Dutch-process cocoa with 20–22 % cocoa butter: a colour that stays dark in cakes and ice cream
Alkalised powder made from cocoa mass, with no added sugar and none of the 14 EU allergens. For gingerbread, creams, drinking cocoa and gelato. Batch laboratory certificate on request.
- Price
- 500 g / 270 Kč at workshop pick-up · 540 Kč/kg · about 50 spoonfuls per pack
- Order
- +420 728 466 141 · daily 8–19
Delivery by arrangement; posting costs extra.
What the pack looks like
Why the fat matters
Under EU law, a powder needs at least 20 % cocoa butter to be called cocoa; below that it is fat-reduced cocoa. Ours has 20–22 %. More cocoa butter means a darker colour, a fuller taste and a smoother cream.
Where it comes from
The beans are Theobroma cacao from West Africa, mainly Ivory Coast, Ghana, Cameroon and Nigeria. They are fermented in banana leaves and dried in the sun. Soils in this region are naturally low in cadmium, and so is our cocoa; the value for your batch is in the certificate of analysis, sent on request. The powder is alkalised with natural salts to pH 7.8–8.2, which gives the deep red-brown colour and a round taste without acidity.
What's not in it
No added sugar (0.9 g of naturally occurring sugars per 100 g). None of the 14 EU allergens; gluten under 20 ppm. Vegan.
Where to use it
Baking
Gingerbread, bundt cake, brownies — batters that should stay a deep cocoa colour after baking.
Drinks
Hot cocoa and shakes — it keeps its colour and creamy taste in milk.
Creams
Fillings and creams, with no added sugar coming from the powder.
Dusting
Slices, roulades and biscuit desserts — a dark, fine dust that does not clump.
With vanilla pudding
Stir into our vanilla pudding: chocolate cream from two mixes.
Ice cream
Smooth texture and a dark colour that does not fade in the freezer.
What's in the cocoa
Per 100 g, from the nutrition table on the pack: plenty of fibre and protein, naturally low in sugar, with no added sugar.
Plus magnesium 490 mg, potassium 4,400 mg and iron 31 mg per 100 g.
Values per 100 g, as required by EU Regulation 1169/2011. You use cocoa by the spoonful, so per serving the figures are a fraction of these.
Technical data
- Cocoa butter20.0–22.0 %
- pH (10 % solution)7.8–8.2
- Finenessmin. 99.5 % below 75 µm
- Moisturemax. 5.0 %
- Shellmax. 1.75 %
- Heavy metalswithin the limits of Regulation (EU) 2023/915
- EU allergensnone of the 14
- Gluten< 20 ppm
- Dietvegan, vegetarian
Storage
Keep it dry and away from strong smells, ideally at 15–20 °C and below 50 % humidity.
For pastry shops and gelato makers
Quantity pricing, batch certificate, pick-up or delivery. Ask on the For kitchens page.
Frequently asked questions
Why does the cocoa price change?
Cocoa is a traded commodity: weather, demand and new EU heavy-metal limits move the price. We adjust the list when our purchase price changes.
Is it raw cocoa?
No. It is alkalised (Dutch-process) and roasted. Raw cocoa is unroasted and tastes bitter and grassy; ours is smooth and rounded with roasted notes.
Does it work in ice cream?
Yes. The higher cocoa-butter content gives ice cream a smooth texture and a dark colour that does not fade in the freezer.
Where does our cocoa come from?
West Africa, mainly Ivory Coast, Ghana, Cameroon and Nigeria. The tree is Theobroma cacao. The beans are fermented in banana leaves, sun-dried, then ground and alkalised to Dutch-process cocoa.
Why is the cadmium content of the Jůzlová workshop's cocoa low?
Cadmium enters the beans from the soil. High values are typical of cocoa grown on volcanic soils in parts of Latin America, for example Peru and Ecuador. West African soils hold little cadmium, so cocoa from there is low in cadmium too. The EU limit for cocoa powder is 0.60 mg/kg (Regulation (EU) 2023/915); the value for our batch is in the certificate of analysis, sent on request.
What about lead?
In West Africa, lead is the metal that is monitored. It stays on the husk of the bean, not in the nib, and is removed with the shell before grinding. Lead is listed in the batch certificate as well.