Light to medium-brown unsweetened cocoa powder with a superfine texture. Ideal for baked goods and other desserts.
VARIETIES: Natural, Alkalized (Dutch processed)
CROP SEASON: September–March (major), May–August (minor)
SHELF LIFE: 24-36 months
SPECIFICATIONS: Non-GMO, Kosher, 10-12% fat content
OPTIONAL CERTIFICATIONS: Organic, Fairtrade, Rainforest/UTZ
PRODUCERS: Suhum, Aponoape, Kumasi
HOW IT’S MADE
Unsweetened cocoa liquor is pressed with a hydraulic machine to extract fat (cocoa butter) from the dry solids, or cocoa cake. The liquor is then pulverized by a milling machine to create a fine cocoa powder, which is then passed by a dispenser into its packaging. The package is carefully sealed and marked with manufacturing date and batch number. Each batch is analyzed for taste, texture and food safety.
What is the difference between natural cocoa powder and dutched (alkalized) cocoa powder?
Natural cocoa powder is the result of the mechanical process of separating cocoa butter from cocoa cake, and milling the cake. For Dutched cocoa powder, the manufacturer goes a step further, and treats the powder with a chemical alkalizing agent. This alkalizing treatment gives the powder a darker color and milder taste than natural cocoa powder. The dutching process lowers the acidity of natural cocoa powder.
Should I use natural cocoa powder or Dutched cocoa powder?
Natural cocoa powder has a higher acidity level than Dutched cocoa powder. Generally, natural cocoa powder can be used with recipes that requiring an alkalizing agent like baking soda. Recipes requiring Dutched cocoa powder typically call for baking powder.
Why should we trust cocoa sourced from this origin?
Almost a quarter of all chocolate consumed in the world is made from cocoa beans grown in Ghana. Premium brands that source cocoa from Ghana include Vahlrona, Scharffen Berger and Lindt & Sprüngli. Mass market brands that source cocoa from Ghana include Nestle, Mars and Hershey. Order a sample or browse our suppliers to learn more.