Cocoa is a tasty base for the preparation of desserts, baked goods or beverages, and a real treasure trove of nutritional values. Cocoa producers are also not always aware that not all cocoa is created equal – the market offers both alkalized cocoa and non-alkalized cocoa, also known as natural cocoa. How does it differ from its more processed counterpart and what properties does it have? How do you choose the best quality cocoa to use in your business?
What is non-alkalised cocoa?
Unalkalised cocoa, also known as natural cocoa, is a product made by drying, fermenting and grinding cocoa beans. Unlike alkalized cocoa, it does not undergo an additional alkalization process. As a result, it retains its natural, slightly acidic taste and intense aroma.
Additional advantages of non-alkalised cocoa for producers are:
- greater stability of bioactive ingredients in final products,
- possibility to position the product as natural, clean label or bio,
- wide application in various industry segments.
What properties does non-alkalised cocoa have?
The most important advantage of natural cocoa is that it contains much more nutritional value than processed cocoa. During alkalisation, some of the antioxidants are broken down, which is why it is non-alkalised cocoa that is more beneficial to health. Its regular consumption can have a positive effect on mood, support the cardiovascular system and have an anti-inflammatory effect. This is because natural cocoa contains components such as flavonols, magnesium, iron, chromium, as well as theobromine and caffeine.
Use of non-alkaline cocoa
Unalkalised cocoa has a very wide range of applications, both in cooking and daily diet, as well as in industrial production. Let us discuss the main sectors in which it is used.
1. Confectionery and bakery industry
Cocoa in the confectionery and bakery industry is mainly used in the production of chocolate cakes, brownie, muffins, pralines, as well as chocolates and cake fillings. Natural cocoa 20-22% provides the rich taste and fatty texture desired in chocolate products. In contrast, the lower fat product – natural cocoa powder 10-12% – is ideal for lighter baked goods and dry mixes.
2. Supplements and functional foods
Non-alkalised cocoa offers the opportunity to create products with varying fat content and flavour intensity. It is often used in fit bars, nutritional supplements, protein shake mixes and also in healthy desserts (oatmeal, smoothies, puddings). It is also increasingly used in ready-made vegetable, dairy and protein drinks, as well as in dietary supplements to improve mood and concentration.
3. Ceremonial cocoa
Ceremonial cocoa is cocoa in the least processed form possible, traditionally used by indigenous Central Americans during spiritual rituals. It is made from whole, non-fat cocoa beans that are ground into a paste. Ceremonial cocoa is available in paste or block form. It is particularly aimed at companies with a target group of people looking for items of the highest purity, luxury and artisanal products, such as kraft chocolates.
4. Natural cosmetics
Natural 20-22% cocoa has a lubricating and protective effect thanks to its high cocoa butter content and is therefore often used as a raw material for masks, lotions, scrubs and other cosmetics.
How to choose good quality non-alkaline cocoa?
Choosing the right cocoa for a particular application is not easy. Here are some tips to help you find the best quality natural cocoa on the market:
- Check the country of origin and production method – the best cocoa comes from South America and West Africa. It is advisable to choose products with certifications that guarantee the high quality of the beans and the ethical way they are sourced, such as BIO, Organic, Fairtrade, Rainforest Alliance.
- Pay attention to the fat content – cocoa with different compositions may be suitable for different uses, e.g. 10-12% cocoa contains less fat and is drier and more free-flowing, making it used in baked goods and drink mixes, while 20-22% natural cocoa powder has a higher cocoa butter content, making it more aromatic and creamy, ideal for drinks, chocolates, desserts and cosmetics.
- Buy from trusted suppliers – if you want the highest quality, a trusted cocoa wholesaler or specialist supplier like FDCM could be the answer. Working with such an entity will ensure that you can purchase large quantities of cocoa, stability in production and often access to specialised varieties or forms of the product.
Unalkalised cocoa, also known as natural cocoa, is a product with high health properties and a wide range of culinary and industrial applications. Choosing the right type of cocoa can be crucial to the quality and positioning of the end product, so it is worth investing in premium raw materials and partnering with an experienced supplier.
