Raw Cocoa Powder, organic
Truly Raw! Never heated above 46 degrees Celsius.
This cocoa powder is packed full of nutrients, exceeding all other conventional cocoa powders. You will even feel the difference between BigTrees raw cocoa powder and other raw cocoa powders.
The famous flavour, ‘chocolate’ is derived through the roasting of the cocoa beans. As these beans are not roasted, this cocoa powder is not chocolaty in the traditional sense of the word. It has a mild, nutty flavour with a slight hint of lemon.
You will sense and taste the nuances of the earth, the wind and the rain in this powder in a way that you have never experienced before. Which also means that it will slightly change its nuances from season to season, just as a good wine is not homogenised or standardised with flavour enhancers.
For nutritional information please klick on "learn more":
Raw organic cacao powder
Made in a facility that also processes cashews.
Nutritional Value per 100 g:
Calories: 1941 KJ / 468 kcal
Total Fat: 30 g
- Saturated Fat: 15 g
Total Carbohydrate: 19 g
- Sugars: 0 g
Dietary Fiber: 21 g
Protein: 20 g
Salt: 0 g
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
What does ‘raw’ cocoa really mean as compared to ‘roasted’ cocoa?
Unroasted means that the cocoa beans maintain the living enzymes. This makes them very rich in antioxidants, preserving considerably more vitamins, enzymes, minerals and subtle nutrients such as Theobromine, which causes our brain to secrete an increased amount of Dopamine and Serotonin thereby giving us a particular feeling of happiness and contentment.
The flavour is dependent of the type of bean and there are many different varieties of cocoa beans. The beans from BIG Tree company originally stem from the Criollo beans (southern Mexico / northern Guatemala). In the 1600’s, the Spanish brought this legendary cocoa bean to the Philippines. From there, the Cocoa spread to Indonesia and Bali.
The Criollo cocoa bean is legendary because of its mild and gentle aroma, which caused it to become a favoured bean of the raw chocolate producers.