Organic Cocoa Powder

Cocoa powder originates from the fruits of cocoa trees, native to the tropical regions of Mexico and South America. The Maya and the Aztecs praised cocoa beans for their delicious taste and ceremonial importance in rituals. They also considered them valuable enough to use as a means of payment.

Cocoa powder is made by crushing fresh cocoa beans and separating the solid mass from the cocoa butter. The process involves several steps, which include fermenting, drying, cleaning, roasting, and crushing of the beans. As it is naturally low in sugar, cocoa powder provides an excellent alternative to other less-healthy cocoa products. Whereas many cocoa powders are now artificially sweetened, our organic cocoa powder does not contain added fat or sugar. Cocoa powder is rich in minerals such as calcium, potassium, magnesium, and zinc. It is also a good source of protein and dietary fibre.

Cocoa is said to have a wide range of health benefits, as it contains high levels of polyphenols with antioxidant properties. Some researchers report that these antioxidants can be beneficial to long-term health. They also link cocoa to disease protection and praise it for its anti-inflammatory properties. Studies have praised cocoa powder for its ability to reduce inflammation and improve cholesterol. Cocoa powder has also been said to lower blood pressure, an effect that was first noted in the cocoa-drinking population of Central America.

Our organic cocoa powder is labeled as 10%-12% alkalized, which refers to the level of "Dutch process" or "alkalization" treatment it has undergone. The alkalization process involves treating cocoa beans with an alkaline solution (like potassium carbonate) to neutralize the acidity in the cocoa and create a smoother, milder flavor. This treatment can also darken the color of the cocoa powder.

The percentage (10%-12%) typically refers to the level of alkalization, which affects the pH of the cocoa powder. A 10%-12% alkalized cocoa powder means that the cocoa has been treated to a moderate degree of alkalinity, giving it a more neutral or less acidic taste compared to non-alkalized cocoa powder, which tends to have a more bitter and acidic flavor.

Alkalized cocoa is commonly used in recipes where a less acidic flavor is desired, such as in cakes, cookies, and beverages.