Black Cocoa Powder - Ultra-Alkalised

Achieve a deep onyx black hue and smooth Oreo flavor without artificial dyes.

Product Description

Sourced from the tropical, nutrient-rich soils of Malaysia, our Black Cocoa Powder represents the pinnacle of high-alkalinity processing. Malaysian cacao is prized globally for its consistent fat content and structural stability, making this powder the choice of professional pâtissiers who require a reliable "jet-black" result without the grit or bitterness of lower-grade alternatives.

this Malaysian-origin cocoa offers a unique sensory advantage. The ultra-alkalisation process (Dutch-processing) removes the harsh acidity typically found in raw cacao, leaving a smooth, chocolatey "Oreo" profile. It is the perfect natural solution for achieving dark aesthetics in swiss meringue buttercream, velvety sponges, and biscuits.

Country of Origin

Malaysia

Baking Performance

Purity

Sourced specifically for its high pigment density, ensuring a true black finish even in high-fat batters.

Solubility

Exceptional solubility ensures a smooth, non-gritty texture in delicate ganaches, biscuits, cakes and macarons.

Low Acidity

pH-balanced to provide a mellow, earthy flavor that complements the sweetness of white chocolate and salted caramel.

Key Features

- 100% Natural. No artificial colours, flavours, or preservatives.

- Ideal for cakes, biscuits, ganache, pancakes, macarons, and bubble tea.

- Provides a beautiful, dark, jet black finish.

- Aromatic, toasty profile.

Technical Ratios:

For Signature Dark Sponges: Use 20g–30g per 500g of batter to shift the crumb from brown to deep charcoal.

For dark, charcoal scones & shortbread: Substitute 15% of your flour weight with this powder for a striking, matte-black aesthetic.

Leavening: Due to its high pH (alkalinity), pair this powder with baking powder to ensure a structural, even rise.