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Natural 5-9.5% cocoa powder is obtained from dark, rich, and luscious cocoa beans that have been roasted before grinding into fine powder. It is made without the use of sugar and has a strong flavour profile.
For food safety, the first stage of production begins with a cocoa cleaning and stone removal machine. The second stage, roasting cocoa is depended on the temperature and time of roasting in order to minimize the moisture while dictating the flavour profile of the chocolate. After being skinned and pulverized, the roasted cocoa beans become cocoa nibs. The purpose of the grinding process is to generate cocoa mass and cocoa liquor. The production of cocoa butter is the second stage. The cocoa butter solid, which is rich in organic oil, is obtained through compressing, filtration, and cooling. The next step is to turn cocoa butter into cocoa powder. The remainder of the piece is coarsely crushed and mashed into a powder. The final step in producing more fine cocoa powder and improving the quality is fine pulverization. |
| Additional Information | The dark brown colour comes from excellent cocoa powder that was obtained organically without the use of chemicals or additions. It is rich in dark brown colour and a delectable mild chocolate flavour with a hint of toasted nuts and dried fruits. It contains flavonoids, which counteract oxidative stress, and also minerals including manganese and magnesium, along with dietary fiber. Caffeine and theobromine are also included, which can enhance and boost health-related functions such as mood expression and blood circulation. |
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