Deep, strong cacao taste

An intense cacao taste with high bitterness makes this cacao powder the ideal option for bakers and chocolatiers in need of a high bitter profile with an intensely dark, charcoal colour to match. 

Technical Specifications

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

• Cacao content: 100%
• Performance: The ability to achieve an intense black colour result.
• Flavour profile: Strong and bitter cacao taste, with notes of cookie, florals and a touch of sesame.
• PH level: 6.7-7.1
• Fat content: 10-12%
• Origin: A selection of premium origin 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 alkalised powder.
• Applications: Adds a remarkable dark colour to bakery recipes such as dry cookies or pastry applications such as Joconde.
• 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. With an extremely low fat percentage, the cacao flavour and bitterness are much more present in this powder. 

Why use a dark cacao powder? 

The dark range of cacao powders are 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 dark and bitter flavour profile that best suits bakery and confectionery recipes. Below are some pairings that would best compliment this flavour profile:

• Apricot
• Blackberry
• Coconut
• Dried rose
• Ginger
• Pineapple
• Porter beer
• Pernod

Pairing chocolate

• Extra-bitter Guayaquil 64%
• Alto el Sol 65%
• Equateur 76%

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.