In comparison with fat-reduced cocoa (10-12 % cocoa butter), this cocoa has a higher cocoa butter content (20-22 % cocoa butter) and therefore a particularly strong, typical cocoa flavour. 100 % natural.
100 % organic, Fairtrade cocoa and climate-neutral: The beans for this premium cocoa come primarily from cultivation projects in the Dominican Republic. Preferably, premium cocoa varieties such as Trinitario cocoa are used. The smallholders receive purchase guarantees and fair prices. Specialist advisers are on site to give support with cultivation and help with organic certification.
In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this cocoa. Find out more about the sponsored climate protection project at www.myclimate.org by entering the tracking number on the label.
- Valuable ingredients:
- folding carton, 125g
- Packaging material:
- paper, pe, pp
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Dominik. republic, Various countries
- 100% bio
- EWG 834/2007 standard
- Not EU farming
- High-quality Demeter ingredients, processed naturally
- Raw materials are sourced from small-farmers' cooperatives
- Without auxiliary agents or additives
- Selected origin
Average nutritional value & analysis results per 100 g:
- 1.749 kJ / 418 kcal
of which saturates
of which sugars
- 28,0 g
- 0,05 g
- Sesame Seeds
- not contained
- traces possible
Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans.
Cocoa's typical aroma develops during fermentation and roasting: first, the beans are fermented. To do this, they are stored in layers in boxes for several days and ventilated at regular intervals. The sugar content of the fruit pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the pulp to liquefy and trickle off the beans. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. The roasted beans are crushed and coarsely ground. In the process, the mass liquefies. The liquid cocoa mass is then pressed, whereby the cocoa butter is partially extracted. This process is performed mechanically. No chemical solvents are used to extract the fat. What is left is the press cake which is ground to make the extremely fine cocoa powder. Depending on the remaining cocoa butter content, the cocoa is designated either cocoa (at least 20 % cocoa butter) or cocoa fat-reduced (at least approx. 10 % cocoa butter).
Tips for preparation
The premium cocoa gives cakes and desserts a chocolatey note and also tastes delicious as hot drinking chocolate!