Ultra Black Cocoa Powder
Origin: Spain • Manufactured by Latamarko
The Power of Pure Darkness in Cocoa Innovation
Latamarko Ultra Black Cocoa Powder stands at the pinnacle of color intensity and flavor refinement.
Crafted in Spain by Latamarko, it represents the highest level of alkalized cocoa processing — engineered for products demanding maximum color depth, neutral pH, and unmatched performance in chocolate, bakery, and confectionery applications.
With its jet-black hue, low acidity, and smooth texture, this powder transforms recipes into visually striking, premium creations.
It’s not just cocoa — it’s a design element, a defining ingredient, a mark of luxury and precision
Made in Spain – Engineered for Exceptional Intensity
Produced in Spain using Latamarko’s advanced alkalization and thermal treatment systems, Ultra Black Cocoa Powder delivers uniform dark color with a subtle yet refined chocolate undertone.
Every particle undergoes a calibrated roasting and alkalizing process to:
- Reduce acidity for a smooth taste
- Maximize Maillard reaction for deeper tone
- Achieve ultra-fine powder for seamless blending
This manufacturing precision ensures color uniformity, flavor consistency, and technical reliability across every batch.
Technical Specifications – Latamarko Ultra Black Cocoa Powder
| Parameter | Specification |
|---|---|
| Origin | Spain |
| Manufacturer | Latamarko |
| Type | Highly Alkalized Cocoa Powder |
| Color | Ultra dark / jet black |
| pH Value | 7.8 – 8.3 |
| Fat Content | 10 – 12 % |
| Moisture | ≤ 5 % |
| Ash | ≤ 9 % |
| Fineness (200 mesh) | ≥ 99 % |
| Aroma | Mild, clean, neutral |
| Taste | Low bitterness, smooth |
| Certifications | ISO, Halal, Kosher, EU Food Grade |
A Visual Signature for Premium Brands
The Ultra Black tone is the darkest in Latamarko’s cocoa spectrum — deeper than dark, more elegant than brown.
It brings a velvety matte finish and high visual contrast, perfect for manufacturers who want their products to stand out.
Color Characteristics
- Jet-black visual impact
- High opacity and contrast in doughs and creams
- Uniform appearance after baking or freezing
- Color stability under light and heat exposure
Flavor – Smooth, Subtle, and Refined
Despite its dramatic color, Latamarko Ultra Black Cocoa Powder maintains a gentle chocolate flavor.
Its controlled alkalization neutralizes harsh acidity and minimizes bitterness, producing a refined, almost neutral cocoa profile.
This balance allows formulators to combine it easily with:
- Sweeteners and syrups
- Dairy or non-dairy bases
- Natural or artificial flavors
- Color additives, without interference
The result is deep color + flexible taste — perfect for creative food designers.
Applications
1. Premium Biscuits and Cookies
Used by professional bakers to achieve deep black color in biscuits and sandwich cookies.
Delivers uniform baking performance, crisp texture, and no residual bitterness.
2. Chocolate and Compound Systems
Provides intense dark tone in compound chocolate coatings and decorations.
Enhances the visual identity of luxury bars, truffles, and pralines.
3. Cakes, Brownies, and Muffins
Transforms regular baked goods into gourmet-level desserts.
The powder retains its black tone even after prolonged baking at high temperature.
4. Ice Cream and Frozen Desserts
Creates striking black ice cream bases with neutral cocoa aroma, allowing flavor customizations like vanilla, coconut, or charcoal-fusion.
5. Decoration, Fillings, and Glazes
Ideal for coatings, dustings, and mirror glazes.
Gives a professional finish with sophisticated color saturation.
Functional Advantages
- Highest color intensity among all cocoa powders
- Neutral pH (7.8–8.3) for compatibility with bakery and confectionery systems
- Low bitterness and clean aftertaste
- Excellent dispersibility in both water and fat systems
- Thermal and color stability in baking and freezing
- Fine particle size for smooth blending and even distribution
Latamarko Ultra Black Cocoa Powder delivers visual drama with technical perfection.
Comparative Overview
| Feature | Ultra Black (Latamarko) | Dark Cocoa Powder | Reddish Cocoa Powder |
|---|---|---|---|
| Color Tone | Jet black | Dark brown | Reddish brown |
| pH | 7.8 – 8.3 | 7.5 – 7.8 | 7.2 – 7.6 |
| Flavor Intensity | Smooth and mild | Strong | Balanced |
| Bitterness | Very low | Moderate | Medium |
| Best Use | Biscuits, decorations, ice cream | Chocolate, coatings | Cakes, beverages |
Performance in Applications
In Bakery
- Maintains black tone even after oven exposure
- Enhances visual contrast in cream-filled cookies
- Compatible with leavening agents and sugars
- Provides crispness without a dry mouthfeel
In Confectionery
- Works perfectly with cocoa butter substitutes (CBS/CBR)
- Retains smooth flow and gloss in compound chocolate coatings
- Enhances premium look of pralines and decorative shells
In Ice Cream and Dairy
- Provides strong color saturation at low dosage (1–3%)
- Blends easily in emulsified systems
- No precipitation or sedimentation in frozen matrices
Sensory Profile
| Attribute | Description |
|---|---|
| Color | Jet black, opaque |
| Aroma | Mild cocoa, neutral |
| Taste | Subtle, non-bitter |
| Texture | Fine and smooth |
| Mouthfeel | Clean, no grittiness |
| Aftertaste | Neutral, pleasant |
The sensory design ensures luxury appearance with elegant subtlety.
Processing and Quality Assurance
Latamarko’s Spanish facility applies a multi-step quality protocol:
- Precision alkalization with controlled pH stabilization
- Custom roasting curve for maximum pigment reaction
- Fine milling and air classification for uniformity
- Color calibration using spectrophotometry (L*, a*, b*)
- Microbiological and metal analysis per EU regulations
Each batch is accompanied by a Certificate of Analysis (COA) confirming compliance with Latamarko’s internal standards — which exceed the EU norm for cocoa powders.
Sustainability and Sourcing
Latamarko sources cocoa beans from certified sustainable plantations across Africa and South America.
All manufacturing follows EU environmental directives, focusing on:
- Low-emission processing lines
- Energy recovery from roasting systems
- Waste minimization and carbon efficiency
Every bag of Ultra Black Cocoa Powder carries the mark of traceability and responsibility — from bean to finished ingredient.
Packaging and Storage
- 25 kg multi-wall paper bags with PE liner
- Vacuum-sealed or nitrogen-flushed options available
- Shelf life: 24 months under cool, dry, and odor-free conditions (below 25 °C)
- Store away from sunlight and strong odors to preserve purity
Industrial Benefits
- Unique jet-black color signature
- Works with low dosages for economic efficiency
- Ideal for branding differentiation (luxury black biscuits, bold desserts)
- Compatible with modern high-speed production lines
- Provides reliable reproducibility across large-scale manufacturing
Recommended Dosage
| Application | Usage |
|---|---|
| Biscuits & Cookies | 4 – 8 % |
| Cakes & Muffins | 3 – 6 % |
| Ice Cream & Frozen Desserts | 1 – 4 % |
| Chocolate Compounds | 5 – 10 % |
| Decorations & Glazes | 1 – 3 % |
Color strength is so high that small percentages deliver maximum visual impact.
Certifications
Latamarko Ultra Black Cocoa Powder complies with:
- ISO 9001 & 22000
- HACCP & GMP
- EU Food Safety Regulations
- Halal & Kosher Standards
Microbiological and heavy metal tests ensure full compliance with international norms.
Creative Uses – Beyond the Ordinary
Latamarko Ultra Black Cocoa Powder is a favorite among product developers aiming for distinctive visual storytelling in food.
Its depth of color allows innovative combinations:
- Black velvet cakes and donuts
- Charcoal-inspired desserts
- Contrast fillings in luxury chocolate bars
- Ice creams with black swirl layers
- Monochrome bakery designs for modern brands
It’s not just an ingredient — it’s a statement of style and craftsmanship.
Conclusion – The Art of Darkness, Mastered in Spain
Latamarko Ultra Black Cocoa Powder (Origin: Spain) represents the ultimate expression of dark cocoa artistry.
Its intense color, soft flavor, and flawless performance make it the preferred choice for brands that demand visual excellence and sensory sophistication.
From black biscuits to luxury chocolates and avant-garde desserts, it empowers professionals to create products that are visually striking, technically superior, and unmistakably premium.
Crafted in Spain by Latamarko — where precision meets passion in cocoa innovation.
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