100% cocoa powder

Description

Crafted from the finest premium raw ingredients, sourced with care from trusted suppliers, each batch of Favuzzi's Cocoa Powder reflects the essence of Italian craftsmanship and passion for chocolate. Produced with precision and expertise, this sugar-free blend offers a pure, unadulterated cocoa experience, perfect for those seeking an indulgent yet health-conscious treat.

Savour the rich aroma and intense flavour of 100% pure cocoa with every spoonful, as the velvety powder effortlessly dissolves into your favourite beverages or culinary creations. Whether stirred into a steaming cup of hot chocolate or used as a decadent ingredient in baking, Favuzzi's Cocoa Powder elevates every moment with its unparalleled quality and taste.

Uses

100% cocoa powder is a versatile ingredient used in baking for cakes, brownies, and cookies, as well as for making rich hot chocolate by whisking it with milk and sweetener. It can be added to smoothies for a chocolatey boost, sprinkled over desserts like ice cream or yogurt, and incorporated into savory dishes such as chili or mole sauce for depth of flavour. With its intense chocolate flavour, a little goes a long way, making it a popular choice for adding richness to a variety of culinary creations.

Distinctives attributes

100% cocoa powder is made by first fermenting and then drying cocoa beans. Once dried, the beans are roasted to develop flavour and aroma. The roasted cocoa beans are then cracked open, and the nibs inside are ground into a thick paste called chocolate liquor. This chocolate liquor contains both cocoa solids and cocoa butter. To make cocoa powder, the chocolate liquor undergoes a process called hydraulic pressing, where the cocoa butter is separated from the cocoa solids. The remaining cocoa solids are then finely ground into a powder. The resulting 100% cocoa powder is unsweetened and contains no added ingredients, making it pure and intense in flavour.

Artisan

Elena Boella and Stefano Silvola, the master artisans behind these exquisite creations, are a couple and inheritors of two renowned artisanal legacies from Turin in Piedmont. Boella's family has been meticulously crafting panettone, colombas, and pastries since 1885, steeped in ancient recipes and traditions. Meanwhile, the Sorrisi family has excelled in specialty chocolates since the 1960s. Their union in 2014 united not only their love but also their crafts, culminating in the establishment of a laboratory in Piedmont. Here, they express their artistry using the finest, most genuine ingredients, emphasizing a slow, delectable approach to their craft.

Origin

The origins of cocoa powder can be traced back to the cultivation and consumption of cocoa beans by ancient civilizations in Mesoamerica, particularly the Mayans and Aztecs. These civilizations harvested cocoa beans from the cacao tree and processed them into a bitter beverage known as "xocolātl," which was consumed for its perceived medicinal and ceremonial properties.

The modern form of cocoa powder, however, began to emerge during the Industrial Revolution in Europe in the 19th century. Dutch chemist Coenraad Van Houten invented a hydraulic press in 1828, which revolutionized the process of cocoa bean processing. This press allowed for the extraction of cocoa butter from cocoa beans, leaving behind a solid mass that could be ground into cocoa powder. Van Houten's innovation led to the creation of cocoa powder as we know it today.

The mass production of cocoa powder enabled its widespread use in baking, confectionery, and beverage applications, leading to its popularity as a versatile ingredient in culinary traditions around the world.

Ingredients

Cocoa powder (10-12% non-EU). May contain: Tree nuts, Soy, Milk.

Conservation

Store in a cool, dry place.