Bensdorp cocoa powder applications: macarons and meringues

Macarons, meringues

Perfect interplay between indulgent chocolate flavors and textures for refined delicacies
Indulgent chocolate flavor
Light and airy shell
Delightfully chewy center

Aerated products like macarons and meringues require cocoa powder with a very low fat content. However, cocoa butter is an important flavor determiner. Luckily, Bensdorp has developed a unique processing technique that generates cocoa powders with less than 1% cocoa butter while still preserving the indulgent chocolate flavor. Your chocolate macarons will have a brittle and crumbly texture on the outside, and a delightfully chewy heart on the inside. But more importantly: they will taste terrific.

Recommended Bensdorp Cocoa Powder: 

Taste

Bensdorp Superior Red cocoa powder (taste spider graph)

Superior chocolate flavor

Color

Dry
Wet

pH

7.7 – 8.1
Texture in application
Brittle and crumbly
For delicacies with a brittle and crumbly texture
  • Fluffy
  • Brittle and crumbly
  • Crunchy
  • Crispy

Taste

Bensdorp D-light cocoa powders: Red D-light (taste spider graph)

Intense cocoa flavor

Color

Dry

pH

7.6 – 8.2
Texture in application
Brittle and crumbly
For delicacies with a brittle and crumbly texture
  • Fluffy
  • Brittle and crumbly
  • Crunchy
  • Crispy