October, 2024


Welcome to the Cocoa product page. 

Here you will find information relating to 5 BRC AA grade, Rainforest Alliance & Fairtrade certified Cocoas.

Explore our application inspiration below where we feature cocoa in a range of unlikely applications. From savoury dishes to sweet, and as a caramel colour replacement, cocoa’s versatility is endless.

We encourage you to discover new ways to adapt existing product formulations, or create new and exciting taste sensations, with our range of cocoa products. 

For more information on our cocoa offering or for application assistance, reach out to your account manager, or get in touch with our team below.

Discover Our Cocoa Range

Natural: 

  • Natural cocoa powder, light brown with golden tones. Intense cocoa flavour and aroma with subtle fruity notes.

Applications: 

  • Ideal for toppings, instant drinks, pastries, syrups and chocolate confectionery.

pH: 5.5 (+/- 0.5) | % Fat10-12

Medium Alkalized: 

  • Moderately alkalized cocoa powder with a dark brown colour and high chocolate notes in aroma and final flavour in mouth.

Applications: 

  • Great in savoury applications adding depth of flavour including gravies, rubs and stews. Naturally suits a wide range of dairy applications, syrups, toppings and bakery.

pH: 7.9 (+/- 0.3) | % Fat10-12

Medium Alkalized High Fat:

  • Alkalized high fat cocoa powder with intense chocolate flavour and aroma and a dark brown colour with light reddish tones.

Applications: 

  • Its intense flavour and aroma makes this product particularly suitable not only for ice creams, but also for bakery products and chocolate confectionery.

pH: 7.9 (+/- 0.3) | % Fat20-22

Strong Alkalized Reddish:

  • Cocoa powder that conveys its dark reddish colour intensely in all applications.

Applications: 

  • High quality bakery products, ice creams, puddings, syrups, cereals, cakes and pastries, toppings, chocolate confectionery, drinks and dairy products.

pH: 8.3 (+/- 0.5) | % Fat: 10-12

Strong Alkalized Black:

  • Black cocoa powder with a strong flavour, as the result of a special alkalization process. This cocoa is ideal to use as a clean label and colour substitute.

Applications: 

  • Products that require an intense dark black colour, such as biscuits and toppings, and as a natural colorant thanks to its powerful colouring effect.

pH: 8.8 (+/- 0.5) | % Fat: 10-12

Discover Our Cocoa Range

Natural: 

  • Natural cocoa powder, light brown with golden tones. Intense cocoa flavour and aroma with subtle fruity notes.

Applications: 

  • Ideal for toppings, instant drinks, pastries, syrups and chocolate confectionery.

pH: 5.5 (+/- 0.5) | % Fat10-12

Medium Alkalized: 

  • Moderately alkalized cocoa powder with a dark brown colour and high chocolate notes in aroma and final flavour in mouth.

Applications: 

  • Great in savoury applications adding depth of flavour including gravies, rubs and stews. Naturally suits a wide range of dairy applications, syrups, toppings and bakery.

pH: 7.9 (+/- 0.3) | % Fat10-12

Medium Alkalized High Fat:

  • Alkalized high fat cocoa powder with intense chocolate flavour and aroma and a dark brown colour with light reddish tones.

Applications: 

  • Its intense flavour and aroma makes this product particularly suitable not only for ice creams, but also for bakery products and chocolate confectionery.

pH: 7.9 (+/- 0.3) | % Fat20-22

Strong Alkalized Reddish:

  • Cocoa powder that conveys its dark reddish colour intensely in all applications.

Applications: 

  • High quality bakery products, ice creams, puddings, syrups, cereals, cakes and pastries, toppings, chocolate confectionery, drinks and dairy products.

pH: 8.3 (+/- 0.5) | % Fat: 10-12

Strong Alkalized Black:

  • Black cocoa powder with a strong flavour, as the result of a special alkalization process. This cocoa is ideal to use as a clean label and colour substitute.

