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, smoothness, and a delicate colour.
From it, you can whip up a delicious cocoa drink that will
soothe the souls of children and adults alike – hot in winter and iced on
scorching days. You can add it to food and drinks, e.g.,
porridge, yoghurt, muesli, or smoothies, to increase nutritional value and
provide antioxidants. 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 premium
quality.
Benefits
- 100% pure and natural product of
organic quality
- Free from 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
originating from the tropical parts of South America. People probably cultivated
it as early as the 5th century. Today, it is widespread throughout the tropical
belt, extensively cultivated in Africa (Ivory Coast, Ghana, Cameroon, and
others). Its name means „food of the gods“. The fruits are pods about 30 cm
long, which contain seeds called cocoa beans inside. And it is from these that
cocoa, a globally popular ingredient, is made.
How is cocoa made?
Cocoa beans (nibs) are fermented, dried, roasted, husked, 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 cocoa mass, stripped of its fat
component, 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.
Method of 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. Just add to water, milk, or
dough and mix thoroughly, or sprinkle on top of the dish.
Also, use other ingredients from our range and flavour your cocoa to your
liking:
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 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
Madagascar