Organic cocoa | blend | ground | roasted | de-oiled 20-24%

What is it about / Product description

Biova organic cocoa is a finely ground, roasted cocoa powder from the Dominican Republic with a fat content of 20–24%. The uniformly brown powder with a fine / flaky grain dissolves very well in liquids and doughs. This creates an intense, full-bodied cocoa note for demanding applications in the kitchen and bakery.

Thanks to partial defatting, this organic cocoa powder offers a well-balanced compromise between robust flavor and good processability. Stable Biova quality, gentle roasting and the homogeneous structure make it ideal for bulk / retail variants and professional processors. Reliable dosing is also a clear advantage for ambitious home bakers.

In practice, the organic cocoa is excellently suited for drinking chocolate, baked goods, desserts and muesli mixes. The powder is easy to stir in, colors doughs and creams an even brown and provides a rounded, chocolaty aroma. This way, the food service industry, manufacturers and private households alike benefit from a versatile organic cocoa powder.

Origin

The cocoa beans come from the Dominican Republic, where the tropical climate and fertile soils offer optimal conditions for high-quality cocoa. On specialized plantations, the fruits are carefully harvested, fermented and dried. Biova relies on a transparent, long-term oriented supply chain.

Cultivation / Production / Harvest

After harvesting, the beans are fermented, sun-dried and then gently roasted. They are then ground and part of the cocoa butter is removed, resulting in a defatted cocoa with a fat content of 20–24%. The press cake is milled into a fine / flaky powder for bulk goods and end-consumer variants.

Special features

Defatting to 20–24% fat makes the cocoa powder particularly easy to dose and versatile in use. The fine / flaky grain ensures good solubility and even distribution in doughs, beverages and dry mixes. As bulk goods, the organic cocoa is of interest for bakeries, food service, manufacturers and households with higher demand.

Differences in origin and processing

Depending on the country of origin, cocoa beans develop different aromas ranging from fruity to nutty. The blend used by Biova combines different lots to achieve a balanced, reproducible cocoa profile. Fermentation time, roasting degree and level of defatting influence the color, solubility and intensity of the powder.

Taste & aroma

The cocoa powder has a pleasantly chocolaty aroma with subtle roasted notes. On the palate it shows an intense cocoa profile with balanced bitterness and a fine, tart sweetness. The rich brown color ensures an appetizing appearance in baked goods, creams, glazes and desserts.

Possible applications

• Preparation of drinking 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
• Grain size: fine / flaky
• Color: brown
• Fat content: approx. 20–24% (defatted)
• Weight per unit: approx. 1.05 kg per unit
• Product type: Food / spice, bulk goods