A natural cacao profile
A classic roasted cacao taste means this powder will add a fabulous flavour layer to your creations. A fruity character also ensures a balance between sweet and bitter, with a clean mouthfeel. Due to this being a natural powder, it’s also an ideal powder for clean-label recipes. It contains notes of cherry, dry fruits and spices.
Technical Specifications
A 100% cacao, no added sugar, low fat non-alkalised powder.
- Flavour profile: Roasted cacao with notes of cherry, dry fruits and spices.
- Colour (see pictures above for wet and dry differences): Striking dark brown
- PH level: maximum 6.1
- Fat content: 10-12%
- 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: Very high
- Applications: Ideal for clean-label 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. This powder has a very low fat percentage of 10-12%, which is quite uncommon among cacao powders. As such, the cacao flavour and natural bitterness will be more present.