Organic Cacao Powder 14oz, Cocoa Powder Unsweetened, Natural and Pure – Produced from Raw Cacao Beans. Source of Magnesium, Manganese and Phosphorus

Product Description

WHAT IS CACAO?

Cacao is what Linnaeus called Theobroma from Theos, meaning “god”, and broma “food” or food of the gods.

The plant’s treasures are undoubtedly contained mainly in the beans enclosed in its fruit pod. The beans can be eaten raw or they can be made into nibs or powder depending on how they will be consumed.

THE CACAO PLANT

The wild cacao plant is very diversified. Throughout its history it has given rise to a huge variety within its species due to numerous mutations. The plant grows upwards, reaching heights of 2 metres then the branches extend to form a roof, reaching up to 3 metres. The cacao plant bears fruit in a continuous cycle, but in general each plant has two crops, one before and one after the rainy season. It takes about 6 months from flowering to the ripening of the pods, which are the fruit. The life of a plant is about 25 years and it is not a plant suitable for intensive cultivation.

WHERE CACAO IS GROWN

Cacao is a tropical tree whose natural habitat is in the lower layer of the rainforest. All cacao species need regions where the temperature and humidity are high, rains are intense and the shade is dense. The plant only grows below 1000 m altitude on slightly acidic and moist but well-drained soils. Its preferred habitat, therefore, is in tropical forests where it finds a constant climate all year round with abundant precipitation well distributed throughout the year.

HISTORY OF CACAO

The earliest evidence of rudimentary chocolate production dates back to 1800 BC in the areas of Central America in today’s Mexico. Mayan history is also closely connected to cacao; they were probably the first to cultivate the plants. Cacao was also very important from an economic point of view and, with the development of the Toltec and Aztec civilisations, cacao beans were also used as money.

Christopher Columbus was the first to become aware of cacao when, in 1502, the Aztec chief offered the white explorers from far away hospitality and cacao beans, the currency of the country. Cacao subsequently arrived in Europe and is still appreciated all over the world. Today cacao beans are a commodity and thus a primary product that constitutes a fundamental item of international exchange with a single global valor.

WHAT ARE ITS HEALTH BENEFITS?

Cacao has a high in fiber but is low in sugar. Cacao is a source of magnesium that contributes to electrolyte balance and normal energy metabolism. Cacao is a source of magnesium also contributes to normal muscle function and to the functioning of the nervous system. Cacao is a source of Manganese that contributes to the protection of cells from oxidative stress and phosphorus that contributes to the maintenance of normal bones and teeth.

FLAVOUR AND CONSISTENCY

Cacao is available as beans, nibs or powder. Cacao powder is fine and fragrant with an intense brown colour. Cacao can have varied aromas but they must be intense and persistent. To the touch, and by touch we mean the tactile sensations when the tongue comes into contact with cacao, the cacao should display fineness and roundness, while astringency or the sensation of diminishing salivation must be almost absent.

HOW IS CACAO CONSUMED?

Organic Cacao powder is considered one of the best ways to include this precious source of sustenance in your diet. Cacao powder can be added as an ingredient in your sweet recipes like cakes and biscuits… but it can also be dissolved to make smoothies, beverages and milk drinks.

RECIPES WITH CACAO

Cacao, powder can be used in the following ways:

in yogurt or milkin dough for muffins, brownie and cookieas a chocolate shakeas an ingredient for homemade cakes and dessertsin smoothies and drinksin oat porridge, in cereals or muesliin the preparation of biscuits, creams and mousseas a decoration for coffee or cappuccino

HOW CACAO IS PROCESSED FROM RAW CACAO BEANS

HARVEST: Harvesting and processing is done almost entirely manually.

FERMENTATION: The beans are completely covered with a white, gelatinous substance that triggers the fermentation process that can last from 5 to 7 days.

STIRRING: During fermentation, the beans are stirred every day with special blades; this is also done manually.

DRYING: The cacao beans are dried in the sun at low temperatures to stop the fermentation process.

CLEANING AND SELECTION: The beans are removed from the skin and cleaned using a machine made up of cylinders and divided according to their size.

GRINDING AND PRESSING: The beans are crushed into nibs and then ground to become ” cacao paste ” which is then pressed to separate the cacao butter.

