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Cacao Powder: frequently asked questions

Dec 02,2019 03:11:47 PM

Cacao Powder: frequently asked questions

Q:    How is Cacao Powder processed?

A:    Organic Cacao is picked and then immediately starts a natural fermentation in the fruit like pod for about 48-72 hours. The beans are then low temperature dried and their shells are removed before being crushed into smaller size pieces. To make a paste, the nibs are churned and ground down until a raw paste forms. When raw cacao is cold pressed under immense pressure, the oils separate from the fiber or ‘cake’. The oils solidify at approximately 95°F and become 100% Cacao Butter.

 

Q:   Can Cacao Powder be eaten raw or cooked?

A:   Yes, the powder can be used raw and in fact, you get more benefits not heating/cooking raw cacao as it is full of enzymes, vitamins, and nutrients that are carefully preserved in the low temperature processing.

 

Q:  What is the difference between Cocoa and Cacao and can I use them in the same way?

A:   Often times the terms cacao and cocoa are synonymous when referring to a powdered confectionary chocolate. However, the term cocoa can also refer to a combination of ingredients that represent a chocolate flavor, but also include sugar, dried milk, and/or other colorings or additives. Cacao Powder is organic, raw, non-GMO, pure, fairly traded, and non-alkalinized. Pure Cacao is 100% chocolate, rich in flavor, and nutritionally abundant.


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