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Cocoa Powder Processing

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Dark Chocolate Powder

Dark chocolate powder with an intense round chocolaty flavor and a long lasting taste. Low in sugar (only 2%) and 100% allergen free. This high fat (32%) cocoa powder enables you to make a 'Dark Chocolate' claim and show real pieces of chocolate on your package. Made without addition of dairy. 

Bensdorp
10/12 DZA

Fat reduced, medium dutched cocoa powder made from high quality West African cocoa beans.

Bensdorp
20/22 SR

Highly dutched, deep dark red cocoa powder made from high quality West African cocoa beans.

Bensdorp
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.

Applications:

  • Ideal for dusting applications with a high moisture content or products that condensate during storage (e.g. tiramisu, frozen desserts, truffles).
Bensdorp
10/12 DW

Fat reduced medium dutched cocoa powder made from high quality West African cocoa beans.

Bensdorp
20/22 DZA
Medium Dutched cocoa powder made from high quality West African cocoa beans.
Bensdorp
22/24 DP

Lightly dutched, high fat cocoa powder made from high quality West African cocoa beans.

Bensdorp
D102B- Cocoa Powder

Medium dutched fat reduced cocoa powder with deep dark red color and pH level between 7.1-7.5.

20/22 DL
Highly dutched , high fat cocoa powder made from high quality West African cocoa beans.
Bensdorp
22/24 DZA

Medium Dutched cocoa powder made from high quality West African cocoa beans.

Bensdorp
10/12 NP

100% natural, fat reduced cocoa powder made from high quality West African cocoa beans.

Bensdorp
D102C - Cocoa Powder

Fat reduced, lightly dutched cocoa powder. pH between 6.6-7.0.

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