Because of its natural poor solubility, the marriage between an untreated cocoa powder and a liquid usually is an unhappy one. That is why we treat our cocoa powders with an alkalizing agent. This process is also called ‘Dutching’ and drastically improves the color, flavor and, most importantly, the dispersibility of our cocoa powders in water and milk preparations. You will love their well-balanced chocolate flavor that you can add to both warm beverages and beverages at room temperature.
You can also depend on our perfectly soluble chocolate powders, if you really want to bring out an intense full chocolate flavor and mouthfeel in your instant preparations. Our passion for the ideal powders has also led us to find the key to bypassing the low wettability of cocoa powders with a high cocoa butter content, making them perfect to complement your premium instant products.