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Cacao Powder
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Organic Cacao Powder. 100% Peruvian, Natural and Pure. Produced from Raw Cacao Beans. Made in Peru from The Theobroma Cacao Plant. Produced at low temperatures. Source of Magnesium and Phosphorus.
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- €8,99 EUR
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Features
Produced in Peru
Cacao is what Linnaeus named Theobroma, or ‘Food of the Gods’, from the Greek ‘theos’ meaning ‘god’ and ‘broma’ meaning ‘food’. The cacao plant is a tropical tree whose natural habitat is the lowest layer of the rain forest. Its favourable habitat is therefore the tropical rain forest, which has a more or less constant climate throughout the year, with abundant and regular rainfall.
Cacao Properties
Cacao has a high fibre content but is low in sugar. Cacao is a source of magnesium that contributes to electrolyte balance and normal energy metabolism. Cacao is a source of magnesium also contributes to normal muscle function and to the functioning of the nervous system. Cacao is a source of Manganese that contributes to the protection of cells from oxidative stress and phosphorus that contributes to the maintenance of normal bones and teeth.
Produced at low temperatures
Cacao requires complex and long processing. The powder must be fine and fragrant. The drying method takes place at low temperatures to retain all the plant's natural nutrients.
Certified Organic and Vegan
100% Pure and Organic. Produced without pesticides and unnatural chemical fertilisers which can harm the body and our general health. Produced in Peru. Certified organic by supervisory boards authorised by the Ministry of Agriculture.
Useful information
What is Cacao?
Cacao is what Linnaeus called Theobroma from Theos, meaning "god", and broma "food" or food of the gods. It brings well-being and satisfaction and science now confirms that cacao not only makes you happier, as it is able to promote the production of endorphins, but also healthier. The plant's treasures are undoubtedly contained mainly in the beans enclosed in its fruit pod. The beans can be eaten raw or they can be made into nibs or powder depending on how they will be consumed.
The Cacao Plant
The wild cacao plant is very diversified. Throughout its history it has given rise to a huge variety within its species due to numerous mutations. The plant grows upwards, reaching heights of 2 metres then the branches extend to form a roof, reaching up to 3 metres. The cacao plant bears fruit in a continuous cycle, but in general each plant has two crops, one before and one after the rainy season. It takes about 6 months from flowering to the ripening of the pods, which are the fruit. The life of a plant is about 25 years and it is not a plant suitable for intensive cultivation.
Where Cacao is grown
Cacao is a tropical tree whose natural habitat is in the lower layer of the rainforest. All cacao species need regions where the temperature and humidity are high, rains are intense and the shade is dense. The plant only grows below 1000 m altitude on slightly acidic and moist but well-drained soils. Its preferred habitat, therefore, is in tropical forests where it finds a constant climate all year round with abundant precipitation well distributed throughout the year.
History of Cacao
The earliest evidence of rudimentary chocolate production dates back to 1800 BC in the areas of Central America in today's Mexico. Mayan history is also closely connected to cacao; they were probably the first to cultivate the plants. Cacao was also very important from an economic point of view and, with the development of the Toltec and Aztec civilisations, cacao beans were also used as money. Christopher Columbus was the first to become aware of cacao when, in 1502, the Aztec chief offered the white explorers from far away hospitality and cacao beans, the currency of the country. Cacao subsequently arrived in Europe and is still appreciated all over the world. Today cacao beans are a commodity and thus a primary product that constitutes a fundamental item of international exchange with a single global valor.
Taste & Texture
Our cacao comes from organic farming. Cacao is available as beans, nibs or powder. Cacao beans retain all the nutritive properties of cacao as they are dried at low temperatures and then they are cleaned and divided according to size. Cacao can have varied aromas but they must be intense and persistent. To the touch, and by touch we mean the tactile sensations when the tongue comes into contact with cacao, the cacao should display fineness and roundness, while astringency or the sensation of diminishing salivation must be almost absent.
How to consume Cacao Beans?
Organic cacao beans are considered the best way to include this precious food in your diet. Cacao beans can be eaten as a convenient snack or used in smoothies or desserts. They can also be used to obtain nibs or cacao powder depending on the grind.
Cacao Recipes
Cacao beans can be used in the following ways:
- as a chocolate shake
- as an ingredient for homemade cakes and desserts
- in confectionery
- in smoothies
- when making biscuits
- to obtain cacao nibs
- to obtain cacao poder
Recipes with Cocoa Powder
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Hot Chocolate
Preparation Time: ~10 min
A must in the winter seasons and the kids are crazy about it, you only need a few simple ingredients to prepare it at home.
