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.
- Free of the top 14 allergens