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Natural Cocoa Powder from Madagascar
Current price: $24.00
Vanilla Beans
Excellent Product! Excellent Service!
I'm a convert
I've been making my own vanilla extract for over a decade and used to buy my beans based on reviews at a Infamous Global seller. Was never sure what I would get. Then I found this company! The beans were beautiful! Fragrant, moist but not too moist, easy to cut open to expose the seeds and each Bean was six to seven inches long. I'm a happy extract maker! 💝💃🥳
High Quality Vanilla - excellent customer service.
Slo Food group team takes great care of their customers. Received a broken bottle of Vanilla and it was immediately handled. Received my replacement bottle within 3 days.
This extract is used to make our Tahitian Vanilla Cakes!
Great place to get your spices
SLO Food group is the best place I have found to buy my vanilla beans, great customer service, fast shipping and very competitive prices. Thank you for helping me with my project, Vanilla extract. Thank you don young
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Vanilla Beans
Excellent Product! Excellent Service!
I'm a convert
I've been making my own vanilla extract for over a decade and used to buy my beans based on reviews at a Infamous Global seller. Was never sure what I would get. Then I found this company! The beans were beautiful! Fragrant, moist but not too moist, easy to cut open to expose the seeds and each Bean was six to seven inches long. I'm a happy extract maker! 💝💃🥳
High Quality Vanilla - excellent customer service.
Slo Food group team takes great care of their customers. Received a broken bottle of Vanilla and it was immediately handled. Received my replacement bottle within 3 days.
This extract is used to make our Tahitian Vanilla Cakes!
Great place to get your spices
SLO Food group is the best place I have found to buy my vanilla beans, great customer service, fast shipping and very competitive prices. Thank you for helping me with my project, Vanilla extract. Thank you don young
Why Buy Non Alkalized Cocoa Powder From Madagascar
Rich, Authentic Flavor
The vibrant, fruity notes of Madagascar grown Fine Cocoa are renowned for bold, natural chocolate taste. Perfect for elevating baking and beverages.
Ethically Sourced Excellence
Single origin, community sourced directly from small farms in Madagascar, this cocoa powder reflects a commitment to ethical trade practices, ensuring sustainability and fair compensation for farmers.
Pure & Natural
Made from 100% premium cocoa beans with no alkalization, additives, or artificial ingredients, ensuring a wholesome, unadulterated chocolate experience
Versatile for Every Recipe
Whether you’re crafting decadent desserts, rich hot cocoa, or gourmet sauces, this cocoa powder offers exceptional versatility for home cooks and professional chefs alike
Technical Specifications
| Origin | Madagascar (Sambirano Valley) |
|---|---|
| Botanical Name | Theobroma cacao |
| Ingredients | 100% Cocoa, No Additives, No Added Sugar |
| Processing | Non-Alkalized (Natural Process, Not Dutch-Processed) |
| pH Level | 5.4-6.2 |
| Fat Content | 10-12% (Higher Fat Means Less Starch, Better Moisture Retention in Baked Goods) |
| Color/Appearance | Deep Coffee-Brown |
| Certifications | Kosher (EarthKosher), GMP |
| Flavor Profile | Bold, Naturally Fruity, Rich Chocolate |
| Rarity | Madagascar Accounts for Under 1% of World Cocoa Production |
| Uses | Baking, Hot Cocoa, Smoothies, Ganache, Truffles, Mole Sauce, Chili |
| Substitution | 3 Tbsp Cocoa Powder + 1 Tbsp Fat = 1 oz Unsweetened Baking Chocolate |
| Pairing | Madagascar Vanilla Beans, Madagascar Cacao Nibs, Butter, Cream, Dairy |
| Baking Note | Reacts with Baking Soda for Proper Leavening; Not a 1:1 Substitute for Dutch-Processed Cocoa |
| Storage | Cool, Dark Place, Airtight Container |
| Shelf Life | 18-24 Months |
| Packaging | Food-Grade Pouch or Bag; Box with Liner for Bulk Orders |
Cocoa Powder from Madagascar, Fine Cocoa Powder
Buy premium cocoa powder online, sourced from the lush cacao farms of Madagascar's Sambirano Valley. Our cocoa powder boasts a pH level of 5.4-6.2, ensuring the perfect balance of acidity and richness. With a deep coffee-colored hue typical of premium cacao, it's a versatile ingredient for all your culinary creations. Be it fudge brownies at home or rich chocolate icings in your bake shop, our cocoa powder is sure to do the trick. Available in bulk or small quantities for home bakers, professional kitchens, and everything in between.
