You may sometimes hear that eating too much chocolate can be harmful to your health, but take into consideration that it is sugar and other additives that can weaken the benefits you get from cocoa products. The pure cocoa powder itself can affect your body in possibly many positive ways, so it is worth adding it to your chocolate cookies and cakes to make your baking healthier.
Scientists have been researching cocoa powder and dark chocolate for a long time and have discovered that it combines a lot of potential health benefits (source 1, source 2). It likely has such health benefits as lowering your blood pressure, improving your mood, providing you with more energy, and helping you to protect your heart. Keep in mind that it is no medicine but nevertheless, consuming it in reasonable amounts can affect your health in potentially positive ways!
Our Cocoa Powder Products
In our online store, you can easily find the following products:
Organic cocoa powder
Vegan cocoa powder
Black cocoa powder (also called dark cocoa powder)
Unsweetened cocoa powder
Dutch cocoa powder
Let's explore all of them in a bit more detailed way!
Organic Cocoa Powder
If apart from the excellent chocolate flavor, you also care about how your baking ingredients have been made, you can safely go for our organic cocoa powder. Here, you get 100% organic cocoa solids without any lecithin or other unwanted additives.
Vegan Cocoa Powder
For those whose priority is to make cookies and other baking goods with no exploitation of animals, we have prepared vegan cocoa powder. Moreover, it does not contain any added colors or fillers, and it is naturally processed with no alkalization.
Black Cocoa Powder (Dark Cocoa Powder)
Black cocoa powder is characterized mostly by its dark roast cocoa taste. It is earthy and heady with light fudge nuances enriched with a final floral flavor. It can definitely improve your baking and chocolate-making process by providing an intense, unforgettable experience.
Unsweetened Cocoa Powder
Unsweetened cocoa powder is made from alkalized raw cacao that can be easily recognized by its red color. As it has lower acidity, it does not react with a baking powder which can be crucial in certain recipes. It is produced with no added sugar or lecithin emulsifier.
Dutch Cocoa Powder
In the 19th century, a Dutch scientist called Coenraad J. van Houten discovered an affordable method to extract cocoa butter from cocoa beans and combine it with a sodium or potassium carbonate solution. In this way, we can obtain the so-called Dutch cocoa powder, which is alkalized and, therefore, more chocolatey, more earthy, and less acidic.