Cocoa cake is an industrial product. Cocoa powder is obtained by grinding it.

Natural cocoa cake (pH 5.0 – 6.0)

Obtained by pressing the cocoa liquor which extracts the majority of its fat, leaving a low cocoa butter content (10 – 24%).

Alkalized cocoa cake (pH 6.8 – 7.2)

Obtained when the cocoa liquor is processed with alkali (Potassium Carbonate) before pressed.