A captivating, milk chocolate taste
Offering a milky, caramel profile, this a superb option for chefs, bakers and chocolatiers alike. A light, autumn-like brown colour also ensures the finished look of your creation will match the milky, sweet taste.
Technical Specifications
A 100% cacao, no added sugar, high fat alkalised powder.
- Flavour profile: A rounded chocolate taste with notes of caramel, whole milk and almond.
- Colour (see pictures above for wet and dry differences): Warm autumnal brown
- PH level: 6.8-7.2
- Fat content: 22-24%
- 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: Standard for alkalised powder.
- Applications: Multi-application, this can be used in all recipes with positive outcomes.
- 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 22-24% meaning the smoother texture compliments the silky, caramel flavour.