Q: Where does Cacao Barry cacao powders come from?

A: We source the finest quality cacaofruits from different regions to ensure premium colour and flavour sensory. The origin is indicated on each product page of our website.

Q: How does the flavour of the cacao powder change through the varieties of cacao powders?

A: Similar to any other fruit or wine, the terroir impacts the flavour notes of the cacaofruits used for our Cacao Barry cacao powders.

Q: How is cacao powder made?

A: Discover the cacao farming and the cacao processing processes in The Cacao Alphabet book

Q: Is there an impact of the gelling of the cocoa starch and does it have an impact on the applications?

A: No. The gelling part passes into the cocoa butter during the pressing step.

Q: What is the shelf life of Cacao Barry cacao powders?

A: 24 months.

Q: What are the storage recommendations of our cacao powders?

A: Store the product in a clean, dry (relative humidity max. 70 %) and odourless environment. Storage temperature: 12 - 20 °C / 54 - 68 °F.

Q: What cacao powder is best for baking (e.g. brownies or chocolate cake)?

A: The properties of the biscuits may be influenced by the alkalization level and fat content level of the cacao powders used. Learn more on the chefs & cacao experts’ tips in the Cacao Alphabet book.

Q: Does the colour of the cacao powder continue to change after baking?

A: No, after baking your cake or sponge cake with cacao powder, the colour remains stable (with a proper storage).

Q: What cacao powder is best for sponge cakes?

A: Our chefs and cacao experts strongly recommend using low fat powders (10-12%). Increasing fat amount in such recipes results in less batter volume at the end of the process. Learn more on the chefs & cacao experts’ tips in the Cacao Alphabet book.

Q: What cacao powder is best for dairy desserts?

A : Alkalised cacao powders react with gelling agents and impact the texture of the recipe. Indeed, high pH from alkalised cocoa powders will affect gelling agents as it will modify the caseins property of the milk. This protein (casein) modification will affect the reaction with the gelling agent and minimise the gelification.

Q: What cacao powder is best for ice-cream?

A : Ice cream made with high fat cacao powder shows a higher overrun and a longer melting time than a low fat content powder. It allows better stability. Learn more on the chefs & cacao experts’ tips in the Cacao Alphabet book.

Nature Cacao

Q: How is Nature Cacao processed?

A : The process is a trade secret.

Q: Is it possible to get to the same dark brown colour level of Nature Cacao by using more standard natural cacao powder?

A : No. Even if we could get a darker brown colour by increasing the % of natural powders used in the recipe it would risk the functionality of the powder in application.

Légère 1%

Q: What cacao powder is best for macaron or meringue?

A : Thanks to its very low fat content (less than 1%), the cacao powder Légère 1% is the perfect solution for aerated bakery recipes (volume +20% versus a standard cacao powder) and low-calorie applications.

Q: How is Légère 1% processed?

A : The process to get this defatted cacao powder is similar to the one of coffee decaffeination.

Décor Cacao

Q: What cacao powder is best for tiramisu?

A : A unique creative journey. Thanks to its exceptional insoluble property, the Décor Cacao powder allows for a long-lasting beautiful cocoa finishing touch on your creations which have a high moisture content (up to 3 weeks in the fridge).

Q: How is Décor Cacao made?

A : The process is a trade secret.

Noir Intense

Q: What cacao powder is best for black bakery recipes (cookies, donuts…)?

A : Use the cacao powder Noir Intense! It is the perfect solution to darken your bakery & pastry creations thanks to its shiny deep black charcoal colour cacao powder.