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.