unparalleled flavor, contrary to popular belief that credits cocoa butter. Thus, our cocoa powder represents the most concentrated form of chocolate available, delivering a profound chocolatey experience.
Renowned for its versatility, our cocoa powder elevates both cooking and chocolate-making endeavors. With a natural pH of approximately 5 (McGee, 2004; Wolfe and Shazzie, 2005), it undergoes a special 'dutching' treatment, especially popular in Europe and the United States. This process, pioneered by Dutch chocolatier Conrad van Houten, involves treating cocoa beans with an alkaline substance like potassium carbonate before or after roasting. By raising the cocoa's pH to between 7 and 8, this method diminishes astringency and bitterness, while enhancing roasted, caramel-like flavors, culminating in a sophisticated taste experience.
The outcome is a cocoa powder with a smoother, less bitter profile and a more nuanced flavor, boasting a deeper, darker hue compared to traditional variants. 'Dutched' cocoa is available in a spectrum of shades from light brown to near black, each 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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