This high fat cocoa powder (22-24% cocoa butter fat content) is of Tanzanian Origin in Eastern Africa. This very finely ground and rich brown cocoa powder encompasses a perfect balance of red fruit and chocolate flavors revealing fine fruity aromas and a typical hint of vanilla as well.
High-fat cocoa powder results in richer, more moist and tender baked goods - perfect for the cake and baking industry, icecream and chocolate confectionery. Unlike supermarket brands which are generally low-fat cocoa powder (10-12% fat) which can lead to drier, crumblier results due to its higher starch content.
For recipes where a rich, moist, and tender texture is desired (like cakes, brownies, and fudges), high-fat cocoa powder is generally preferred. A lower fat cocoa powder is preferred only for meringues.
(Product has been repackaged from bulk bags)
pH 7.6-8.2 (High alkalized - also known as Dutched)
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