Looking for quality cocoa with an honest, organic taste?
Try our non-alkalised cocoa powder from Peru. It will enrich
your diet with a range of beneficial substances and give your culinary creations
a rich cocoa flavour, tenderness, and a delicate colour.
You can make a delicious cocoa drink that will warm the
hearts of children and adults alike – hot in winter and iced on hot days. You
can add it to dishes and drinks, e.g. porridge, yoghurt, muesli
or smoothies, to increase nutritional value and antioxidant intake. You'll also
shine with it when baking cakes, biscuits, and other
desserts.
Cocoa powder will supplement your dishes with a whole range of
important nutrients, such as polyphenols (flavan-3-ols,
theobromine), minerals (copper, manganese, magnesium, zinc, iron) and fibre. It
is a significant antioxidant, improves mood,
and thanks to theobromine, it will also gently invigorate you
when fatigue sets in.
A classic for your kitchen in first-class
quality.
Benefits
- 100% pure and natural product of
organic quality
- No artificial additives, colourings, flavourings,
preservatives
- Non-alkalised, with a high nutrient content
- Suitable for vegans
- Source of antioxidants – helps reduce oxidative stress
and slow down ageing
- Source of minerals and fibre
- Has mild stimulating and simultaneously
calming effects
- Improves mood
- Acts as an aphrodisiac
- Relieves muscle tension
Cocoa, known and unknown
The cocoa tree (Theobroma cacao) is a tree native
to the tropical parts of South America. People probably cultivated it as early
as the 5th century. Today, it is widespread throughout the tropical belt, widely
cultivated in Africa (Ivory Coast, Ghana, Cameroon, and others). Its name means
„food of the gods“. The fruits are about 30 cm long pods, which contain
seeds called cocoa beans. And it is from these that cocoa, a globally popular
ingredient, is made.
How is cocoa made?
Cocoa beans (nibs) are fermented, dried, roasted, shelled, and ground into
cocoa paste. This is used to make chocolate, or it is further pressed under high
pressure to separate the cocoa butter, which is used in the food, cosmetic, or
pharmaceutical industries. The remaining defatted cocoa mass is then crushed and
ground into cocoa powder.
What is the difference between alkalised and non-alkalised cocoa?
Alkalisation, also known as the Dutch process, is a method in which cocoa
beans or powder are treated with an alkaline solution to reduce pH. This process
softens the flavour, darkens the colour, and improves the solubility of cocoa.
However, it can lead to a reduction in the content of some beneficial
substances, such as antioxidants. Non-alkalised cocoa, on the other hand,
retains its original distinct flavour, has a lighter colour, and a slightly
higher nutrient content.
How to use
Cocoa powder can be used in baking cakes, biscuits, bundt cakes, muffins, and
other desserts. It is suitable for smoothies, porridges, or muesli. It can also
be used to prepare drinks or homemade chocolates. Simply add to water, milk, or
batter and mix thoroughly, or sprinkle on top of the dish.
Also use other ingredients from our offer and flavour your cocoa to
your taste:
Also try
Or try the already flavoured cocoa mass BEWIT
Ceremonial Cocoa Spirit, ORGANIC or BEWIT
Ceremonial Cocoa Cream Spirit, ORGANIC.
Do you love our cocoa? Also try BEWIT Cocoa Butter,
ORGANIC or BEWIT Cocoa Nibs,
ORGANIC RAW.
Recommended storage
Store in a cool, dark, and dry place at a temperature of 18–25 °C. Protect
from temperature fluctuations. After opening, keep in a tightly sealed
container.
Ingredients
100% cocoa powder from roasted cocoa beans (Theobroma cacao)
Country of origin
Peru