Black Cocoa Powder dark color for biscuits and ice cream
Latamarko Black Cocoa Powder – Deep Color, Smooth Taste, Perfect Texture
Origin: Spain • Manufactured by Latamarko
Dark Cocoa Perfection for Biscuits and Ice Cream
Latamarko Black Cocoa Powder is a premium alkalized cocoa powder made in Spain, developed for manufacturers seeking rich dark color, refined flavor, and flawless functionality.
Engineered through precise alkalization and roasting, it gives biscuits, cookies, and ice creams an elegant dark-chocolate shade with a smooth, clean flavor and balanced aroma.
With its high color strength, low acidity, and fine particle size, Latamarko’s black cocoa is trusted by industrial and artisanal producers alike for creating products that look sophisticated and taste irresistibly rich
Produced in Spain – Crafted by Latamarko
Latamarko manufactures its cocoa powders in Spain, where the art of cocoa refinement meets cutting-edge food engineering.
Each batch of Black Cocoa Powder is made through controlled alkalization and roasting that:
- Reduces bitterness and acidity
- Enhances cocoa flavor clarity
- Stabilizes color and pH
- Delivers consistent texture and blending performance
The result: a dark, elegant cocoa powder with deep brown-to-black color and a harmonious flavor profile suitable for both sweet and dairy applications.
Technical Specifications – Latamarko Black Cocoa Powder (Spain)
| Parameter | Specification |
|---|---|
| Origin | Spain |
| Manufacturer | Latamarko |
| Type | Alkalized Cocoa Powder (Dark Color) |
| Color | Deep dark brown to near black |
| pH Value | 7.6 – 8.0 |
| Fat Content | 10 – 12 % |
| Moisture | ≤ 5 % |
| Ash | ≤ 9 % |
| Fineness (200 mesh) | ≥ 99 % |
| Flavor | Smooth and mild cocoa |
| Odor | Pure chocolate, no off-notes |
| Microbiological Limit | < 5,000 CFU/g |
| Certifications | ISO, Halal, Kosher, EU Food Grade |
Produced in Spain under strict European quality and safety standards.
Color and Appearance
The distinctive dark-chocolate tone of Latamarko Black Cocoa Powder brings visual depth and contrast to bakery and frozen desserts.
Its color remains stable under baking or freezing, providing a natural dark appearance without artificial additives.
Color Highlights
- Rich brown-to-black shade
- Consistent across production batches
- Resistant to fading under light and heat
- Creates visual elegance in biscuits and ice cream bases
Flavor Profile – Gentle and Balanced
Unlike ultra-dark cocoa, Latamarko’s Black Cocoa Powder maintains a pleasant cocoa taste with a touch of sweetness and minimal bitterness.
Its balanced profile makes it versatile across different recipes and product categories.
Tasting Notes
- Smooth and mild cocoa flavor
- Low acidity, neutral aftertaste
- Excellent harmony with dairy, sugar, and fats
- Natural chocolate aroma, clean and rounded
This flavor structure ensures that your products not only look appealing but also deliver an indulgent taste experience.
Applications
1. Biscuits and Cookies
Latamarko Black Cocoa Powder is widely used for chocolate sandwich cookies, dark biscuits, and wafers.
It produces a rich dark-brown crumb, excellent crispness, and uniform color.
Even at low dosages, it gives a deep, elegant appearance without harsh bitterness.
2. Ice Cream and Frozen Desserts
Its fine texture and dispersibility make it perfect for ice cream bases, coatings, and chocolate ripples.
The powder delivers:
- Strong dark color
- Clean chocolate flavor
- Smooth integration with dairy and emulsifiers
- Stable performance during freezing and melting cycles
3. Cakes and Muffins
Enhances color intensity and chocolate aroma in baked products while maintaining softness and balance.
4. Cocoa Drinks and Dairy
In instant mixes or flavored milks, Latamarko Black Cocoa provides a deep visual tone and creamy cocoa flavor that stays stable during reconstitution.
5. Chocolate Fillings and Creams
Used in cream fillings, spreads, and chocolate decorations for stable color and texture consistency.
