Dutch-process cocoa
Dark confectionery cocoa, 21% fat class. Red-brown colour, creamy taste, no added sugar.
- Price
- 500 g / 270 CZK
- How to order
- Contact · +420 728 466 141 · juzlj@seznam.cz
Our dark confectionery cocoa is Dutch-process — an alkalised powder from Theobroma cacao beans, 21% fat class. Full cocoa body, a creamy chocolate taste and a deep red-brown colour that holds both dry and in the finished recipe.
Where the cocoa comes from
The beans dry slowly in the sun in Central West Africa. They ferment naturally in banana leaves — that is how the deep chocolate flavour is born, which we then soften by alkalisation into Dutch-process cocoa.
Fat 20–22%: why the range matters
We keep cocoa butter at 20.0–22.0%. That is more fat than in lean supermarket cocoas (often 10–12%). More butter means more moisture in the dough, a rounder mouthfeel and a fuller chocolate impression — the 21% class pastry cooks look for.
No added sugar
We add no sugar. The only sugars you will find — 0.9 g per 100 g — occur naturally in the cocoa bean.
Sensory profile
Full-bodied cocoa intensity, a creamy chocolate flavour and roasted notes. The colour is a deep red-brown — in the powder and in the finished cake.
- Intensity92
- Creaminess88
- Roast78
- Colour94
- Softness86
Where it belongs
Baking
Gingerbread, cakes and doughs that should stay richly cocoa-coloured after baking.
Drinks
Hot cocoa and milkshakes — it holds colour and a creamy taste in milk.
Creams
Fillings, creams and light desserts when you want chocolate without sugar in the powder.
Dusting
Finished slices, roulades and biscuit desserts — a dark, fine dust that does not clump.
With vanilla pudding
Stir it into our vanilla pudding: you get a chocolate cream from one mix.
Porridge and cereals
Breakfast bowls that should taste of chocolate, not of a bitter powder.
What is in the cocoa
Per 100 g: plenty of fibre and protein, naturally little sugar, no added sugar.
Also magnesium 490 mg, potassium 4,400 mg and iron 31 mg per 100 g.
Indicative values per 100 g under EU Regulation 1169/2011. You use cocoa by the spoon — a serving is a fraction of the table.
Technical facts
- Cocoa butter20.0–22.0%
- pH (10% solution)7.8–8.2
- Finenessmin. 99.5% through 75 µm
- Moisturemax. 5.0%
- Shellmax. 1.75%
- EU allergensnone of the 14
- Gluten< 20 ppm
- Dietvegan, vegetarian
Frequently asked questions
What makes Dutch-process cocoa different?
Alkalisation — it is darker, less acidic and dissolves better than natural cocoa. At 20–22% fat it ranks among the finest confectionery cocoas.
Do you add sugar?
No. Added sugar is 0 g. Naturally occurring sugars from the bean are 0.9 g per 100 g.
Is it gluten-free and allergen-free?
Yes. It contains none of the 14 EU allergens. Gluten is below 20 ppm. It is vegan and vegetarian — no ingredients of animal origin.
How should I store it?
Dry, away from strong odours, ideally at 15–20 °C with humidity under 50%.