Cacao Powder 20-22%, Alkalized
Selected cacao beans are first washed and desinfected. The skins of the cacao are softened using low heat treatment, and then the grains are ground and de-husked to obtain cacao nibs. The nibs then go through a grinding process to obtain cacao paste, which is then poured into a press to take out the oil from it (which after cooling is solidified and known as cacao butter). Once we take out the oil from the cacao paste, we are left over with the cacao ""cake"" or ""press cake"", which after cooling down is grinded to obtain the cacao powder. Alkalization (or Dutch processing) ensures the darker brown colour and milder taste, with a fat content of 20 - 22%. Alkalized cacao powder is rich in minerals and flavonoids (but less than natural cacao powder). Can be used in ice cream, hot cacao and baking products.