Velvet Rouge Ultime is an exceptional cocoa powder offering a rich, full-bodied flavour, beautifully balanced with roasted and almond notes. Designed for chefs and chocolatiers seeking both taste intensity and visual appeal, this powder delivers a deep mahogany red colour and bold flavour that elevates any creation—from patisserie to gelato, drinks, or desserts. 

This is the updated product replacing Cacao Barry Cocoa Powder; Rouge 1kg (Code: SCC1463, previously SCC463). 

Crafted from fine flavour beans sourced from Cameroon, Velvet Rouge Ultime showcases the deep complexity of African cocoa—smoky, nutty, and rich, with an unmistakably elegant finish. 

An intense cacao experience... 

A punchy cacao flavour means this powder is the ideal option for richer recipes, whilst providing a deep mahogany red colour. The taste of dried fruits in Rouge Ultime’s flavour profile is balanced perfectly by the bitter notes, treading the line between sweetness and bitterness.  

Technical Specifications 

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

• Flavour profile: An intense & complex cacao flavour with smoky and dried fruit undertones 
• Colour (see pictures above for wet and dry differences): Bright deep mahogany red. 
• pH level: 7.8-8.4 
• Fat content: 20-22% 
• Origin: Red Cameroon fine flavour beans 
• Particle size / fineness: Minimum 99.6% particle size <75?m. 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: Multi-application, this can be used in all recipes with positive outcomes 
• Packaging: Resealable and recyclable 

Why It Matters: With a fat content of 20–22%, Velvet Rouge Ultime delivers a smoother, rounder mouthfeel, reducing bitterness and enhancing depth. This higher fat level helps balance the natural intensity of the powder, allowing the roasted and almond notes to come through without overwhelming the palate. 

Why Choose a Dark Cocoa Powder? Dark cocoa powders are highly versatile and often preferred for stronger flavour impact in recipes. Velvet Rouge Ultime offers all the benefits of a dark powder—deep colour, bold taste—with the added complexity of a refined profile. It pairs beautifully with sweet, nutty, or fruit-forward creations. 

Flavour Pairing Recommendations This powder pairs particularly well with: Blackcurrant Ginger Grapefruit Scotch Walnut Hazelnut Coffee Tequila Recommended Chocolate Pairings Tanzanie 75% – for fruity, bold contrast Papouasie 35% – for a soft, buttery complement Sustainability Commitment Part of the Callebaut Signature Collection, Velvet Rouge Ultime supports Cocoa Horizons – a programme dedicated to improving the livelihoods of cocoa farmers and their communities. Established by Barry Callebaut in 2015, Cocoa Horizons promotes sustainable, entrepreneurial farming and aims to build self-sustaining cocoa-growing communities that protect both nature and future generations.

An intense cacao experience... 

A punchy cacao flavour means this powder is the ideal option for richer recipes, whilst providing a deep mahogany red colour. The taste of dried fruits in Rouge Ultime’s flavour profile is balanced perfectly by the bitter notes, treading the line between sweetness and bitterness.  

Technical Specifications 

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

• Flavour profile: An intense & complex cacao flavour with smoky and dried fruit undertones 
• Colour (see pictures above for wet and dry differences): Bright deep mahogany red. 
• pH level: 7.8-8.4 
• Fat content: 20-22% 
• Origin: Red Cameroon fine flavour beans 
• Particle size / fineness: Minimum 99.6% particle size <75?m. 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: Multi-application, this can be used in all recipes with positive outcomes 
• Packaging: Resealable and recyclable 

Flavour Pairing Recommendations  

This is a versatile cacao powder that works in most applications, but below are some pairings that would particularly complement this flavour profile: 

• Blackcurrant 
• Ginger 
• Grapefruit 
• Scotch 
• Walnut 
• Hazelnut 
• Coffee 
• Tequila 

Pairing Chocolate 

• Tanzanie 75% 
• Papouasie 35% 

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.