Also for the cocoa we have chosen the best, using a mono-origin element from Peru,
processed in the most natural way as possible, without alkalization. The alkalization
process, well-known to professionals in the sector, consists of a chemical treatment using potash during the grinding phase of the beans. The process, even if it’s not harmful to the health of consumers, certainly alters the natural features of the raw material, increasing its yield and modifying its color and flavor. Almost all the cocoa on the market is alkalized. That’s why we stand for the NATURAL one. For this reason, our spreads might not look as dark as we are used to, despite they look lighter, as it is the natural non-alkalized cocoa.