Black Cocoa Powder
Latamarko Black Cocoa Powder – Deep Color, Smooth Taste, Infinite Possibilities
Origin: Spain • Manufactured by Latamarko
The Universal Cocoa for All Creations
Latamarko Black Cocoa Powder is a finely crafted alkalized cocoa powder produced in Spain, offering a perfect harmony of dark color, refined flavor, and universal versatility.
Designed for professionals across the food industry, it performs exceptionally in chocolate, bakery, dairy, beverage, and confectionery applications — where both aesthetics and flavor matter.
With its dark brown-to-black tone, smooth texture, and low acidity, this cocoa powder enhances the richness, depth, and character of every recipe, from indulgent desserts to high-volume industrial formulations.
Produced in Spain – Refined by Latamarko Expertise
Manufactured entirely in Spain, Latamarko Black Cocoa Powder reflects decades of European mastery in cocoa processing.
By controlling alkalization, roasting, and micronization, Latamarko achieves:
- Uniform dark color
- Smooth, balanced cocoa taste
- Fine, homogenous powder texture
- Consistent performance across diverse food systems
This powder is more than just a coloring ingredient — it’s a multi-functional enhancer that brings premium quality to every formulation.
Technical Specifications – Latamarko Black Cocoa Powder
| Parameter | Specification |
|---|---|
| Origin | Spain |
| Manufacturer | Latamarko |
| Type | Alkalized Cocoa Powder (Dark) |
| Color | Deep brown to black |
| pH Value | 7.5 – 8.0 |
| Fat Content | 10 – 12 % |
| Moisture | ≤ 5 % |
| Ash | ≤ 9 % |
| Fineness (200 mesh) | ≥ 99 % |
| Aroma | Clean, chocolate-like |
| Flavor | Balanced, mild cocoa |
| Microbiological Limit | < 5,000 CFU/g |
| Certifications | ISO, HACCP, Halal, Kosher, EU Food Grade |
Produced under strict EU standards for quality and food safety.
Color That Defines Excellence
Latamarko Black Cocoa Powder is known for its deep, elegant color that instantly adds a premium look to any product.
Its tone lies between classic dark and ultra-black — intense enough for impact, yet warm enough to preserve natural appeal.
Color Highlights
- Rich black-brown tone with natural warmth
- Stable color during baking, freezing, and extrusion
- No artificial dyes or additives
- Uniform hue across different production batches
Whether it’s a luxurious chocolate cake, a glossy coating, or a creamy beverage — the visual depth of Latamarko Black Cocoa transforms good products into exceptional ones.
Balanced Taste and Aroma
Despite its dramatic color, Latamarko Black Cocoa Powder maintains a gentle chocolate taste that complements a wide range of formulations.
Through precise alkalization, acidity is reduced while natural cocoa aromas are preserved — resulting in a smooth, neutral, and versatile flavor.
Sensory Notes
- Flavor: Mild chocolate, low bitterness
- Aroma: Clean, natural cocoa scent
- Texture: Fine and silky
- Aftertaste: Soft and pleasant
- Mouthfeel: Smooth, not chalky or dry
This balance makes it suitable for everything from dark biscuits to creamy beverages and high-end desserts.
Applications Across All Industries
1. Chocolate and Compound Products
Provides deep chocolate tone and smooth flavor for:
- Bars and coatings
- Compounds and pralines
- Decorative shells and fillings
Compatible with cocoa butter alternatives like CBS and CBR.
2. Bakery and Pastry
Adds visual depth and chocolate aroma to:
- Brownies, cakes, and muffins
- Sandwich biscuits and cookies
- Glazes and pastry fillings
Retains its color and texture even after long baking cycles.
3. Ice Cream and Dairy
Perfect for chocolate ice creams, frozen desserts, yogurts, and milk drinks.
It disperses evenly in cold mixes, providing both color and a refined chocolate note.
4. Instant Beverages and Mixes
Excellent solubility in hot or cold liquids.
Delivers a rich dark tone and balanced flavor in instant cocoa drinks and nutritional shakes.
5. Fillings, Sauces, and Glazes
Creates elegant chocolate tones in creams, syrups, and dessert toppings.
