Great in baked treats, smoothies, homemade chocolates, hot chocolate and more! With a deep dark cocoa taste, Navitas Organics Cacao Powder is delicious in a variety of recipes and easy to use: simply substitute this healthy, natural cocoa 1:1 into any recipe that calls for baking cocoa. You can read more about their work here.Navitas Organics Cacao Powder is made from unroasted, non-alkalized, and Fairtrade certified organic cacao beans-the most nutrient-rich cacao to help your body thrive! Made by cold-pressing the oil (cacao butter) out of cacao nibs and then drying what remains into a powder, our Cacao Powder retains the nutritious minerals and antioxidants found naturally in cacao. Our growers there use regenerative and restorative farming practices to produce high quality cacao that generates rural economic growth and revitalises the local environment. So what makes our cacao special? All of our cacao is single origin and comes from the Liloma Cacao Cooperative in Sierra Leone. Without any official regulations around the term ‘raw,’ it’s long been used in the cacao industry to refer to a natural, minimally processed, unadulterated product-but not in the true sense of the word as it relates to temperature. The world of cacao is complex, and its processing mostly happens behind the scenes. If this leaves you with more questions than answers, you’re not alone. Alkalization has been shown to greatly reduce the flavanol and antioxidant content of cacao, which is why we never use this processing step on ours! It also makes the cacao powder easier to blend into liquids, hence its use in hot chocolate mixes. What about alkalization? This process is used to reduce acidity and mellow the sharper flavors of cacao, which is why some bakers prefer it in their recipes. Ours falls into the latter processing category.įrom here, the (safe and flavorful!) cacao beans are either crushed into Cacao Nibs, or ground and pressed to create Cacao Powder and Cacao Butter. Cacao can be roasted for a long period of time to develop particular, toasted flavors, or for a shorter amount of time. It is considered essential for both food safety and palatability, as truly raw cacao tastes little like chocolate as we know it! Roasting also helps to dehydrate the bean, which can otherwise carry a higher level of moisture than is safe for food storage. This step is ubiquitous to nearly all cacao produced at scale to some degree, despite what the label might say. This step is important for the digestibility of the cacao bean and the bioavailability of its nutrients.Īfter arriving at the processing facility, the cacao beans are cleaned and roasted. It usually lasts for 48-72 hours and-depending on conditions-may raise the temperature of the beans to as high as 140 degrees. The truth is much more nuanced, and as a brand striving for transparency, we’re going to give you the long answer.Īlmost all cacao undergoes at least two heating processes: fermentation and roasting.įermentation is a natural process that happens when the cacao pod is split open and the beans are exposed to oxygen. If you asked some in the industry, the answer would be yes! Our cacao is processed with the same methods used by other manufacturers who label their cacao as ‘raw.’ However, when it comes to cacao, that terminology is often technically inaccurate.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |