CACAO 22 - 24

22-24 cocoa is a type of cocoa powder that has been treated, like 10-12 cocoa, through an alkalinization process, but with a higher level of alkalinity. The pH value ranges from 22 to 24, indicating an even more marked reduction in acidity compared to natural cocoa. 22-24 cocoa has a much darker and deeper color than other types of cocoa. Due to the reduced acidity, 22-24 cocoa has a much softer, more delicate and rounded flavor, with less bitter or sour notes. Compared to 10-12 cocoa, 22-24 cocoa is even less acidic, with a more velvety flavor profile and a complex taste that tends to be less aggressive, but very rich.