We supply a range of sustainable cocoa powders sourced from West Africa. Various products are available based on customer application and desired end-product. Variations available on flavour, colour, fat content, pH and fineness. All powders are tested to ensure safe bacteriological conditions. Our skilled technical team can assist with product recommendations based on customers’ requirements and processing parameters.
Baking & Beverage
|Natural Cocoa Powder||Cocoa powder is naturally acidic, with a pH range of 5.6 – 6.0. Our natural cocoa powder has a sharp, almost citrus fruit finish due to its slight acidity. The powder is reddish-brown with strong earthy and woody notes.|
|Lightly Alkalized Cocoa Powder||Cocoa powder that has been treated with an alkali to neutralize the natural acidity of cocoa. A smoother and more mellow flavour with options of reddish-brown, rich brown to dark brown colour and a pH range of 6.7 – 7.2.|
|Heavily Alkalized Cocoa Powder||Black cocoa powder which has been treated severely with an alkali to produce a product where the distinct cocoa flavour is lost. This product is used mostly for its black colour. Note that the product contains a low-fat content with a pH of approximately 8.|