In 19th Century Coenraad Housten a Dutch scientist developed a process to reduce the acidic content of the cocoa powder. This resulted in enhancing the taste of the cocoa powder while also turning it dark.
From an 85 year old farm in Kerala
Our cocoa powder is made from well-fermented single-origin cocoa beans from a local family-owned cocoa plantation.
These cocoa beans are handpicked from this 85-year-old cocoa plantation and then fermented, dried, processed naturally into fine cocoa powder.
Extended Conching
We tend to bring our the natural flavour of the cocoa powder by extended conching.
Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles.
Rich dark colour and flavour
Our perfected process of roasting the cocoa beans adds the rich dark colour and flavour to our Cocoa powder making it perfect for desserts and cakes.
Even for hot chocolates, cold mocha coffee or chocolate milkshakes - this would be a perfect blend.
We at Monks Bouffe add this to our nut butters which makes our chocolate peanut butter and chocolate almond butter, customer favourites.
From an 85 year old farm in Kerala
Our cocoa powder is made from well-fermented single-origin cocoa beans from a local family-owned cocoa plantation.
These cocoa beans are handpicked from this 85-year-old cocoa plantation and then fermented, dried, processed naturally into fine cocoa powder.
Extended Conching
We tend to bring our the natural flavour of the cocoa powder by extended conching.
Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles.
Rich dark colour and flavour
Our perfected process of roasting the cocoa beans adds the rich dark colour and flavour to our Cocoa powder making it perfect for desserts and cakes.
Even for hot chocolates, cold mocha coffee or chocolate milkshakes - this would be a perfect blend.
We at Monks Bouffe add this to our nut butters which makes our chocolate peanut butter and chocolate almond butter, customer favourites.
Our way of Processing Cocoa Powder
Cocoa Powder Best Used in Making
Cakes & BROWNIES
hot chocolate smoothies
COOKIES & muffins
Creativity with Monks Bouffe Cocoa Powder
What customers & Bakers are creating
Chocolate tarts by ashwini Pai
Chocolate almond cake by richa singhal
COCO Kaju Katli by swati soni
6 Key Benefits Of Cocoa Powder
For a healthy body and healthy mind
have a Question? We're here to Help!
Still have questions? Call us at 9372029662 or email us at taste@monksbouffe.com
1. What is Dutch processed Cocoa Powder?
2. Is this 100% cocoa and 0% sugar??
It's 100% cocoa with 20% cocoa butter content. No sugar has been added.
3 Can I make chocolates with this Cocoa Powder?
Yes. You can make chocolates with the Monks Bouffe cocoa powder.
4. Is it Dairy Free?
Yes. Monks Bouffe Cocoa Powder is Dairy Free.
Monks Bouffe Knowledge Guide
1. Type:
2. Crop Frequency in India:
Single Origin Cocoa Bean
Annual
History Can Be Fun to Know!!
- Cocoa was introduced to India in the early 20th Century, but its cultivation was started in a big way only in the 1960s.