Fudge and fruit flavours
With a rich, fudgy taste and notes of red fruits with a hint of hazelnut, this cacao powder packs a punch on the flavour profile. Ideal for aerated bakery recipes (macarons, meringue, croissants and mousses) due to this powder being defatted and alkalised, the Legere 1% offers better stability when baking compared to other cacao powders.
Technical Specifications
A 100% cacao, no added sugar, low fat alkalised powder.
- Flavour profile: Fudgy chocolate taste with notes of red fruits, hazelnut and florals.
- Colour (see pictures above for wet and dry differences): Light pink (dry)/red-brown (wet)
- PH level: maximum 7.6-8.2
- Fat content: Maximum 1%
- Origin: Finest quality West African beans.
- Particle size / fineness: Minimum 99.5% particle size <75μm. The finer the powder, the better the flavour release, smoothness and consistent colour achieving the best aesthetic results.
- Moisture: Maximum 5%
- Dispersibility: Standard for alkalised powder.
- Applications: Ideal for aerated baking recipes.
- 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. Having a maximum of 1% fat content, this cacao powder has a high bitterness level.