Organic cocoa powder, strongly de-oiled, roasted, low cadmium 1.05 kg

Product description

This organic cocoa from carefully selected beans 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 ideal for drinks, desserts and baked goods.

Thanks to the strong de-oiling, the cocoa powder delivers an intense flavour with a reduced fat content and remains free-flowing. The homogeneous grinding, low-cadmium specification and controlled Biova quality make it particularly attractive for foodservice, artisan producers and demanding professional kitchens.

In use, this organic cocoa is highly versatile – from classic drinking chocolate to baking cocoa for cakes, brownies and cookies through to creams and ice cream. It also refines porridge, smoothies or muesli with ease and gives them a full-bodied, chocolatey note.

Origin

The cocoa beans come predominantly from the Dominican Republic, complemented by lots from Uganda and the Congo. The tropical climate and nutrient-rich soils create a rounded, chocolatey aroma profile in typical Biova quality.

Cultivation / processing / harvest

The cocoa trees are grown in line with organic standards without synthetic crop protection agents. After harvesting, the beans are fermented, gently dried, roasted and then finely ground; the strong de-oiling to 10–12% fat results in a cocoa powder that is easy to dose for bulk applications.

Key features

Typical are the greatly reduced fat content combined with a robust cocoa aroma and very good solubility. The fine brown granulation in a fine / flaky grade makes it easy to stir into doughs, creams and drinks, while Biova’s low-cadmium standard provides additional product safety.

Differences in origin and processing

Cocoa from the Dominican Republic shows a well-balanced chocolate profile with subtle fruity notes, while lots from Uganda and the Congo are often somewhat stronger and more bitter. Fermentation, roast level and degree of de-oiling determine colour, solubility and intensity and give this strongly de-oiled cocoa powder a precisely controllable flavour profile.

Taste & aroma

On the palate, the powder convinces with a strong, classic chocolate taste and the fine, variety-typical bitterness. Roasting brings out warm, nutty and slightly malty notes, while the aroma is intensely cocoa-typical and already gives baked goods and drinks a pleasant chocolate scent during preparation.

Suggested uses

• Preparing 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 product
• Colour: brown