Naturata Cocoa powder heavily deoiled 10-12% organic

Due to its low cocoa butter content, the strongly de-oiled cocoa impresses with a robust and bitter cocoa note. Naturally pure.

Special features: 100% organic and fair trade. The organic beans for Naturata cocoa come from various Fairtrade projects in South America.

Production: Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa fruits contains the white-blue, almond-shaped cocoa beans. The typical flavor compounds of cocoa develop during fermentation and roasting. First, the beans are fermented. For this, they are layered in boxes for several days and aerated at regular intervals. The sugar content in the pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the pulp to separate from the beans and flow away. After fermentation, the cocoa beans are sun-dried, cleaned, and then roasted. The fully roasted seeds are crushed and coarsely ground. During this process, the mass liquefies. The liquid cocoa mass is then pressed, extracting part of the cocoa butter. This process is done mechanically. The fat is not extracted with chemical solvents. What remains is the press cake, which is finely ground into cocoa powder. Depending on the remaining cocoa butter content, the cocoa is classified as weakly de-oiled (at least 20% cocoa butter) or strongly de-oiled (at least about 10% cocoa butter).