Bringing indulgent chocolate flavor and color where chocolate cannot go.

We offer you the finest cocoa powders that turn your food applications into indulgent chocolate and cocoa delights. We test your dairy, ice cream, bakery and confectionery products in our application laboratory and on our pilot lines until we know for sure our recommended cocoa powder has the perfect color, fineness, fat content, wettability and above all flavor.

Cocoa Powders with Excellent Taste

Our quest for the perfect cocoa powders has led us around the world. We choose to work with the highest quality West African cocoa beans for our signature cocoa powders because of their exceptional level of fermentation. That determines their excellent flavor.

The unique cocoa bean varieties we use to create our single origin cocoa powders offer truly amazing tastes and aromas. Each single origin cocoa powder is made with a single variety of cocoa bean harvested in  Ghana, the Dominican Republic, São Tomé, Tanzania or Cameroon.

Premium cocoa beans
Unique and premium quality cocoa bean varieties

Cocoa Powders with a Unique Color Range

Cocoa powders
Cocoa powders with unique colors

Because we have mastered the Dutching (alkalisation) process to the fullest, Bensdorp is able to offer you a unique variety of premium cocoa powders with colors ranging from light brown to dark red or even black.

Cocoa Powders with Unrivaled Fineness

Our commitment to quality cocoa processing and investments in extensive R&D have enabled us to offer you cocoa powders with an unparalleled fineness. Consequently, our cocoa powders can be used in applications where chocolate cannot go and possess unique characteristics with a valuable effect on flavor development, mouth feel and the color intensity of your final product.

Thorough inspection for professional cocoa quality

Quality cocoa beans
Selecting the finest quality cocoa beans

By partnering up with the most dedicated cocoa farmers and teaching them how to grow cocoa according to the best agricultural practices, Bensdorp is able to import the best cocoa beans on the market. But before being shipped for processing, the cocoa beans still undergo numerous on-site quality checks to ensure that nothing but top-grade cocoa makes its way into your product.

Lecithin: the secret to excellent wettability

Because of the fat content present in it, cocoa powder has inherent poor wettability and low dispersibility features. By blending cocoa powder particles with an emulsifying agent called lecithin, our dispersible cocoa powders are extremely soluble in cold milk or other cold liquid preparations. The lecithin also keeps the solution stable and homogenous, which prevents sedimentation of cocoa powder on the bottom of the glass.

Cocoa powders with lecithin
Lecithinated cocoa powders for quick dispersion

Minimized heat-resistant spore loads: a matter of taste and shelf life

Low spore cocoa powders

At Bensdorp, we are aware that your customers attach a great deal of importance to beverage shelf life. That is why we screen every batch of our cocoa powders to ensure heat-resistant spore loads are kept to a bare minimum. This way we guarantee products with consistent indulgent chocolate flavor and excellent shelf life.

Hygiene and food safety standards

Bensdorp’s entire process and supply chain are certified under highest British Retail Consortium (BRC) grade, a global standard for food safety. In combination with state-of-the-art machinery and Good Manufacturing Practices (GMP), the BRC certification proves our quality system is entirely in line with the most advanced European quality standards and regulations on hygiene and safety.

Hygiene and food safety standards

Microbiological standards

Microbiological standards

We apply a Hazard Analysis Critical Control Point program (HACCP) throughout our entire chain of production. Every single batch of cocoa powder is screened to ensure the absence of dangerous bacteria like Salmonella and E. Coli and to guarantee the batch complies entirely with international microbiological standards.

Allergen free standards

Bensdorp produces its cocoa powders in dedicated cocoa plants. This excludes the risk of cross-contamination between food products entirely. Our product labels all clearly define the ingredients used. This way, we avoid any risk of allergic reaction, ensuring the health of you and your customer.

Allergies standard

Packaging tailored to your needs

Bensdorp cocoa powder packaging

Cocoa powder is a vulnerable product. That is why Bensdorp invests a substantial amount of time and resources in developing packaging that keeps its cocoa powders in pristine condition. Thanks to our smart packaging solutions, Bensdorp cocoa powders enjoy a shelf life of 24 months.

It is very important to us to cater our customers to their individual needs. Our cocoa powders are therefore available in convenient 1kg, 5 kg, 25 kg and 50 lb bags for small-scale consumers and chocolatiers. Wholesale customers on the other hand will appreciate our big bag packaging with capacities ranging from 500 to 1,000 kg.

Discover our unique Cocoa Specialty Powders

  • Natural Dark

    Dark brown colored yet 100% naturally obtained premium cocoa powder. Produced with no chemical intervention and no addition of additives. 100% free from alkali, dairy, lactose and allergen. 100% Vegan. This unique natural cocoa powder delivers a premium dark brown color combined with a delicious mild cocoa flavor with toasted nuts aroma and a hint of dried fruits.

  • Dusting cocoa powder

    Low moisture absorption for a nice matte finish:

    • Keeps its colour, flavour and dry matt powder aspect longer than any traditional cocoa powder available on the market to give a nice, velvety cocoa finishing touch to your creations.

    Clean label:

    • Only one ingredient on consumer packaging: cocoa powder
    • When mixed with sugar, ‘Chocolate powder’ can be declared in the ingredients list.

    Sensory profile:

    • Balanced round cocoa flavor with uniform matte brown velvety visual appearance.


    • Ideal for dusting applications with a high moisture content or products that condensate during storage (e.g. tiramisu, frozen desserts, truffles).
  • Defatted Cocoa Powder

    Low fat cocoa powder with less than 1% cocoa butter. It is ideal for low calorie applications and aerated bakery recipes such as macarons and meringues. Thanks to the very low cocoa butter content the risk of fat blooming is reduced in coatings and spreads. Classic balance cocoa and dark chocolate flavour with a brown colour.

  • Croquoa S

    Crunchy inclusions with a light, aerated texture and a delicious dark chocolate flavor. They show an excellent behavior at high temperature (up to 200 °C) where chocolate drops can't go!

    Can be declared as chocolate inclusion on consumer packaging. 


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