Ensures stability, gloss, and smooth texture even under refrigeration.
6. Breakfast Cereals and Bars
Enhances appearance and taste of granola, coated cereals, and energy bars.
Provides consistent dark coating without bitterness.
Performance Benefits
- Versatile for multiple food categories
- Stable pH and uniform color across batches
- Fine particle size for excellent mixing
- Low moisture ensuring long shelf life
- Smooth dispersibility in fat and water systems
- Enhanced visual appeal with balanced taste
Latamarko Black Cocoa Powder is designed to perform seamlessly in industrial and artisanal production environments.
Comparative Overview
| Feature | Black Cocoa (Latamarko) | Reddish Cocoa | Dark Cocoa |
|---|---|---|---|
| Color Tone | Dark brown to black | Warm reddish | Deep dark |
| Flavor Intensity | Mild & balanced | Medium | Strong |
| Bitterness | Low | Moderate | Medium |
| pH Range | 7.5 – 8.0 | 7.2 – 7.6 | 7.8 – 8.2 |
| Applications | Multi-purpose | Cakes & fillings | Chocolate & coatings |
Latamarko’s black variant is the most flexible choice for producers who want deep color without overwhelming bitterness.
Functional Performance
| Property | Performance Description |
|---|---|
| Dispersibility | Excellent in fat and water systems |
| Thermal Stability | Maintains tone during baking and pasteurization |
| Freeze-Thaw Stability | Ideal for ice cream and frozen desserts |
| Mixing Behavior | Blends smoothly with sugar, flour, and milk powders |
| Storage Stability | Color and flavor remain consistent for 24 months |
Processing Recommendations
- For biscuits: 4–8 % of total flour weight
- For ice cream & dairy: 2–5 % of mix weight
- For cakes & muffins: 3–6 % of dry mix
- For instant beverages: 5–10 % depending on sweetness
- For fillings & sauces: 2–4 % for color enrichment
Pre-sift before dry blending for optimal dispersion.
Quality Control and Certification
Latamarko’s Spanish facility operates under:
- ISO 9001 and 22000 quality systems
- HACCP & GMP production controls
- Halal and Kosher certifications
- EU Regulation (EC) No 852/2004 for food hygiene
Each batch is tested for:
- pH, color, moisture, and fat content
- Particle uniformity
- Microbiological safety
- Organoleptic performance
Sustainability and Ethical Sourcing
Latamarko’s cocoa is sourced from sustainably managed farms in Africa and South America.
All production in Spain follows:
- Energy-efficient roasting
- Waste reduction processes
- Carbon-conscious logistics
- Traceable bean-to-powder documentation
Every bag of Latamarko cocoa supports both flavor integrity and environmental responsibility.
Packaging and Logistics
- 25 kg paper bags with PE inner liner
- Custom palletization for export
- Shelf life: 24 months under 25 °C and < 65% humidity
- Storage: cool, dry, odor-free environment
All exports include:
- COA (Certificate of Analysis)
- Health Certificate
- Certificate of Origin (Spain)
- Technical Data Sheet
Sensory Summary
| Attribute | Description |
|---|---|
| Color | Deep dark brown to black |
| Aroma | Subtle, clean cocoa |
| Flavor | Mild and balanced |
| Mouthfeel | Smooth and creamy |
| Texture | Fine and non-gritty |
| Aftertaste | Soft, pleasant chocolate finish |
Industrial Benefits
- Multi-purpose performance for bakery, dairy, and chocolate
- Stable and repeatable color
- Balanced sensory profile adaptable to all markets
- Cost-effective due to high color yield
- Works well with plant-based, gluten-free, and low-sugar systems
- Ideal for both premium and mainstream product ranges
Conclusion – One Cocoa for Every Creation
Latamarko Black Cocoa Powder (Origin: Spain) is the perfect balance between dark sophistication and everyday usability.
Its deep color, fine texture, and smooth chocolate flavor make it ideal for virtually any food application — from baked goods and confectionery to frozen desserts and beverages.
Created in Spain by Latamarko, it embodies the essence of European quality, versatility, and craftsmanship.
Wherever cocoa is needed, Latamarko Black Cocoa Powder delivers perfection —
In color, in flavor, in every product.
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