An intense cacao experience

A punchy cacao flavour means this powder is the ideal option for more rich recipes, whilst offering a deep mahogany red colour. The addition of dried fruits in this flavour profile pairs perfectly with the bitterness level, treading the line between sweetness and bitterness. 

Technical Specifications

A 100% cacao, no added sugar, high fat alkalised powder.

• Flavour profile: An intense & complex cacao flavour with smoky and dried fruit undertones.
• Colour (see pictures above for wet and dry differences): Bright deep mahogany red.
•  PH level: 7.8-8.4
•  Fat content: 20-22%
• Origin: Red Cameroon fine flavour beans.
• Particle size / fineness: Minimum 99.6% particle size <75μm. The finer the powder, the better the flavour release, smoothness and consistent colour achieving the best aesthetic results.
•  Moisture: Maximum 4.5%
•  Dispersibility: Standard for alkalised powder.
• Applications:  Multi-application, this can be used in all recipes with positive outcomes.
•  Packaging: Resealable and recyclable. 

Fat content, and why it matters

Much like the varieties of chocolate, fat content varies between each type of cacao powder. A high fat content creates a more rounded mouthfeel and less astringent flavours. A low fat content means the natural bitterness and fruit flavours of the cacao have a much stronger presence, with a lower level of sweetness. This powder benefits from a higher percentage fat content of 20-22%,, balancing the high level of bitterness. 

Why use a dark cacao powder? 

The dark range of cacao powders are generally multi-application (much like a light cacao powder), but a darker powder will often have a higher level of bitterness and a stronger cacao flavour, meaning it’s an ideal pairing for a sweeter product.

The pairing recommendations 

This is a versatile cacao powder that works in most applications, but below are some pairings that would particularly complement this flavour profile:

• Blackcurrant
• Ginger
• Grapefruit
• Scotch
• Walnut
• Hazelnut
• Coffee
• Tequila

Pairing Chocolate

•  Tanzanie 75%
•  Papouasie 35%
•  Passy^TM 70%

Cacao Barry works in partnership with the Cocoa Horizons program and 100% of Cacao Barry cocoa beans are sustainably sourced. Established in 2015 by Barry Callebaut, the Cocoa Horizons Program works to improve the livelihoods of cocoa farmers and their communities through the promotion of sustainable, entrepreneurial farming, improved productivity and helping to build self-sustaining communities within the cocoa farming sector that protect nature and children.