Caramel and malt... 

At the forefront of this cacao powder, a malty biscuit-like flavour sits comfortably alongside the cacao and adds a level of sweetness ideal for baking and confectionery. With a prominent red-brown colour, it can also add an elegant finish to your creation.  

Technical Specifications of Cacao Barry Decor 

A 100% cacao, no added sugar, high fat alkalised powder. 

• Flavour profile: A malty biscuit like profile with notes of cereal and caramel.  

• Colour (see pictures above for wet and dry differences): Velvet red-brown  

• pH level: maximum 8.4 

• Fat content: 20-22% 

• Origin: Finest quality West African beans.  

• Particle size / fineness: Minimum 99.6% particle size <75μm. The finer the powder, the better the flavour release, smoothness and consistent colour achieving the best aesthetic results. 

• Moisture: Maximum 4.5% 

• Dispersibility: Non-hygroscopic with low moisture absorption and dispersibility.  

• Applications: Ideal for dusting applications with a high moisture content.  

• Packaging: Resealable and recyclable.  

Fat Content, and Why it Matters 

Much like the varieties of chocolate, fat content varies between each type of cacao powder.  A high fat content creates a more rounded mouthfeel and less astringent flavours. A low fat content means the natural bitterness and fruit flavours of the cacao have a much stronger presence, with a lower level of sweetness. This particular powder has a high fat content of 20-22%, meaning the smoother texture complements the flavour of the malt and caramel.  

Flavour Pairing Recommendations  

This cacao powder is a fantastic option for decoration and dusting applications. Due to its dispersibility, this powder can be used for dusting desserts plenty of time prior to serving. Perfect for dessert preparation! Below are some pairings that would best complement this flavour profile: 

• Apple 

• Dried apricot 

• Roasted hazelnut 

• Sultanas 

• Caramel 

• Caramelised almonds 

Paring Chocolate with Decor Cocoa Powder 

• Excellence 55% 

• Fleur de Cao 70% 

• Lactee Barry 35% 

Cacao Barry works in partnership with the Cocoa Horizons program and 100% of Cacao Barry cocoa beans are sustainably sourced. Established in 2015 by Barry Callebaut, the Cocoa Horizons Program works to improve the livelihoods of cocoa farmers and their communities through the promotion of sustainable, entrepreneurial farming, improved productivity and helping to build self-sustaining communities within the cocoa farming sector that protect nature and children.