Our cocoa powder is non-alkalized, meaning it hasn't been treated with an alkaline solution to neutralize its natural acidity (the process known as "Dutch processing"). That untreated acidity is exactly what gives natural cocoa powder its real purpose in baking: when combined with baking soda, an alkaline ingredient, the reaction creates the leavening action that helps a batter rise properly in the oven. Recipes written specifically for natural cocoa powder rely on this chemistry, like our dark chocolate cake with vanilla bean salted caramel, so swapping in Dutch-processed cocoa can throw off how a cake or brownie actually bakes. A pH of 5.4-6.2 means our cocoa retains much of its natural flavor profile, too, less muted than heavily processed alternatives. Want the full breakdown? Read our guide to Dutch process vs. natural cocoa powder.
- Sourced directly from Madagascar's Sambirano Valley, a region renowned for exceptional cacao, though it accounts for less than 1% of total world cocoa production, a genuinely rare origin.
- Non-alkalized (natural process), retaining more of its natural acidity, flavor compounds, and deep coffee-brown color than Dutch-processed cocoa.
- 10-12% naturally occurring fat content, striking a balance between rich flavor and texture, higher fat content also means less starch, which helps baked goods hold moisture better and bake with a more tender crumb.
- Single-origin and community-sourced, reflecting a commitment to ethical trade and fair compensation for the small farms it comes from.
- Made from 100% premium cocoa beans with no additives or artificial ingredients.
Decadent Chocolate Cake: Create a moist, indulgent chocolate cake using our Madagascar cocoa powder for a truly unforgettable dessert. Find one of our favorite chocolate cake recipes here.
Homemade Hot Cocoa: Brew a steaming cup of hot cocoa on a chilly day, try our dark hot chocolate with cinnamon and nutmeg, or the boozy grown-up version, our spiked vanilla spiced hot cocoa. For the best flavor, heat your milk gently rather than letting it boil, boiling can dull cocoa's delicate flavor compounds.
Ganache and Truffles: The natural acidity and deep flavor make this cocoa powder an excellent choice for rich ganache, chocolate truffles, and dusting finished confections.
Savory Applications: Don't limit cocoa powder to dessert, it's a traditional ingredient in mole sauce and adds real depth to chili when whisked in during the last stages of cooking.
Chocolate Smoothie: Add a spoonful of our cocoa powder to your morning smoothie for a rich, chocolatey twist.
Elevate your culinary experiences with the finest Madagascar cocoa powder from Slofoodgroup. Shop bulk cocoa powder online today, and pair it with our Madagascar vanilla beans or cacao nibs for an even richer chocolate experience.
Cocoa Powder to Chocolate Conversions
Run out of baking chocolate mid-recipe? Cocoa powder can step in. For every 1 ounce (1 square) of unsweetened baking chocolate a recipe calls for, substitute 3 tablespoons of our cocoa powder plus 1 tablespoon of melted butter, oil, or shortening, this replaces the cocoa butter that baking chocolate naturally contains. For semisweet or bittersweet chocolate, use the same ratio and add a tablespoon of sugar to compensate for the missing sweetness. Making mole? Substitute 1 tablespoon of cocoa powder for every ounce of Mexican chocolate the recipe calls for. As a general rule, this conversion works in either direction, so you can just as easily substitute melted chocolate back for cocoa powder if your pantry situation flips.
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Frequently Asked Questions
- Cocoa powder is derived from cocoa beans, the seeds of the cacao tree. The beans are harvested and fermented to develop flavor, then dried, roasted, and ground into a paste. This paste is pressed to extract cocoa butter, leaving behind the cocoa solids, which are further ground into the fine powder we know as cocoa powder.
- Natural cocoa powder is acidic, has a lighter color, and retains more of its natural flavor. Dutch-processed cocoa is treated with an alkaline solution, resulting in a darker color and milder flavor. Because natural cocoa reacts with baking soda for proper leavening, the two aren't always interchangeable in recipes, so it's worth checking which one your recipe calls for before substituting.
- For every 1 ounce of unsweetened baking chocolate a recipe calls for, substitute 3 tablespoons of cocoa powder plus 1 tablespoon of melted butter, oil, or shortening. For semisweet or bittersweet chocolate, use the same ratio and add a tablespoon of sugar to compensate for the missing sweetness.
- Cocoa powder is commonly used in baking to add chocolate flavor to cakes, cookies, and brownies, as well as in beverages like hot chocolate or a chocolate smoothie. Its rich, intense flavor also works well in savory dishes like mole sauce and chili.
- Cocoa powder naturally contains fiber and minerals such as iron, magnesium, and zinc. It's worth being mindful of added sugars in cocoa-based products, since excessive sugar can offset the benefits of these naturally occurring compounds.
- Cocoa powder doesn't spoil the way perishable foods do, but it can lose flavor and potency over time. Store in a cool, dark place in an airtight container, and check for any off odors or color changes as signs it's past its best.
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Based on 19 Reviews
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