Naturata Kakao Stark entölt

Due to the low cocoa butter content, the highly de-oiled cocoa has a strong, tangy cocoa flavour. Natural. Special features: 100% organic and fair trade. The organic beans for Naturata cocoa come from various Fairtrade projects in South America. Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa fruit contains the white-bluish, almond-shaped cocoa beans. The typical flavours of cocoa develop during fermentation and roasting. Firstly, the beans are fermented. To do this, they are stacked in boxes for several days and aerated at regular intervals. The sugar content in the fruit pulp leads to a fermentation process in which the temperature rises to 45-50 °C. This causes the fruit pulp to separate from the beans. This causes the fruit pulp to separate from the beans and flow off. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. The roasted seeds are crushed and coarsely ground. This liquefies the mass. The liquid cocoa mass is then pressed, whereby some of the cocoa butter is extracted. This process is carried out 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 amount of cocoa butter remaining, the cocoa is labelled as either lightly de-oiled (at least 20 % cocoa butter) or heavily de-oiled (at least approx. 10 % cocoa butter).