Cocoa Powder Pure Natural Organic Unprocessed Food-Grade
Cocoa powder is the solid product of the cocoa nib. The powder is used in beverages, baking, and frequently as a dye. Chocolate is produced by combining both cocoa powder and butter with milk and sugar. With diverse applications for cocoa liquor, butter, and powder, cocoa bean processing is a complex undertaking that incorporates all corners of the world: farms largely in Africa and Central America, cocoa processing facilities concentrated in the Netherlands, and confectioneries all over the world. Cocoa powder and butter are traditionally produced by mechanically pressing cocoa liquor.
After roasting and winnowing (removing the outer shell from the cacao beans) they are ground making cocoa liquor. The heat which is generated melts the cocoa fat thus generating a liquor, and sometimes additional heating is employed. The liquor hardens to unsweetened chocolate when it cools below 95 degrees F / 35 degrees C.
Pressure is employed to the cocoa liquid (while slightly heated) to remove some of the fat which is also called cocoa butter. The remaining cocoa solids contains 10-25% cocoa butter depending on brand. The solids are then ground to cocoa powder. Sometimes the cocoa is made alkaline by treatment with potassium carbonate; this is called Dutched cocoa. This gives a darker color and a stronger flavor. American recipes are usually made for natural cocoa powder, which has a higher acidity. Therefore baking soda may be used in recipes with natural cocoa. Baking soda should not be used with Dutched cocoa unless an acid ingredient is added, e.g. orange juice or sour cream. Cocoa used for cooking is normally unsweetened.
Make Your Own Chocolate!
The cocoa tree was first cultivated by the Mayans. Today most cocoa comes from trees located in Africa, Latin America, and the Caribbean.
Cocoa beans have been used for many years in making chocolate, but have only fairly recently been realized for their amazing skin moisturizing and healing properties. Once the cocoa bean pods open, the beans are removed and then pressed into cocoa butter, which is technically a vegetable fat. It is best to find raw cocoa butter that is organic and unrefined. This means that the beans have been touched as little as possible by humans, so that they retain their inherently excellent qualities. In fact, when cocoa beans have been harvested, they can simply be put into sacks and placed in a warm room. The natural heat (no added heat necessary!) pulls the natural cocoa butter out so that it can be collected. It is then cooled and becomes a semi-solid form.
NATURAL vs. DUTCHED
Natural Cocoa Powder
This is medium brown in color, bitter in flavour, and is popular in American brownie and cake recipes (think Devil’s Food Cake). Brands such as Nestle, Ghirardelli, and Hershey’s are natural cocoa powders. To get really specific, it’s made from cocoa beans that are roasted then finely ground into the powder you’re familiar with.
Due to the fact that natural cocoa powder is highly acidic (pH between 5 and 6 typically), it’s often paired with baking soda as a leavener since it’s a natural alkaline ingredient. Basically, this just means that baking soda helps neutralize that acidity.
Dutch Process Cocoa Powder
Dutch process cocoa powder is more commonly found in Europe and has a few properties that set it apart from natural cocoa powder. It’s made from cacao beans that have been washed with a potassium solution to neutralize their acidity to a pH of 7. This means that Dutch process cocoa powder is only slightly acidic because of that Dutching process. This process also softens the flavour.
SOLD IN 500g PACKS
Packed in re-sealable pouch to retain freshness. Keep in a cool place. I can accommodate larger orders of cocoa, shea and mango butter. Take advantage of Wholesale Pricing and start making profit right away!
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