Functional Advantages
- High color strength (requires low dosage)
- Neutral taste – blends seamlessly with sweet or creamy profiles
- Uniform particle size for perfect dispersibility
- Stable pH for consistent flavor and texture
- Thermally stable – retains tone after baking or pasteurization
- Compatible with fats, sugars, and emulsifiers
Its performance reliability makes it the preferred cocoa powder for large-scale biscuit and dairy plants.
Comparative Overview
| Feature | Black Cocoa Powder (Latamarko) | Reddish Cocoa Powder | Ultra Black Cocoa Powder |
|---|---|---|---|
| Color Tone | Dark brown to near black | Warm reddish-brown | Jet black |
| pH Range | 7.6 – 8.0 | 7.2 – 7.6 | 7.8 – 8.3 |
| Flavor | Smooth, mild cocoa | Balanced, rich | Subtle, neutral |
| Bitterness | Low | Medium | Very low |
| Ideal For | Biscuits, ice cream | Cakes, chocolate | Decorative, high-end visuals |
This balanced dark variant sits between “Reddish” and “Ultra Black,” making it the most versatile for industrial use.
Performance in Biscuits and Ice Cream
In Biscuits
- Deep, rich tone in dough and baked crumb
- No color migration or surface whitening
- Crisp texture, stable moisture balance
- Compatible with sweet and salty dough systems
In Ice Cream
- High dispersion in liquid bases
- Maintains black-brown tone even after freezing
- No chalkiness or sedimentation
- Enhances visual impact of chocolate coatings and variegates
The powder’s fine structure ensures uniform distribution, preventing clumping or uneven coloring.
Sensory Profile
| Attribute | Description |
|---|---|
| Color | Deep dark brown / near black |
| Aroma | Natural, clean cocoa |
| Taste | Mild, round, balanced |
| Texture | Ultra-fine, non-gritty |
| Mouthfeel | Smooth and creamy |
| Aftertaste | Pleasant, non-bitter |
Quality and Production Control
Latamarko ensures absolute consistency through:
- Controlled alkalization and roasting cycles
- Spectrophotometric color calibration (L, a, b*)**
- Moisture, fat, and pH monitoring per batch
- Microbiological safety checks
- Organoleptic evaluation for aroma and flavor clarity
Every shipment includes a Certificate of Analysis (COA) and full traceability to ensure product reliability.
Sustainability and Origin
Latamarko sources premium-grade cocoa beans from sustainable farms in Africa and South America.
Its Spanish production site operates under:
- EU environmental compliance
- Energy-efficient roasting systems
- Waste-minimizing grinding technology
- Full traceability and ethical sourcing
Each bag of Latamarko cocoa represents both European precision and sustainable craftsmanship.
Packaging and Shelf Life
- 25 kg paper bags with PE inner liner
- Vacuum or nitrogen options available
- Shelf life: 24 months (stored below 25 °C)
- Protect from moisture, odors, and direct sunlight
Recommended Dosage
| Application | Suggested Use |
|---|---|
| Biscuits / Cookies | 4 – 8 % |
| Ice Cream / Dairy | 2 – 5 % |
| Cakes / Muffins | 3 – 6 % |
| Cocoa Drinks | 5 – 10 % |
| Fillings / Creams | 2 – 4 % |
Small dosages produce strong, consistent color, optimizing both performance and cost.
Certifications
Latamarko Black Cocoa Powder complies with:
- ISO 9001:2015 & ISO 22000
- HACCP & GMP
- Halal and Kosher certifications
- EU Regulation 852/2004 (Food Hygiene)
All microbiological and heavy metal parameters meet international food standards.
Industrial Advantages
- Strong color payoff with minimal usage
- Versatile across dry and wet formulations
- Excellent dispersibility in both water and fat phases
- Stable under heat and freeze conditions
- Ideal for automated mixing and high-speed lines
- Balanced flavor that complements sugar, milk, or vanilla systems
Conclusion – Deep, Delicious, and Dependable
Latamarko Black Cocoa Powder (Origin: Spain) combines deep natural color, mild chocolate taste, and exceptional technical performance for industrial and artisanal users.
From premium biscuits to luxurious ice creams, it delivers both visual appeal and consistent quality that enhance every product it touches.
It’s the cocoa of choice for brands seeking dark sophistication—
Made in Spain, perfected by Latamarko.
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