Favorich Cocoa Powder Black - 10-12% Fat - 25kg
Product Approximate Weight:
25kg
Product Approximate Dimensions:
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Storage Instructions:
The optimum storage conditions are below 20°C with 60% relative humidity in a clean, dry, well ventilated area and free from foreign odours.
Shelf Life From Production:
24 Months
Please Note: Remaining shelf life of actual product received will vary.
Primary Packaging:
3 Layer Kraft Bag inc Poly Lined
Ingredients:
Cocoa Beans, Sodium Hydroxide (E524)(Processing Aid), Potassium Carbonate (E501i) (Processing Aid).
Allergens in BOLD & CAPS.
Dairy Free: Yes
Gluten Free: Yes
Halal Suitable: Yes
Halal Certified: Yes
Kosher Suitable: Yes
Kosher Certified: Yes
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
While we strive to provide accurate product information on our website, manufacturers may occasionally change their ingredient lists or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
Q: There are so many cocoa powders—how do I choose the best one for my needs?
A: It depends on your recipe. This black cocoa powder is alkalised and has a 10–12% fat content, making it great for bold colour and smooth taste. Choose it when you want dramatic appearance but don’t need very high fat (like 22–24%).
Q: Is this cocoa powder sweetened?
A: No, this is pure, unsweetened cocoa powder — so you control exactly how sweet your final product is.
Q: What is the fat percentage of this cocoa powder?
A: It contains 10–12% cocoa butter. This gives it a richer texture than low-fat options while maintaining good structure in baked goods.
Q: What does the fat percentage in cocoa powder mean?
A: The fat level reflects how much cocoa butter remains after processing. In this case, 10–12% offers a creamy texture and intense cocoa flavour without extra richness.
Q: What’s the difference between 10/12% and 22/24% cocoa powder?
A: 10/12% is lighter and ideal for baked goods, frostings, dry mixes, and drinks where texture matters less. 22/24% is richer, ideal for ganache, truffles, and fillings.
Q: Is this cocoa powder natural or Dutch-processed (alkalised)?
A: It’s Dutch-processed (alkalised), which means it’s been treated to neutralise acidity, producing a smoother flavour and darker colour.
Q: What is Dutch processing?
A: Dutch processing involves soaking cocoa in an alkaline solution to reduce its acidity—this results in a mellow flavour and dark colour.
Q: What does “alkalised” mean?
A: It’s another term for Dutch-processing. The alkalising makes the cocoa smoother and helps it mix better in recipes without bitterness.
Q: What does the pH mean in cocoa powder?
A: The pH (6.0–9.0 for this powder) indicates acidity. A neutral to alkaline pH makes the powder smoother in flavour and better suited for baking powder-based recipes.
Q: What is this cocoa powder best used for?
A: Use it in bold-coloured bakes (cookies, brownies, cakes), gelato/ice cream, frostings, sauces, dusting, and savoury blends.
Q: Can I use this cocoa powder to make hot chocolate?
A: Yes — mix 1–2 teaspoons with sugar, add hot milk or water, and whisk until smooth. It gives a deep flavour and dramatic look.
Q: Is one type healthier than another—10/12% vs 22/24%?
A: 10/12% has less fat and fewer calories, which might suit low-fat diets better. Both retain cocoa’s natural antioxidants; healthiness depends on the rest of your recipe.
Q: Can I substitute 10/12% for 22/24% (or vice versa)?
A: Yes, but expect texture changes. Using 10/12% may need added fat or liquid; using 22/24% may require reducing fats elsewhere.
Q: Is this cocoa powder gluten-free?
A: Yes, it's naturally gluten-free—just ensure no cross-contamination in your kitchen.
Q: Does this product contain any allergens?
A: No major allergens are present. As always, check the latest packaging for any potential cross-contamination warnings.
Q: Is this cocoa powder suitable for vegans?
A: Yes — it’s 100% plant-based and suitable for vegan diets.
Q: Why does the colour vary between cocoa powders?
A: Colour depends on processing and fat level. This alkalised black cocoa has the deepest colour of the bunch.
Q: What colour is Favorich Black Cocoa Powder?
A: A true black — perfect for dramatic cakes, frostings, and finishes.
Q: What difference does cocoa colour make?
A: Colour affects presentation. This black cocoa makes desserts visually striking and appealing for menus and social media.
Q: Can I use this cocoa powder for dusting or coating?
A: Absolutely — its fine texture and matte finish make it ideal for truffles, pastries, and sweets.