GRINDING: This process further reduces the particle size of the powder until it becomes very fine, a machine made of steel cylinders that rotate on themselves is used and finally the powder is sieved.

100% ORGANIC

Our cacao powder is completely pure and organic. It is produced exclusively in Peru in organic plantations and is approved by the control body of the Ministry of Agriculture.

Our cacao comes from Peru, in South America, one of the leading countries in the world for the quality of cacao, with a tradition dating back thousands of years.

At NaturaleBio, we carefully select all our organic products.

Our cacao comes from organic farming. Considered a food used and appreciated all over the world for its benefits. Controlled Operator Number: 13084 IT BIO 014

RECIPES WITH CACAO POWDER

Hot Chocolate

A must in winter, it can be homemade with just a few simple ingredients.

Ingredients:

5 tablespoons of NaturaleBio Cacao2 tablespoons of flour4 tablespoons of sugar500 ml of milk

Preparation:

Place the cacao in a pan with the sifted flour and sugar. Begin to add the milk a little at a time while stirring with a whisk.Once the mixture is smooth and without lumps, put the pan on a low heat. Bring to a boil while constantly stirring and then allow to thicken. Remove from the heat and serve hot in a mug, garnishing to taste.

Banana and Cacao Smoothie

A nutritious and light drink to drink at any time… this version is with banana but you can choose the fruit you like best!

Ingredients:

1 ripe banana250 ml of soy milk (fresh from the fridge or at room temperature)1 teaspoon of NaturaleBio cacao powder1 teaspoon of raw cane sugar (optional)

Preparation:

Peel the banana, cut it into pieces and place it in the beaker of the stick blender. Add the soy milk to the banana and blend with the blender to obtain a smooth smoothie, mixing the soy milk well with the banana. Add the teaspoon of cacao powder and mix well so it dissolves. Once the banana and cocoa smoothie is ready, add the teaspoon of sugar and mix well. Transfer the drink into a glass, add the straws and enjoy!

Moist Chocolate Cake

Great for dunking in milk at breakfast or for a delicious snack with a nice cup of tea.

Ingredients:

200 g of plain flour60 g of NaturaleBio Cacao Powder180 g of sugar, 2 eggs100 ml of NaturaleBio Coconut Oil200 ml of whole milk, 1 sachet of baking powderIcing sugar to decorate

Preparation:

Place the eggs in a bowl, add the coconut oil and whole milk, and mix together with a whisk. Add the flour, sugar, cacao and baking powder and continue to mix. Once the mixture is smooth and even, pour it into a tin of around 24 cm diameter. Bake in a static oven at 180°C for 30 to 35 minutes (check with a toothpick that it is baked through). Dust the cake with icing sugar and serve!

Chocolate Shortcrust Pastry

A variation on standard shortcrust pastry that you can use as a base for pies, tarts or fragrant biscuits.

Ingredients:

300 g of plain flour30 g of NaturaleBio Cacao Powder150 g of butter130 g of icing sugar3 egg yolks

Preparation:

Place the sifted flour into a mixer with the cold butter diced and blend to a floury consistency. Pour the mix onto a work surface, make a small well in the centre and add the sifted cacao and icing sugar and the egg yolks in the middle. Incorporate the ingredients well (using a mixer if necessary) until you get a soft and elastic dough. Wrap in cling film and leave to rest in a fridge for at least 30 minutes.

Marble Cake

Ingredients:

300 g of plain flour, 200 g of sugar150 g of butter, 170 g of milk4 eggs, 1 vanilla pod1 pinch of salt, 8 g of baking powder

For the light part: 50 g of flour

For the dark part: 10 g of Cacao Powder

Preparation:

Whisk together the butter diced, the sugar and the pinch of salt. Add the seeds from the vanilla pod and and mix. Beat the eggs in a bowl with a fork and gradually add to the mixture. Gradually incorporate the sifted flour and baking powder, and finally the milk. Once you have a smooth and even mixture, divide it between two bowls, 700 g in one and 300 g in the other. Incorporate 50 g of sifted flour to the 700 g part of the mixture. Incorporate 30 g of sifted cacao powder to the 300 g part of the mixture. Pour the mixtures into a buttered and floured mould, alternating between one and the other. Bake the cake in a oven preheated to 170°C for 50 min (check with a toothpick). Remove from the oven and leave to cool before turning out onto a serving dish.

