Cacao Valor: Natural vs. Alkalized

Cacao Value: Two jars, same name, different treatment

Did you know that Cacao Value powder isn't always the same product? Confusion between its natural and alkalized versions has left consumers puzzled. An expert returning from Côte d'Ivoire clarifies the matter: the brown, more expensive jar is treated; the classic one is not.

Two varieties, one manufacturer

Value markets at least two types of deodorized cocoa. The first, labeled '100% Pure Natural Cocoa', contains a single ingredient: deodorized cocoa. No additives or treatments. The second, in a brown container, includes 'acid regulators: potassium carbonate and potassium hydroxide'. This is alkalization or 'Dutch process', which neutralizes natural acidity, darkens the powder, and makes it more soluble. The difference is practical: natural cocoa is more acidic and has a livelier flavor; alkalized is milder and darker. In baking, the choice matters: recipes with baking soda rely on natural acidity, while alkalized behaves differently. There is no universally 'better' option; it depends on use.

Beyond the supermarket shelf

For those seeking the purest form, the expert points to raw, unroasted cocoa, which retains all antioxidants and flavanols. However: it requires getting used to the flavor and doesn't dissolve well in liquids. Found in grain at herbal shops, it is ground at home. Ultimately, the consumer has the final word: knowing what they buy, reading the ingredient list, and deciding based on their palate and culinary needs.