Cocoa Powder is extracted from hand selected Cocoa Beans. Unprocessed cocoa powder has a light brown colour and a pH level of 5.1. to 5.4 this increases to 6.8 to 8.1 when it is alkalized. It also becomes a darker brown colour which ranges from brownish red to nearly black. Alkalized cocoa powder is less bitter and more soluble. When natural cocoa (an acid) is combined with an alkali, it creates a leavening reaction.
Cocoa powder dates back to The Olmecs (1500-400 BC) who were said to drink crushed cocoa beans with a mixture of spices. The Mayans (600 BC) and Aztecs (400 AD) developed successful methods for cultivating cocoa. Cocoa was a symbol of abundance. In 1502, cocoa was introduced to Columbus and from there, it continued to make its’ way across the world.