Best selling Cocoa from Naturata
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1. 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).
2. Naturata Lightly de-oiled cocoa, Fairtrade powder
This cocoa has a higher cocoa butter content (21% cocoa butter) compared to heavily defatted cocoa (11% cocoa butter), resulting in a particularly round and full-bodied flavor. The powder dissolves wonderfully in both warm and cold milk.
Cocoa
Quantity discount
CHF9.20 per piece for 2 units CHF73.60/1kg
Naturata Lightly de-oiled cocoa, Fairtrade powder
125 g
3. Naturata Hot chocolate organic
Warm and soothing: The delicious composition of low-fat cocoa and Sucanat whole cane sugar has an intensely chocolatey flavor with a subtle sweetness.
Special features: The hot chocolate contains exclusively fair trade ingredients from controlled organic farming. By avoiding emulsifiers such as soy lecithin, it is ensured that no traces of genetically modified organisms enter the product.
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. They are layered in boxes for several days and aerated at regular intervals. The sugar content in the fruit pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the fruit pulp to separate from the beans and flow away. After fermentation, the cocoa beans are dried in the sun, cleaned, and then roasted. The fully roasted seeds are crushed and coarsely ground, causing the mass to liquefy. The liquid cocoa mass is then pressed, extracting some of the cocoa butter. This process is mechanical, and 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 low-fat (at least 20% cocoa butter) or high-fat (approximately 10% cocoa butter). Finally, in the hot chocolate, low-fat cocoa (40%) is mixed with the finest Sucanat whole cane sugar in organic quality (60%). The delicious, soothing hot beverage is ready.
4. Naturata Cocoa drink organic
Heavenly intense cocoa enjoyment with a pleasant sweetness for both young and old. The powder dissolves wonderfully in both warm and cold plant-based milk.
Special features: The cocoa drink contains only fair-trade ingredients from controlled organic farming. By avoiding emulsifiers like soy lecithin, it is ensured that no traces of genetically modified organisms enter the product.
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. They are layered in boxes for several days and aerated at regular intervals. The sugar content in the fruit pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the fruit 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 mechanical, and the fat is not extracted with chemical solvents. What remains is the press cake, which is finely ground into cocoa powder. Depending on the residual cocoa butter content, the cocoa is classified as low-fat (at least 20% cocoa butter) or high-fat (approximately 10% cocoa butter). Finally, the cocoa drink is made by mixing high-fat cocoa (35%) with the finest organic cane sugar (65%). The cocoa beans used are alkalized before roasting, meaning they are treated with the acidity regulator potassium carbonate (also known as potash). This makes the cocoa more soluble.
5. Naturata Fine
The premium cocoa from Naturata has a higher cocoa butter content (21% cocoa butter) compared to strongly de-oiled cocoa (11% cocoa butter), which gives it a robust, characteristic cocoa flavor. Unprocessed.
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