Cocoa powder is made from roasted and fermented cacao beans that are ground into a powder after most of the fat (cocoa butter) has been extracted. The process involves roasting the beans, separating the shells from the inner nibs, and then pressing the nibs to remove the fatty cocoa butter, leaving a solid "cake" that is then pulverized into powder.
Roasting: The cacao beans are roasted to develop their flavor.
Winnowing: The roasted beans are cracked and the outer shells are removed, leaving the inner nibs.
Grinding and pressing: The nibs are ground into a paste called "chocolate liquor," which contains both solids and cocoa butter. A hydraulic press is used to squeeze out most of the cocoa butter, resulting in a "cocoa cake".
Powdering: The remaining cocoa cake is then pulverized into a fine powder to create cocoa powder.
There are two main types of cocoa powder:
Natural cocoa powder: This is the result of the process described above and has a more acidic and bitter taste.
Dutch-processed cocoa powder: This has been treated with an alkaline solution to neutralize its acidity, resulting in a darker color and milder flavor.
Type
Confectionery
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