Ingredients
- 5 tablespoons NaturalBio cocoa
- 2 tablespoons flour
- 4 tablespoons sugar
- 500ml milk
Preparation
Pour the cocoa and sifted flour together with the sugar into a saucepan. Start pouring in the milk a little at a time, stirring well with the help of a whisk. Once a homogeneous and lump-free mixture is reached, place the saucepan over a low flame. Wait for it to boil and, always stirring, let it thicken thoroughly. Remove from the heat and serve hot in a cup, garnishing to taste.
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Banana and Cocoa Smoothie
Prep time: ~7 min
A nutritious and light drink to enjoy whenever you like...this version is banana but you can choose the fruit you like best!
Ingredients
- 1 ripe banana
- 250 ml soy milk (fresh from the fridge or at room temperature)
- 1 teaspoon NaturalBio cocoa powder
- 1 teaspoon raw brown sugar (optional)
Preparation
Peel the banana, cut it into pieces and put it in the beker of an immersion blender. Add the soy milk to the banana and with the immersion blender blend everything until smooth, blending the soy milk well with the banana. Add the teaspoon of bitter cocoa and mix well to dissolve it. Once the banana and cocoa smoothie is obtained, add the teaspoon of sugar and mix well. Transfer the drink to a glass, add the straws and enjoy!!
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Soft Cocoa Cake
Prep time: ~45 min
Ideal to enjoy for breakfast or for a tasty snack.
Ingredients
- 200g flour 00, 60g NaturalBio cocoa powder
- 180g sugar
- 2 eggs
- 100ml NaturalBio Coconut Oil
- 200ml whole milk
- 1 packet of baking powder Powdered sugar to decorate
Preparation
Pour the eggs into a bowl, add the coconut oil and whole milk and start mixing with the help of a kitchen whisk. Add the flour, sugar, cocoa and baking powder and continue mixing. Once a homogeneous mixture is reached, put it in a 24-cm-diameter baking pan. Finally bake in a static oven at 180°for 30 to 35 minutes (do the toothpick test to check it is cooked). Dust the cake with powdered sugar and serve!
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Cocoa Shortcrust Pastry
Preparation time: ~45 min
A variation on the usual shortbread, which you can use as a base for tarts and cakes or for fragrant cookies.
Ingredients
- 300g Flour 00
- 30g NaturalBio Cocoa Powder
- 150g Butter
- 130g Powdered Sugar
- 3 Egg Yolks
Preparation
Put the sifted flour and cold butter cut into cubes in a mixer and blend until a floury mixture is obtained. Put the mixture on a surface and make a classic fountain in the center and pour in the sifted cocoa, powdered sugar and egg yolks. Mix the ingredients well (You can also use a planetary mixer) until you reach a soft, elastic dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
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Two-tone doughnut
Preparation Time: ~60 min
Ingredients
- 300g Flour 00
- 200g Sugar
- 150g Butter
- 170g Milk
- 4 Eggs
- 1 Vanilla Pod
- 1 pinch of salt,8g Baking Powder
- For the light dough: 50g Flour
- For the dark dough: 10g Cocoa Powder from NaturaleBio
Preparation
Add chopped butter, sugar and a pinch of salt and mix with a whisk. Add vanilla seeds and mix. Beat the eggs and then pour them into the mixture, continuing to mix. Combine the sifted flour and baking powder and once blended incorporate the milk. Once a smooth mixture is obtained, divide the dough into two bowls (in one 700 g and in the other the remaining 300 g). In the mixing bowl with the 700 gr add 50 gr sifted flour, in the other add 30 gr sifted cocoa powder and mix. Pour the two compounds alternately into the buttered and floured mold. Bake in a preheated static oven at 170° for about 50 minutes. Remove from the oven, let it cool and serve.
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Creamy Pistachio
Preparation time: ~60 min
Ingredients
- 250ml fresh cream
- 80g condensed milk
- 55g pistachio paste
- 2g gelatin sheets
- 50g Flour
- 40g of Brown Sugar
- 30g of Butter
- 20g of Cocoa Powder
- 1 pinch of salt
Preparation
Soak the gelatin in water for 5- 10 min. Pour the fresh cream into a small saucepan and put on the heat. Turn off the heat, squeeze the gelatin sheets and add them to the cream while stirring. Add the condensed milk and stir. Add the pistachio paste, a pinch of salt and whisk together. Put the mixture into small glasses and let stand in the refrigerator for 3 hours. Preparing the crumble: Pour the sifted flour and cocoa into a bowl. Combine the sugar, a pinch of salt and the butter in chunks. Work the mixture with your hands, creating crumbs. Place the cocoa crumbles on a baking sheet with baking paper and bake in the oven at 180° for 20 min, until crisp. Take the cream cheese out of the refrigerator and garnish it with the cocoa crumble!
