Organic cocoa blend, ground, roasted, 20–24% fat

Product description

This organic cocoa from Biova is a finely ground, roasted cocoa powder made from a carefully balanced blend with a fat content of 20–24%. The evenly brown, fine to slightly flaky powder disperses well in liquids and doughs and is suitable for everything from home baking to professional kitchen use.

Thanks to partial deoiling, this organic cocoa powder combines a robust flavour with reliable dosing and easy handling. Consistent Biova quality and the homogeneous structure support reproducible results in baked goods, beverages and dry mixes.

Whether for hot chocolate, desserts, muesli or cakes, this organic cocoa is highly versatile and ensures an even colour in doughs and creams. Artisan producers, foodservice and home users alike benefit from a flexible cocoa powder in proven Biova quality.

Origin

The cocoa beans come predominantly from the Dominican Republic, with its tropical climate and fertile soils. Specialised plantations supply the raw material according to clearly defined quality standards, and Biova relies on a transparent, long-term supply chain.

Cultivation / Production / Harvest

After harvesting, the cocoa pods are opened, the beans are fermented and sun-dried. They are then gently roasted and ground, and part of the cocoa butter is removed to obtain a deoiled cocoa with 20–24% fat. The resulting press cake is milled into a fine to slightly flaky powder.

Key features

Deoiling to 20–24% fat makes this cocoa powder particularly easy to dose and highly versatile. The fine / slightly flaky particle size ensures good solubility and even distribution in doughs, drinks and dry mixes, making the product ideal for bulk use in bakeries, foodservice and artisan production.

Differences in origin and processing

Depending on the country of origin, cocoa beans develop flavour notes ranging from fruity to nutty. The blend used by Biova combines different lots to create a balanced, reproducible cocoa profile, while fermentation time, roast level and degree of deoiling determine the colour, solubility and intensity of the powder.

Taste & aroma

The cocoa powder has a distinctly chocolatey aroma with subtle roasted notes. On the palate it shows an intense cocoa profile with balanced bitterness and a fine, robust sweetness, while the deep brown colour provides an attractive appearance in baked goods, creams, glazes and desserts.

Suggested uses

• Preparation of hot chocolate, cocoa drinks and shakes
• Use in cakes, pastries, brownies, muffins and desserts
• Production of chocolate sauces, creams, glazes and muesli mixes

Product specification

• Country of origin: Dominican Republic
• Particle size: fine / slightly flaky
• Colour: brown
• Fat content: approx. 20–24% (deoiled)
• Weight per unit: approx. 1.05 kg bag
• Product type: Food / spice, bulk