These cacao beans are harvested in large pods which are split open and then allowed to ferment, mellowing the natural bitterness of the beans. After fermentation, cacao beans are roasted and then hulled to expose the cacao nibs, which are then ground to produce chocolate liquor, the chocolate liquor is pressed to squeeze out the rich cocoa butter. Without pressing, the chocolate liquor would be greasy, fatty, and very unpleasant, even with the addition of sugar and spices. The pressing separates the chocolate liquor into two components: cocoa butter, and cocoa solids. To produce cocoa powder, the cocoa solids are pressed again, ensuring that around 75% of the original cocoa butter has been removed, and creating a substance called press cake. The press cake is dried, and then ground into cocoa powder. Natural cocoa powder is naturally very strong, slightly acidic, and very dark. Dutch cocoa is alkalized to remove the natural acidity Pure cocoa powder is very intense and bitter.

Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.

Suggestions:  
1. To ensure solubility, make a smooth paste of cocoa powder and warm water before adding other ingredients.
2. Cocoa is a suitable ingredient for use in cakes, sweets, brownies, desserts, puddings, ice cream, and chocolate coatings

Country of Origin: Peru

This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.

Ingredients: Organic Ground Roasted Cocoa Beans