Applications: 

  • Products that require an intense dark black colour, such as biscuits and toppings, and as a natural colorant thanks to its powerful colouring effect.

pH: 8.8 (+/- 0.5) | % Fat: 10-12

Applications to Inspire

Cocoa Biscotti

Less is more! PV6R Cocoa has a very dark, reddish colour with an intense flavour meaning you can use less and still retain the same cocoa colour and flavour profile.

PV6R – Using 50% less cocoa & still as flavourful.

Rich Roast Gravy with Cocoa

Highlighting how cocoa can be used as a clean-label, colour substitute, this instant gravy is a blend of yeast extracts, spice and PV7 Cocoa powder to create a rich, roast-like gravy. With its unsweetened properties PV7 Cocoa is an excellent ingredient to use as a caramel replacer, or for enhancing the colour and appearance of sauces, gravies, stews and more.

Thickeners (1412,415), Maltodextrin, Salt, Skim Milk Powder, Yeast Extracts, Sugar, Onion, Vegetable Oil, Natural Flavour, Spice, Cocoa Powder, Colour (160c)

PV7 – A perfect colour & clean-label substitute.

Mango Chilli Cocoa Delight

Add depth of flavour to savoury applications with this medium alkalized dark brown PV4 Cocoa. Think rubs and marinades for meats, poultry, and fish, as well as in sauces and stews to add richness and complexity. Taste our specially created Chilli Cocoa Rub sprinkled over dried mango pieces to showcase the savoury properties of the cocoa against the sweetness of the mango.

Mango (97%) (Dried Mango, Sugar, Preservatives (Sodium Metabisulfite)), Rub Seasoning (3%): Cocoa Powder (0.4%) Spices (Smoked Paprika, Pasilla chilli (0.1%), Chipotle Chilli, Black Pepper), Salt, Sugar, Garlic Powder, Maltodextrin (from Maize), Vegetable Oil, Acidity Regulator (Citric Acid), Smoked Maltodextrin.

PV4 – Cocoa in a savoury form – who would’ve thought!

Not Your Standard Chocolate Biscuit

Less is more! PV6R Cocoa has a very dark, reddish colour with an intense flavour meaning you can use less and still retain the same cocoa colour and flavour profile. Experience the taste sensation in this chocolate biscuit which combines the richness of PV6R Cocoa, citrussy notes of Australian lemon myrtle and the nutty flavour of wattleseed.

Butter (Cream (From Milk)), Flour (Wheat), Sugar, Corn Starch, Cocoa Powder (2.8%), Vanilla Extract, Salt, Wattleseed, Lemon Myrtle.

PV6R – Using 50% less cocoa & still as flavourful.

Smoky Chilli Cocoa Sauce

Highlighting how cocoa can be used as a clean-label, colour substitute, this smoky sauce is a unique blend of spices, chilli and PV7 Cocoa powder to create a rich, BBQ-like sauce. With its unsweetened properties PV7 Cocoa is an excellent ingredient to use as a caramel replacer, or for enhancing the colour and appearance of sauces, gravies, stews and more.

Reconstituted Tomato Puree, Water, Sugar, Gherkin, Spices (Ancho Chilli (1%), Smoked Paprika, Cumin, Chipotle chilli (0.5%), Black Pepper), Salt, Apple Cider Vinegar, Garlic Powder, Onion Powder, Acidity Regulator (Citric Acid), Cocoa Powder (0.2%), Preservative (Potassium Sorbate).

PV7 – A colour perfect & clean-label substitute.

The above is our stocked lines, but should there be something else you require, just reach out to the team below.

Request Samples

If our offering has piqued your interest and left you eager for more, we warmly invite you to experience them first-hand. Request a sample today.

Let's Meet

Whether you're looking to explore new flavours, understand more about our Product Development capabilities, or want to learn more about the ingredients listed here, we would love to chat to you! Reach out to schedule a meeting with an Account Manager.

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