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Products - Cocoa  > Cocoa Powder
Cocoa powders vary considerably in flavour and colour with natural cocoa powder being light in colour with more acidic flavour notes.

The most commonly used cocoa powders in the food industry are alkalised; the cocoa kernel has been treated with an alkali such as potassium carbonate.

Typical cocoa flavour notes and bouquet are enhanced and intensified with alkalisation. Highly alkalised powders are chosen when these characteristics are desired in the finished product at lower dose rates than lightly alkalised powders.

Flavour is also affected by the fat content of the powder. Standard cocoa powders contain 10 - 12% fat, while premium powders contain around 20 - 24% fat.

When cold milk or water 'wettability' is required, lecithinated cocoa powders perform well. These powders generally contain around 5% lecithin to make dispersion easier.

ADM’s De Zaan™ cocoa powders are available in a variety of color shades – from vibrant reds to dark browns and black – with various accompanying taste profiles and intensities.

This broad selection helps manufacturers develop highly differentiated end-products, which in turn enables them to meet the requirements of both individual customers and vast market segments.

Hawkins Watts New Zealand also offers Organic Cocoa Powder made from certified cocoa beans, from the Dominican Republic.


Using Our Ingredients:

For more information on the use of our cocoa products in food applications:

De Zaan™ Cocoa Manual (pdf)


Overindulgent Chocolate Brownie Recipe (pdf)

How to Place an Order with Hawkins Watts New Zealand - CLICK HERE

Our Supply Partners:

For more information on ADM Cocoa, our supplier of Cocoa Products, please click here.
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43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

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