The Essence of Spanish Cocoa Expertise

1. Authentic Origin and Craftsmanship

Manufactured in Spain using state-of-the-art cocoa processing technology, Latamarko’s Alkalized Cocoa Powder undergoes a carefully controlled Dutch process that neutralizes natural acidity while enriching both flavor and color.
The result: a powder with a warm, deep brown tone, smooth mouthfeel, and perfect solubility for confectionery applications.

2. Why Alkalization Matters in Confectionery

In professional chocolate and candy production, the alkalization level determines color, taste, and performance.
Latamarko achieves an optimal pH range of 7.2–7.6, allowing:

• Mellow cocoa flavor with minimal bitterness

• Enhanced color intensity and stability

• Improved blending with cocoa butter or substitutes (CBS, CBR, CBE)

• Excellent texture development in fillings and coatings

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Technical Analysis – Latamarko Alkalized Cocoa Powder (Confectionery Grade, Spain)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Color	Medium to Dark Brown
pH (10% solution)	7.2 – 7.6
Fat Content	10–12%
Moisture	≤ 5%
Ash (on dry basis)	≤ 9%
Fineness (200 mesh)	≥ 99%
Flavor Profile	Rich chocolate aroma, low acidity
Solubility	Excellent in fat and aqueous systems
Certifications	ISO, Halal, Kosher, EU-compliant

Each batch is produced and verified in Spain under strict European food safety regulations and sensory quality control.

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Color, Texture, and Aroma Perfection

Latamarko’s Alkalized Cocoa Powder for Confectionery delivers:

• Luxurious medium-dark color, ideal for elegant chocolate tones

• Creamy and rounded cocoa flavor that enhances sweetness balance

• Stable pigment structure, maintaining visual appeal after tempering or heating

• Excellent dispersibility in both fat-based and dry blends

Whether in truffles, coatings, or cream fillings, Latamarko cocoa ensures a smooth finish, stable gloss, and rich chocolate taste that defines high-quality confectionery.

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Applications in the Confectionery Industry

1. Compound Chocolate and Coatings

Latamarko cocoa creates deep brown shades and consistent flavor in compound chocolate formulations.
It integrates perfectly with cocoa butter substitutes like CBS, CBR, and CBE, providing a smooth mouthfeel and professional texture.
The powder’s neutral pH prevents flavor conflicts and improves fat phase emulsification.

2. Chocolate Fillings and Creams

In fillings for biscuits, wafers, and pralines, this powder ensures homogeneous color and balanced sweetness.
Its smooth dispersion and natural cocoa notes give confections a soft, creamy bite with authentic chocolate depth.

3. Truffles and Pralines

Latamarko cocoa offers the perfect finishing touch for truffles and pralines — either in ganache formulations or dusting applications.
It provides refined aroma, low bitterness, and attractive visual contrast for premium presentation.

4. Cocoa Dusting and Decoration

Used as a final dusting ingredient, the powder maintains its visual elegance without clumping.
Its fine granulation (≥99% through 200-mesh sieve) ensures an even, silky layer that enhances appearance and flavor.

5. Candy, Bars, and Fudges

In fudge, nougat, and soft-caramel recipes, Latamarko cocoa introduces warm color and subtle chocolate flavor, stabilizing texture while enriching aroma.

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Performance Advantages for Confectioners

1. Superior Color Stability

Even under heat treatment, conching, or enrobing, Latamarko cocoa maintains a uniform brown tone — free from fading or separation.

2. Refined Flavor Development

Its low-acid profile allows confectioners to build balanced recipes with smooth chocolate identity.
Bitterness is reduced, while the cocoa aroma remains vivid and natural.

3. Ideal Compatibility with Fats and Sugars

The powder integrates seamlessly with oils, fats, and sugar syrups, ensuring even color distribution and perfect flavor diffusion.

4. Extended Shelf Life and Hygiene

Low moisture (≤5%) and microbiological control extend product stability and freshness, making it suitable for long-term confectionery storage.

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Sensory Profile

Attribute	Description
Color	Medium-dark brown with warm tone
Aroma	Pure, sweet cocoa fragrance
Flavor	Round, mellow, low-acid chocolate taste
Texture	Fine and creamy
Mouthfeel	Velvety and balanced
Appearance	Smooth, glossy, professional finish

This sensory harmony enhances consumer perception — every bite feels indulgent, balanced, and truly premium.

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Comparative Advantage

Feature	Latamarko Confectionery Grade	Standard Cocoa
Color Intensity	High, stable under heat	Medium, may fade
Flavor Balance	Mild, smooth, creamy	Bitter or acidic
Compatibility with Fats	Excellent	Limited
Gloss Retention	Excellent	Moderate
Solubility	High	Variable
pH Range	7.2–7.6	5.0–5.5
Preferred Use	Coatings, fillings, chocolates	General food use

The comparison shows how Latamarko’s Spanish-made cocoa ensures professional results in every confectionery formula.

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Quality Control and Safety

Produced under HACCP, GMP, and ISO 9001:2015 systems, Latamarko cocoa meets EU standards for heavy metals and microbial safety.
Microbiological specifications:

• Aerobic count: < 5,000 CFU/g

• Yeast & Mold: < 50 CFU/g

• E. coli / Salmonella: Not detected

Every shipment is accompanied by:

• Certificate of Analysis (COA)

• Specification Sheet

• Certificate of Origin (Spain)

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Sustainability and Ethical Cocoa Sourcing

Latamarko partners with certified farms following fair-trade, traceable, and eco-friendly cocoa production practices.
By maintaining a direct relationship with cocoa growers, the brand ensures high-quality raw beans while supporting environmental and social sustainability.

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Packaging and Export Details

• 25 kg multi-layer paper bags with inner PE liner

• 500–1000 kg jumbo bags for industrial use

• Custom packaging and private labeling available

Each shipment from Spain is documented for seamless customs clearance and global traceability.

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Storage and Handling

To preserve freshness:

• Store below 25°C in a cool, dry place

• Keep away from strong odors and humidity

• Seal packaging tightly after use

Shelf life: 24 months from production when properly stored.

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Recommended Dosage

Application	Usage Level (% of formula)
Compound Chocolate	4–8%
Fillings & Creams	3–6%
Cocoa Dusting	As required
Pralines & Truffles	5–8%
Confectionery Bars	4–7%

Dosage may vary based on desired color depth and flavor intensity.

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Spanish Quality Meets Global Sweetness

Spain’s heritage in chocolate making inspires Latamarko’s modern cocoa innovation.
Every batch of Alkalized Cocoa Powder for Confectionery embodies the fusion of European tradition, scientific precision, and sensory artistry.

From smooth chocolate fillings to glossy coatings, it transforms recipes into indulgent creations that captivate both artisans and industrial producers alike.

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Conclusion – The Cocoa of Choice for Professional Confectionery

Latamarko Alkalized Cocoa Powder for Confectionery (Origin: Spain) is the professional’s ingredient for crafting superior chocolates and sweets.
Its rich flavor, stable color, and impeccable performance set the benchmark for confectionery perfection.

Whether for compound chocolate, pralines, truffles, or decorative finishes, this Spanish cocoa ensures luxury taste, flawless texture, and enduring consistency.
Every particle tells a story of Spanish excellence — Latamarko, where cocoa becomes art.