Cacao Powder

Benoit Cocoa Powder Natural is an indispensable ingredient for chocolaty desserts, ranging from cakes, cookies, puddings, souffle, tart, and custard. Cocoa powder is also used in making dessert sauces, frosting, ice-cream, and even hot-cocoa. It imparts a deep, chocolaty flavor and also enhances the texture of the desserts. Benoit Cocoa powder has a reddish-brown color, and it is naturally gluten-free. It is acidic and has a pH value ranging between 5 and 6. The acidity is borne in the flavor of the cocoa powder that imparts it an almost citrusy and fruity kind of finish. Our cocoa powder has a prominent bitter and astringent taste. The naturally acidic powder, when combined with a leavening agent like baking soda, produces some of the most well risen and airy cakes, and light and crumbly cookies. When the acid in the cocoa powder reacts with the leavening, it produces carbon dioxide bubbles, which compels the batter to rise better when baked in the oven. Our cocoa powder is also low in fat and has a higher starch content. Benoit's natural cocoa powder is gluten-free and vegan as well. Nourished with the goodness of cacao beans, it is lighter in color but has a very prominent chocolate flavor since it is unprocessed. The natural powder tastes stronger, imparting a sharp, almost fruity flavor reminiscent of the cacao nibs.

• The beans are roasted, and then sheathed. The split nibs are ground into a paste made of cocoa solids. After extracting all the excess cocoa butter the leftover are then ground into a fine powder
• Benoit Cocoa powder has a higher content of flavorful cocoa solids as compared to any other form of chocolate. That is why cocoa powder is used in flavoring desserts like cakes, cookies, and puddings
• The cacao pods are devoid of any gluten, therefore, people having a gluten allergy can incorporate it along with other gluten-free ingredients to whip up chocolate delicacies.
• Chocolate is naturally acidic, and natural cocoa powder is simply naturally obtained from ground and roasted cocoa beans. Hence while baking, it is combined with a leavening agent like baking soda.
• Benoit cocoa powder, is processed before grinding the cocoa beans. Cocoa powder is naturally acidic and bitter. Hence while baking, it is combined with a leavening agent like baking soda.