A fruit forward profile

A balance of yellow fruit notes and sweet spices makes this cacao powder an ideal option for those in need of a more fruity  profile, with the addition of slight acidity. 

Technical Specifications

A 100% cacao, no added sugar, low fat non-alkalised powder.

• Flavour profile: Fruity chocolate profile with a unique tang, notes of citrus and sweet spices. 
• Colour (see pictures above for wet and dry differences): Natural light beige 
• PH level: maximum 6.0
• Fat content: 10-12%
• Origin: Certified organic Santo Domingo cacao 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 natural powder.
• Applications:  Ideal for clean-label recipes due to its natural content.
• Packaging: Resealable and recyclable. 

Fat content, and why it matters

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 has a very low fat percentage of 10-12%, which is quite uncommon among cacao powders. As such, the cacao flavour and natural bitterness will be more present. 

The pairing recommendations 

This is a cacao powder that best suits clean-label recipes. Below are some pairings that would best compliment this flavour profile:

• Blood orange
• Cinnamon
• Juniper berry
• Mint
• Verbena
• Raspberry
• Gin
• IPA beer

Pairing Chocolates

• Evocao^TM  72%
• Ocoa^TM 70%
• Saint-Domingue 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.