Organic Cacao Powder 200 g. Peruvian Natural and Pure. Made in Peru from The Theobroma Cacao Plant. Produced from Raw Cacao Beans. Source of Magnesium Manganese and Phosphorus. 200 g (Pack of 1)

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Organic Cacao Powder 200 g. Peruvian Natural and Pure. Made in Peru from The Theobroma Cacao Plant. Produced from Raw Cacao Beans. Source of Magnesium Manganese and Phosphorus. 200 g (Pack of 1)

Regular Price: US$22.99

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Availability: In stock

Supplier: NaturaleBio

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Baking Chocolate & Carob & Cocoa

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Green tea and cacao
NaturaleBio has always believed that health is the real wealth. As our world changes and new concerns arise, we continue to offer high quality organic certified products and superfoods. From our virgin, hand-picked coconut oil to our organic Acai Berries, Cacao, Matcha, and more our mission remains the same; to offer rich, nutrient products at an affordable cost, because NaturaleBio believes everyone has the right to live a long, healthy life.
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WHAT IS CACAO

Cacao is what Linnaeus called Theobroma from Theos, meaning "god", and broma "food" or food of the gods.

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.

WHAT ARE ITS HEALTH BENEFITS

Cacao has a high in fiber 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.

FLAVOUR AND CONSISTENCY

Cacao is available as beans, nibs or powder. Cacao powder is fine and fragrant with an intense brown colour. 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 IS CACAO CONSUMED

Organic Cacao powder is considered one of the best ways to include this precious source of sustenance in your diet. Cacao powder can be added as an ingredient in your sweet recipes like cakes and biscuits... but it can also be dissolved to make smoothies, beverages and milk drinks.

RECIPES WITH CACAO

Cacao, powder can be used in the following ways:

in yogurt or milk
in dough for muffins, brownie and cookie
as a chocolate shake
as an ingredient for homemade cakes and desserts
in smoothies and drinks
in oat porridge, in cereals or muesli
in the preparation of biscuits, creams and mousse
as a decoration for coffee or cappuccino

HOW CACAO IS PROCESSED FROM RAW CACAO BEANS

HARVEST: Harvesting and processing is done almost entirely manually.

FERMENTATION: The beans are completely covered with a white, gelatinous substance that triggers the fermentation process that can last from 5 to 7 days.

STIRRING: During fermentation, the beans are stirred every day with special blades; this is also done manually.

DRYING: The cacao beans are dried in the sun at low temperatures to stop the fermentation process.

CLEANING AND SELECTION: The beans are removed from the skin and cleaned using a machine made up of cylinders and divided according to their size.

GRINDING AND PRESSING: The beans are crushed into nibs and then ground to become " cacao paste " which is then pressed to separate the cacao butter.

GRINDING: This process further reduces the particle size of the powder until it becomes very fine, a machine made of steel cylinders that rotate on themselves is used and finally the powder is sieved.

100% ORGANIC

Our cacao powder is 100% pure and organic. It is produced exclusively in Peru in organic plantations and is approved by the control body of the Ministry of Agriculture.

Our cacao comes from Peru, in South America, one of the leading countries in the world for the quality of cacao, with a tradition dating back thousands of years.

At NaturaleBio, we carefully select all our organic products.

Our cacao comes from organic farming. Considered a food used and appreciated all over the world for its benefits.Controlled Operator Number: 13084 IT BIO 014

RECIPES WITH CACAO POWDER


Hot Chocolate A must in winter, it can be homemade with just a few simple ingredients. Ingredients: 5 tablespoons of NaturaleBio Cacao 2 tablespoons of flour 4 tablespoons of sugar 500 ml of milk Preparation: Place the cacao in a pan with the sifted flour and sugar. Begin to add the milk a little at a time while stirring with a whisk.Once the mixture is smooth and without lumps, put the pan on a low heat. Bring to a boil while constantly stirring and then allow to thicken. Remove from the heat and serve hot in a mug, garnishing to taste.	Banana and Cacao Smoothie A nutritious and light drink to drink at any time... this version is with banana but you can choose the fruit you like best! Ingredients: 1 ripe banana 250 ml of soy milk (fresh from the fridge or at room temperature) 1 teaspoon of NaturaleBio cacao powder 1 teaspoon of raw cane sugar (optional) Preparation: Peel the banana, cut it into pieces and place it in the beaker of the stick blender. Add the soy milk to the banana and blend with the blender to obtain a smooth smoothie, mixing the soy milk well with the banana. Add the teaspoon of cacao powder and mix well so it dissolves. Once the banana and cocoa smoothie is ready, add the teaspoon of sugar and mix well. Transfer the drink into a glass, add the straws and enjoy!	Moist Chocolate Cake Great for dunking in milk at breakfast or for a delicious snack with a nice cup of tea. Ingredients: 200 g of plain flour 60 g of NaturaleBio Cacao Powder 180 g of sugar, 2 eggs 100 ml of NaturaleBio Coconut Oil 200 ml of whole milk, 1 sachet of baking powder Icing sugar to decorate Preparation: Place the eggs in a bowl, add the coconut oil and whole milk, and mix together with a whisk. Add the flour, sugar, cacao and baking powder and continue to mix. Once the mixture is smooth and even, pour it into a tin of around 24 cm diameter. Bake in a static oven at 180°C for 30 to 35 minutes (check with a toothpick that it is baked through). Dust the cake with icing sugar and serve!


Chocolate Shortcrust Pastry A variation on standard shortcrust pastry that you can use as a base for pies, tarts or fragrant biscuits. Ingredients: 300 g of plain flour 30 g of NaturaleBio Cacao Powder 150 g of butter 130 g of icing sugar 3 egg yolks Pre

AT YOUR COMPLETE DISPOSAL: Customer satisfaction is our priority. Please get in touch if you have any questions. PACKAGING: Product packaging and labels may vary over time, while content remains the same. 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. PROPERTIES OF CACAO: 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 Manganese that contributes to the protection of cells from oxidative stress and phosphorus that contributes to the maintenance of normal bones and teeth. ORIGIN OF CACAO: 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.