Organic cocoa | blend | ground | roasted | heavily de-oiled 10-12%

What is it about / Product description

Organic cocoa from the Dominican Republic is a finely ground, roasted cocoa powder with a strongly de-oiled fat content of 10–12%. The brown, fine to slightly flaky powder dissolves well in liquids and is suitable as an aromatic base for drinks, desserts and baked goods.

Due to the strong de-oiling, this cocoa powder offers an intense flavour with a reduced fat content and can be dosed precisely. Careful roasting, homogeneous grinding and the low-cadmium standard underline the high Biova quality for professional users and demanding kitchens.

In use, the organic cocoa proves to be versatile – from classic drinking chocolate to baking cocoa for cakes, brownies and cookies, through to creams and ice cream. This way you can also refine porridge, smoothies or muesli and give your recipes a full-bodied, chocolatey note.

Origin

The cocoa beans come predominantly from the Dominican Republic, complemented by selected lots from Uganda and the Congo. Tropical climate, nutrient-rich soils and carefully selected growing regions ensure a well-rounded, chocolatey aroma profile in Biova quality.

Cultivation / Production / Harvest

The cocoa trees are cultivated according to organic guidelines without synthetic crop protection agents. After harvesting, the beans are fermented, gently dried, roasted and then finely ground. Due to the strong de-oiling to 10–12% fat, a free-flowing powder is obtained, ideal for gastronomy, manufactories and bulk applications.

Special features

Characteristic are the strongly reduced fat content with a robust cocoa aroma and the very good solubility. The fine, brown granulation in the fine / flaky version makes it easier to stir into doughs, creams and drinks. As Biova bulk goods with low-cadmium specification, the product is designed for larger processing quantities and yet remains practical for the home kitchen.

Differences in origin and processing

Cocoa from the Dominican Republic shows a balanced chocolatey profile with subtle fruity notes, while lots from Uganda and the Congo are often somewhat stronger. Fermentation, roasting degree and de-oiling determine the colour, solubility and intensity of the powder and give this strongly de-oiled cocoa powder a clearly defined, easily controllable flavour profile.

Taste & aroma

From a sensory perspective, the powder impresses with a strong, classic chocolate flavour and a variety-typical, fine bitterness. Roasting brings out warm, nutty and slightly malty notes; the aroma is intensely cocoa-typical and already gives baked goods and drinks a pleasant chocolate smell during preparation.

Possible applications

• Preparation of drinking cocoa or hot chocolate with milk or plant-based drinks
• Use as baking cocoa for cakes, brownies, muffins and cookies
• Refining desserts, creams, ice cream, porridge, smoothies or muesli

Product specification

• Country of origin: Dominican Republic, Uganda, Congo
• Granulation: fine / flaky, bulk goods
• Colour: brown