Caramel and malt
At the forefront of this cacao powder, a malty biscuit-like flavour sits comfortably alongside the cacao and adds a level of sweetness ideal for baking and confectionery. With a prominent red-brown colour, it can also add an elegant finish to your creation.
Technical Specifications
A 100% cacao, no added sugar, high fat alkalised powder.
- Flavour profile: A malty biscuit like profile with notes of cereal and caramel.
- Colour (see pictures above for wet and dry differences): Velvet red-brown
- PH level: maximum 8.4
- Fat content: 20-22%
- Origin: Finest quality West African beans.
- Particle size / fineness: Minimum 99.6% particle size <75μm. The finer the powder, the better the flavour release, smoothness and consistent colour achieving the best aesthetic results.
- Moisture: Maximum 4.5%
- Dispersibility: Non-hygroscopic with low moisture absorption and dispersibility.
- Applications: Ideal for dusting applications with a high moisture content.
- Packaging: Resealable and recyclable.
Fat content, and why it matters
Much like the varieties of chocolate, fat content varies between each type of cacao powder. A high fat content creates a more rounded mouthfeel and less astringent flavours. A low fat content means the natural bitterness and fruit flavours of the cacao have a much stronger presence, with a lower level of sweetness. This particular powder has a high fat content of 20-22%, meaning the smoother texture compliments the flavour of the malt and caramel.