Valrhona cocoa powder unsweetened

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The creation of cocoa powder Cocoa powder is obtained from cocoa beans, which are scooped out of the opened cocoa pod. The beans are first fermented, dried and then roasted to develop their full chocolate aroma.

The almond-shaped cocoa bean is then freed from its shell and broken. In the next processing step, the cocoa nibs are ground into cocoa mass. This pasty product is used to make chocolate.

Cocoa powder is also obtained from the cocoa mass. The cocoa mass is pressed to separate the cocoa powder from the fat naturally contained in the bean, namely the cocoa butter.

This results in cocoa powder with a low fat content and an intense cocoa flavour on the one hand, and cocoa butter with a very high fat content on the other. After pressing, the cocoa butter is flavourful. The butter only acquires its neutral taste after deodorisation.