Cacao Barry Cocoa Powder Noir Intense - 1kg

Q: Why are chocolate prices increasing at the moment?
A: Chocolate prices are rising due to higher costs of cocoa beans, supply chain disruptions, and increased transportation and energy expenses. Poor weather in cocoa-producing regions has also reduced crop yields, adding to the price hike. For more details, check out our blog post here.

Q: Can I return chocolate products if I’m not satisfied?
A: Unfortunately, due to food safety regulations, we cannot accept returns on chocolate products or any food items once they have been shipped. We ensure that all products are carefully inspected before dispatch to meet our high-quality standards.

Q: What is the best before date for this product?
A: The best before date for this product can vary depending on our current stock levels and supply. If you need the specific best before date for your order, please send us an email, and we'll provide you with the information as soon as possible.

Q: What is the fat percentage of this cocoa powder?
A: Cacao Barry Noir Intense Cocoa Powder contains 10–12% cocoa butter, classifying it as a low-fat cocoa powder. This contributes to its intense cocoa flavour and deep black colour, making it ideal for recipes requiring a strong chocolate presence without added richness.

Q: What does the fat percentage in cocoa powder mean?
A: The fat percentage indicates the amount of cocoa butter remaining in the powder after processing. Lower fat content, like 10–12%, results in a more concentrated cocoa flavour and is suitable for recipes where a less creamy texture is desired.

Q: What’s the difference between 10/12% and 22/24% cocoa powder?
A: 10/12% fat cocoa powder is lighter and more suitable for recipes requiring a strong cocoa flavour without added richness, such as cookies and sponge cakes. 22/24% fat cocoa powder offers a deeper chocolate flavour and is ideal for richer desserts like brownies and ganache.

Q: Is this cocoa powder natural or Dutch-processed (alkalised)?
A: Cacao Barry Noir Intense Cocoa Powder is Dutch-processed (alkalised), which means it has been treated to neutralise its acidity, resulting in a milder flavour and darker colour.

Q: What is Dutch processing?
A: Dutch processing involves treating cocoa with an alkaline solution to reduce its acidity. This process results in a smoother, more mellow flavour and a darker colour, making it suitable for recipes that call for baking powder instead of baking soda.

Q: What is this cocoa powder best used for?
A: With its low fat content and Dutch processing, Cacao Barry Noir Intense Cocoa Powder is best suited for baked goods like cookies, sponge cakes, and muffins where a strong cocoa flavour and deep colour are desired. It's also excellent for colouring and flavouring glazes, icings, and confections.

Q: Can I use this cocoa powder to make hot chocolate?
A: Yes, you can. To make hot chocolate, mix 1–2 teaspoons of Cacao Barry Noir Intense Cocoa Powder with sugar to taste. Add a small amount of hot milk or water to create a paste, then gradually whisk in more hot milk until smooth. Note that the low fat content may result in a less creamy texture.

Q: Is one type healthier than the other – 10/12% vs 22/24% cocoa powder?
A: 10/12% fat cocoa powder has fewer calories and less fat, making it a better choice for low-fat diets. However, both types retain cocoa's natural antioxidants. The overall healthiness depends more on the other ingredients used in your recipe.

Q: Can I substitute 10/12% for 22/24% (or vice versa) in recipes?
A: Yes, but adjustments may be necessary. 10/12% fat cocoa powder absorbs more moisture, so you might need to increase the liquid or fat content in your recipe. Conversely, 22/24% fat cocoa powder adds richness, so you may need to reduce added fats when substituting it in.

Q: What is the shelf life of this cocoa powder?
A: Cacao Barry Noir Intense Cocoa Powder has a shelf life of 24 months from the date of production. However, the remaining shelf life upon delivery may vary depending on storage and distribution times. Please check the packaging for the specific best before date.

Q: Is this cocoa powder gluten-free?
A: Yes, Cacao Barry Noir Intense Cocoa Powder is naturally gluten-free.

Q: Does this product contain any allergens?
A: No, it does not contain any of the major allergens. However, always check the packaging for the most up-to-date allergen information and potential cross-contamination warnings.

Q: Is this cocoa powder suitable for vegans?
A: Yes, Cacao Barry Noir Intense Cocoa Powder is 100% plant-based and suitable for vegan diets.

Q: How should I store this cocoa powder?
A: Store in a cool, dry place away from direct sunlight and strong odours. Ensure the container is tightly sealed to maintain freshness. Do not refrigerate, as this can introduce moisture and affect the powder’s texture.

Q: Why does the colour vary between cocoa powders?
A: The colour of cocoa powder varies based on its processing method and fat content. Dutch-processed cocoa powders are darker due to alkalisation, while natural cocoa powders are lighter and more reddish-brown.

Q: What colour is Cacao Barry Noir Intense Cocoa Powder?
A: Cacao Barry Noir Intense Cocoa Powder has a deep black charcoal colour, achieved through a high level of alkalisation. This striking hue makes it ideal for enhancing the visual appeal of finished desserts.

Q: What difference does cocoa colour make?
A: The colour of cocoa powder can affect the appearance of your final product. Darker cocoa powders impart a deeper colour to baked goods and confections, enhancing their visual appeal.

Q: Can I use this cocoa powder for dusting or coating?
A: Yes, its low fat content makes it suitable for dusting or coating, as it reduces the risk of fat bloom and maintains a dry, matte finish. However, its deep colour may be more intense than desired for some applications.

Q: Is this cocoa powder suitable for high-moisture desserts?
A: Cacao Barry Noir Intense Cocoa Powder can be used in high-moisture desserts, but due to its low fat content, it may not retain a dry, matte finish as well as specialized cocoa powders designed for such applications.

Q: Can this cocoa powder be used for baking?
A: Absolutely. Cacao Barry Noir Intense Cocoa Powder is excellent for baking, especially in recipes that require a strong cocoa flavour and dark colour, such as cookies, sponge cakes, and muffins.

Q: Can this cocoa powder be used in savoury dishes?
A: Yes, Cacao Barry Noir Intense Cocoa Powder can be used in savoury recipes such as Mexican mole, chilli, or spice rubs for meats. Its smooth, mellow flavour from Dutch processing adds depth and complexity to rich sauces and stews.