Cocoa powders for
Syrups & Sauces (water-based)
Bensdorp cocoa powder applications: toppings and syrups

Toppings & syrups

Perfect to top ice creams, profiteroles and éclair-type products
Rich chocolate notes
Silky smooth texture
Indulgent

An ice cream dessert, profiterole or éclair simply is not complete without a delicious layer of chocolate on top. With these cocoa powders you can create terrific medium brown or deep dark red chocolate toppings and syrups that will turn your product into a real indulgence. They are applicable at cold temperatures or room temperature and warrant a perfect silky smooth mouthfeel.

Recommended Bensdorp Cocoa Powder: 

Taste

Bensdorp Saandam cocoa powder (taste spider graph)

Mild chocolate flavor

Color

Dry
Wet

pH

6.8 - 7.2
Texture in application
From very liquid to semi-viscous
In a time span of 4 months the texture in cold applications and applications at room temperature will change from very liquid to semi-viscous.
  • From very liquid to semi-viscous
  • From very liquid to very viscous
  • Remains semi-viscous

Taste

Bensdorp Superior Red cocoa powder (taste spider graph)

Superior chocolate flavor

Color

Dry
Wet

pH

7.7 – 8.1
Texture in application
From very liquid to semi-viscous
In a time span of 4 months the texture in cold applications and applications at room temperature will change from very liquid to semi-viscous.
  • From very liquid to semi-viscous
  • From very liquid to very viscous
  • Remains semi-viscous