What you need to know about Cacao Powders
Cacao Farming
Cocoa farming starts from the growth of Cacao fruits on trees that are between the age of 5 to 40 years to a harvest that is conducted only twice a year. Our process ensures sustainable cacao farming that respects the environment at all times.
Once the harvest arrives at our cocoa processing factory in Louviers a regoures quality check is conducted to select impeccable quality beans.
Cacao Processing
Cacao powders are made in our factory through a meticulous process conceived of seven steps to ensure a high-quality product.
These steps are composed of CLEANING, BREAKING & DE-SHELLING, CACAO ROASTING, PRESSING & STABILISING, ALKALISATION, GRINDING & REFINING, CACAO CAKE GRINDING and CACAO POWDER TEMPERING.
All of our Cacao Powders are vegan, gluten-free and dairy-free
The Cacao Alphabet Book explains the process and is available for purchase on booksforchefs.com
Use the Right CaCao Powder
When choosing a cacao powder for a particular recipe, it is important to be able to identify the characteristics of that powder and determine which attributes and features will take priority.
The Cacao Powder collection holds 8 key characteristics:
- Flavour
- Colour
- Fat content
- pH
- Reaction with leavening agents
- Water absorption
- Fineness
- Dispersibility
You can explore in depth these characteristics with the Cacao Alphabet book
Discover the CACAO VERRINE recipe by chef Ramon Morato
la verrine By chef Ramon
Chef Ramon Morato uses 3 Cacao Powder Products in the below video demonstration of his CACAO VERRINE.