Pistachio Cream with Cacao Crumble

Ingredients:

250 ml of fresh cream, 80 g of condensed milk55 g of pistachio paste, 2 g of gelatine sheet50 g of flour, 40 g of cane sugar30 g of butter, 20 g of Cacao Powdersalt

Preparation:

Soak the gelatine sheet in cold water for 5 to 10 minutes. Pour the fresh cream into a pan and bring it to a boil. Turn off the heat, add the gelatine sheet and incorporate into the cream. Add the condensed milk and continue to stir. Add the pistachio paste and a pinch of salt and blend all the ingredients with an immersion blender. Divide the mixture up into the glasses and leave to rest in a fridge for 3 h.

Cacao crumble:

Put the sifted flour and cacao in a bowl. Add sugar, a pinch of salt and the cold butter and diced. Work the mix with your hand. Lay the cacao crumble on a baking paper covered tray and bake in a oven preheated to 180° for 20 minutes until the crumble becomes crunchy. Remove the creams from the fridge and top with the cacao crumble to finish!

FAQ:

Is the cacao tested for heavy metals?

Analyses are performed on every production batch, and heavy metal levels are always strictly below maximum thresholds.

Is NaturaleBio cacao Criollo, Forastero or Trinitario?

Our cacao is the hybrid type Trinitario. It comes from a Criollo cacao tree that gives all the characteristics and aromatic profiles of the very finest cacao, while being stronger, more robust, and producing a higher yield.

Why is cacao bitter while chocolate is sweet?

It is commonly thought that cacao, as the essential ingredient in chocolate, is sweet-tasting, but, on the contrary, if the product is raw and pure, then it will taste bitter.

Is NaturaleBio Cacao Powder alkalized?

NaturaleBio cacao powder is 100% pure and natural and is not alkalized. Natural cacao, like ours, has an acidic pH because it is not treated with alkaline salts. It is, therefore, brown coloured and has a bitter taste. On the contrary, alkalized cacao is darker, has a more delicate flavour, an alkaline pH and good solubility. However, another effect of the alkalization process is the loss of flavonoids, while natural cacao retains a significant amount of these highly beneficial compounds.

Is the cacao powder raw?

NaturaleBio Cacao Powder is made from raw, unroasted cacao beans with a low-temperature process that preserves all its nutritional properties intact.

Is NaturaleBio Cacao Powder sweetened?

Our Cacao powder is pure, which means that it contains no sugar or, indeed, any other added substance.

Is Discontinued By Manufacturer ‏ : ‎ No
Package Dimensions ‏ : ‎ 9.96 x 8.7 x 1.18 inches; 14.11 ounces
Item model number ‏ : ‎ Cacao400
Date First Available ‏ : ‎ September 10, 2020
Manufacturer ‏ : ‎ NaturaleBio
ASIN ‏ : ‎ B07DFNRKDN
Country of Origin ‏ : ‎ USA

Pure and Organic Delight: Indulge in the richness of our organic cacao powder, a treasure trove of taste and health. From smoothies to baking, our organic cacao powder ensures your creations are wholesome. Perfect for those who cherish raw cacao powder embracing the purity of nature in every spoonful.
Unsweetened Perfection: Experience the intense, authentic flavor with our unsweetened cocoa powder. Ideal for those seeking the essence of cocoa without added sweetness, our product is a culinary essential. Whether it’s for baking or a hot cocoa, our organic cocoa powder enhances your recipes with a deep, rich cocoa taste.
Health and Wellness: Elevate your diet with the health benefits of our cacao. Our cocoa powder has a high fiber content but is low in sugar. Cacao is a source of magnesium that contributes to electrolyte balance and normal energy metabolism. Cacao is a source of manganese that contributes to the protection of cells from oxidative stress and phosphorus that contributes to the maintenance of normal bones and teeth.
USDA Certified Organic and Vegan: Produced without pesticides and unnatural chemical fertilizers which can harm the body and our general health. It does not contain GMOs, gluten or lactose. Cacao, or Cocoa requires complex and long processing. The powder must be fine and fragrant. The drying method takes place at low temperatures to retain all the plant’s natural nutrients.
Eco-Conscious and Sustainable: Commit to a better planet with our sustainably sourced organic cacao.