This high-quality, alkalized or "Dutched" cocoa powder is a full bodied black powder with a very intense flavor. It is ideal for use in "Oreo-type" cookies, bakery products, or for blending with other cocoa ingredients. Our black cocoa powder is made from Peruvian beans. It has a pH of 8.0 to 8.2 and a fat content of 10 to 12%.
After the harvest, cocoa beans are removed from the pods, fermented for 5 to 8 days, then dried. At the manufacturer, beans are sorted, cleaned, pre-roasted, de-shelled, broken into nibs, roasted, and finally ground to a paste called cocoa mass or cocoa liquor. Cocoa liquor is separated by a hydraulic press into the cocoa powder cake and cocoa butter. The cocoa powder cake (or at an earlier stage, the nibs or liquor) is treated with an alkalizing/Dutching agent and then roasted at high temperatures to create the typical dark black-roast flavor. The cocoa powder cake is finely ground and then packed.