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Cocoa Powder

is the final product obtained by grinding the cocoa cake, which is the cocoa mass after hydraulic pressing, to reduce the fat content. Types of cocoa powder:   These two types have their own very specific flavor profiles. Non-alkalized cocoa powder has an acidic, somewhat astringent flavor with a typical chocolate note. Many of the acids naturally present in the cocoa bean are still present in the powder after processing. Roasting is the principle step in the production process that can influence the development of the final flavor. Alkalized cocoa powder, alkalization partially neutralizes the acids present in cocoa and reduces the astringency. It is a precisely defined treatment of the cocoa solids with an alkaline solution such as potassium carbonate. Alkalization, in combination with the roasting process, allows the cocoa manufacturer to directly influence both the flavor and the color of the final product. Depending on the degree of alkalization, the flavor profile can be described as ranging from mildly chocolate-like to a very pronounced, strong cocoa flavor.

Cocoa Butter

also know as theobroma oil, is the natural fat of the cocoa bean. The butter obtained through the hydraulic pressure of cocoa mass is pure, which guarantees all its extraordinary crystallization properties.

Cocoa Liquor

also known as cocoa mass, is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.


The cocoa bean, also cacao bean or simply cocoa or cacao, is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids, cocoa powder and cocoa butter are extracted
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