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🍀 Samskara Organic Raw Cacao Powder – typically the main ingredient in Chocolate is obtained from the Theobroma Cacao tree. It is bitter in flavour, has a pure chocolate odeur and light to dark brown soft lumpy powder. It is a common kitchen ingredient among bakers and creative experimentalists – who doesn’t love chocolate!? Raw Cacao Powder is exactly the starting ingredient for your chocolate flavoured innovations 🌈
🍀 Samskara Raw Cacao Powder contain potent antioxidants that can help reduce cell damage in your body, which promotes healthy heart function, digestion and mood. It also contain several beneficial nutrients like Iron, Protein, Magnesium, Potassium, Fiber, Phosphorus, Copper and Manganese.🌈
✅ Samskara Cacao Powder is Organic/BIO, GMO free, oil and palm oil free, free from sulphites, refined sugar free, vegan friendly and free from chemicals and additives – 100% Natural from Earth! We recommend it for all ages and all genders.🌍 ✨
Suggested Use
🥥 We recommend using Raw Cacao Powder in breakfast bowls, for making ice-cream and even adding it to your protein shakes and baking mixes and even warm tea/beverages. Commonly indeed Cacao Powder is used for making chocolate products, consider our Raw Cacao Butter for making your own homemade Chocolates.🔔
Packaging and origion
♻️ Samskara Raw Cacao Powder is sealed inside a Kraft bag made with recycled materials, has a zip lock so you can store it instantly. Once used, please re-cycle/re-use it efficiently and sustainably. Store in a cool and dry spot.!💙Samskara Raw Cacao Powder is sourced from planet Earth,🌍 to be more precise, from Peru.
Additionally, Alkalised Cacao Powder has proven benefits for the immune system, maintenance of bones, teeth, improvement in skin health, testosterone booster, improved cognition, iron transport, and healthy electrolyte balance
What is the difference between Natural and Alkalised Cocoa Powder? Alkalised cocoa powder is made from beans that have been soaked in water with baking soda. The intention of this process is to remove the acidity from the cocoa beans so that the final product is much more durable and has less chance of rancidity.
Chocolate brownie with alkalised cocoa and raspberries Have you ever made an alkalised cocoa and raspberry brownie? If not, you should!Ingredients:100% Vegan Alkalised Cocoa Smoothie Recipe - Serve Chilled
Ingredients:
1. Preheat oven to 325°F. 2. Microwave the butter, sugar and cocoa for 30 seconds. 3. Mix and reheat in the microwave for 30 seconds. 4. Mix vanilla and flax egg. Add to the previous mixture. 5. Add the flour and mix together. 6. Add the raspberries and as many toppings as you like! 7. Spray a glass mould with olive or coconut oil and pour the batter into the mould. 8. Bake for 23 minutes. Then let it cool before eating.
InstructionsMix everything together in a blender, then serve in a glass!
The cocoa bean contains a large amount of fat (about 50%), which is known as cocoa butter.
To make cocoa powder, it has to be extracted from the chocolate liquor.
The liquor is first made by refining the cocoa from its coarse state to a very fine texture.
With the help of a cocoa butter press, the liquor is filtered through a sieve at extremely high pressure, forcing the fat (cocoa butter) to separate from the solids (cocoa powder).
The solids remaining in the press have to be pulverised into a powder.
This powder contains 12% fat, which is a reduction of almost 40% of its original composition.
The level of alkalinisation determines the colour - the more alkaline the cocoa, the darker the colour.
We want to continue to stay atop nutrition. Stay tuned and check our blog for news, events, specials, and recipes! Or check out more recipes from Pinterest!
