An intense cacao experience
A punchy cacao flavour means this powder is the ideal option for more rich recipes, whilst offering a deep mahogany red colour. The addition of dried fruits in this flavour profile pairs perfectly with the bitterness level, treading the line between sweetness and bitterness.
Technical Specifications
A 100% cacao, no added sugar, high fat alkalised powder.
- Flavour profile: An intense & complex cacao flavour with smoky and dried fruit undertones.
- Colour (see pictures above for wet and dry differences): Bright deep mahogany red.
- PH level: 7.8-8.4
- Fat content: 20-22%
- Origin: Red Cameroon fine flavour 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 powder benefits from a higher percentage fat content of 20-22%,, balancing the high level of bitterness.