Q: Is this cocoa powder suitable for high-moisture desserts?
A: Yes, it performs well in mousses, puddings, and wet batters thanks to its fine grind and alkalisation.
Q: Can this cocoa powder be used for baking?
A: Absolutely — it’s excellent for bold cakes, cookies, frostings, dustings, and more.
Q: Can this cocoa powder be used in savoury dishes?
A: Yes — try it in chilli powders, barbecue rubs, or savoury sauces to add depth and colour.
A: It depends on your recipe. This black cocoa powder is alkalised and has a 10–12% fat content, making it great for bold colour and smooth taste. Choose it when you want dramatic appearance but don’t need very high fat (like 22–24%).
Q: Is this cocoa powder sweetened?
A: No, this is pure, unsweetened cocoa powder — so you control exactly how sweet your final product is.
Q: What is the fat percentage of this cocoa powder?
A: It contains 10–12% cocoa butter. This gives it a richer texture than low-fat options while maintaining good structure in baked goods.
Q: What does the fat percentage in cocoa powder mean?
A: The fat level reflects how much cocoa butter remains after processing. In this case, 10–12% offers a creamy texture and intense cocoa flavour without extra richness.
Q: What’s the difference between 10/12% and 22/24% cocoa powder?
A: 10/12% is lighter and ideal for baked goods, frostings, dry mixes, and drinks where texture matters less. 22/24% is richer, ideal for ganache, truffles, and fillings.
Q: Is this cocoa powder natural or Dutch-processed (alkalised)?
A: It’s Dutch-processed (alkalised), which means it’s been treated to neutralise acidity, producing a smoother flavour and darker colour.
Q: What is Dutch processing?
A: Dutch processing involves soaking cocoa in an alkaline solution to reduce its acidity—this results in a mellow flavour and dark colour.
Q: What does “alkalised” mean?
A: It’s another term for Dutch-processing. The alkalising makes the cocoa smoother and helps it mix better in recipes without bitterness.
Q: What does the pH mean in cocoa powder?
A: The pH (6.0–9.0 for this powder) indicates acidity. A neutral to alkaline pH makes the powder smoother in flavour and better suited for baking powder-based recipes.
Q: What is this cocoa powder best used for?
A: Use it in bold-coloured bakes (cookies, brownies, cakes), gelato/ice cream, frostings, sauces, dusting, and savoury blends.
Q: Can I use this cocoa powder to make hot chocolate?
A: Yes — mix 1–2 teaspoons with sugar, add hot milk or water, and whisk until smooth. It gives a deep flavour and dramatic look.
Q: Is one type healthier than another—10/12% vs 22/24%?
A: 10/12% has less fat and fewer calories, which might suit low-fat diets better. Both retain cocoa’s natural antioxidants; healthiness depends on the rest of your recipe.
Q: Can I substitute 10/12% for 22/24% (or vice versa)?
A: Yes, but expect texture changes. Using 10/12% may need added fat or liquid; using 22/24% may require reducing fats elsewhere.
Q: Is this cocoa powder gluten-free?
A: Yes, it's naturally gluten-free—just ensure no cross-contamination in your kitchen.
Q: Does this product contain any allergens?
A: No major allergens are present. As always, check the latest packaging for any potential cross-contamination warnings.
Q: Is this cocoa powder suitable for vegans?
A: Yes — it’s 100% plant-based and suitable for vegan diets.
Q: Why does the colour vary between cocoa powders?
A: Colour depends on processing and fat level. This alkalised black cocoa has the deepest colour of the bunch.
Q: What colour is Favorich Black Cocoa Powder?
A: A true black — perfect for dramatic cakes, frostings, and finishes.
Q: What difference does cocoa colour make?
A: Colour affects presentation. This black cocoa makes desserts visually striking and appealing for menus and social media.
Q: Can I use this cocoa powder for dusting or coating?
A: Absolutely — its fine texture and matte finish make it ideal for truffles, pastries, and sweets.
Q: Is this cocoa powder suitable for high-moisture desserts?
A: Yes, it performs well in mousses, puddings, and wet batters thanks to its fine grind and alkalisation.
Q: Can this cocoa powder be used for baking?
A: Absolutely — it’s excellent for bold cakes, cookies, frostings, dustings, and more.
Q: Can this cocoa powder be used in savoury dishes?
A: Yes — try it in chilli powders, barbecue rubs, or savoury sauces to add depth and colour.