Our richest cocoa powder product, the premium quality alkalized cocoa powder has a cocoa butter content of 20 to 22% to provide maximum flavor. The product is made predominantly from Dominican Republic beans.
Palmfruit stearin is the palm fraction with the highest melting point. Solid at room temperature, it is white and neutral in flavor.
Ciranda offers a GOLD and SILVER alkalized cocoa powder with 10 to 12 percent cocoa butter content:
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.
Cocoa Nibs are roasted and broken-up natural segments of the cocoa bean, ranging from 2 to 10 mm. Our nibs are selected 2 to 4 mm pieces.
All purpose trans-fat free shortening, white in color, neutral in flavor, made from the stearin and olein fractions of the palmfruit oil.
This palm oil has a low melting point of about 70 degrees F. It is liquid at ambient temperature, but it can produce a precipitation of saturated triglycerides if stored in cool places.
Chocolate chips and wafers made from chocolate with 56% cocoa content. Medium viscosity. Made with real vanilla powder and no lecithin.
Palm oil RBD is solid at room temperature and neutral in flavor.
Ciranda offers two varieties of natural cocoa powder with 10 to 12 percent cocoa butter content: