Mother Natures Superfood: Bean to Powder process (all natural) retains antioxidants, flavonoids (Quercetin & Isoquercetin) and trace elements. To maintain the flavonoid and polyphenolic content we do not process or grind our beans finely. You may occasionally nd a tiny cocoa bean nib or two in the jar. This completely natural Cocoa Powder is safe for consumption for children as well as those who have allergies to alkalized cocoa. Unlike alkalized powders available in the market, the taste and aroma of our Natural Cocoa Powder is similar to actual unprocessed cocoa beans. It can be described as Nutty, Smoky, Oaky, Earthy with an upfront aroma of raw cocoa butter. If you are a fan of raw chocolates or raw cacao desserts, this is the perfect ingredient for your confectionery requirements. The average cocoa bean consists of 55% of cocoa fats and 45% of cocoa solids. The first step in the process is grinding cocoa beans down to a thick homogeneous slurry of solids and fats. These are then separated into two vastly different products. Cocoa fats which are sold as Cocoa Butter and Cocoa solids which are sold as Cocoa Powder. While most manufacturers isolate a significant portion of the Cocoa Butter to be sold separately at higher price points; in our unique small batch process, we generously retain Cocoa Butter in the final product. This high Cocoa Butter content adds a creamy texture to your desserts & beverages. High Cocoa Butter (24-25% by weight) content results in a more aromatic end product. Since industry averages are set at 11-14% of Cocoa Butter by weight, our unique ultra high fat specifications obtained using a chemical-free process make our Cocoa Powders that much more rare and luxurious. Cocoa flavonoids present in Natural Cocoa Powder are known to have antioxidant properties.