Deep, strong cacao taste
An intense cacao taste with high bitterness makes this cacao powder the ideal option for bakers and chocolatiers in need of a high bitter profile with an intensely dark, charcoal colour to match.
Technical Specifications
A 100% cacao, no added sugar, low fat alkalised powder.
- Cacao content: 100%
- Performance: The ability to achieve an intense black colour result.
- Flavour profile: Strong and bitter cacao taste, with notes of cookie, florals and a touch of sesame.
- PH level: 6.7-7.1
- Fat content: 10-12%
- Origin: A selection of premium origin cacao 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: Standard for alkalised powder.
- Applications: Adds a remarkable dark colour to bakery recipes such as dry cookies or pastry applications such as Joconde.
- 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. With an extremely low fat percentage, the cacao flavour and bitterness are much more present in this powder.
Why use a dark cacao powder?
The dark range of cacao powders are multi-application (much like a light cacao powder), but a darker powder will often have a higher level of bitterness and a stronger cacao flavour, meaning it’s an ideal pairing for a sweeter product.