General information

Warm and soothing: The delicious composition of cocoa and Sucanat cane sugar has an intense chocolate flavor with a subtle sweetness.

Production

Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa pod contains almond-shaped white-blue cocoa beans. The typical cocoa aromas develop during fermentation and roasting: First, the beans are fermented. The sugar content of the fruit puree leads to a fermentation process in which the temperature rises to 45-50 °C. This separates the pulp from the beans and drains. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. Roasted seeds are crushed and ground coarsely. The mass liquefies. The liquid cocoa mass is then pressed, removing some of the cocoa butter. This process takes place mechanically. Fats are not extracted with chemical solvents. What remains is the press cake, which is finely ground in cocoa powder. Depending on the remaining cocoa butter, it is called cocoa (at least 20% cocoa butter) or low-fat cocoa (at least about 10% cocoa butter). Finally, for the hot chocolate, cocoa (40%) is mixed with the finest organic whole cane sugar Sucanat (60%). The delicious, soothing hot drink is ready!

Usage

Chocolate hot drink from Naturata sweetens your everyday life!

Nutritional values and analysis results based on 100 g:

Energy 1709 kJ / 405 kcal

Fat 8.7 gr

Of which saturated fat 5.3g

Carbohydrates 63 gr

Of which sugars 57g

Proteins 12 gr

Salt 0.02 gr

INGREDIENTS (INCI): CANE SUGAR* 60%, COCOA POWDER* 40%

* = from controlled organic cultivation ** = from biodynamic cultivation (Demeter)