Natural Cocoa Powder

Gerbs Natural Cocoa Powder (10–12% Cocoa Butter)

Experience the rich, bold flavor of Gerbs Natural Cocoa Powder, made from finely ground, roasted cocoa beans with no additives or alkali processing. This unsweetened cocoa delivers a sharp, fruity chocolate taste perfect for baking, smoothies, oatmeal, and homemade hot cocoa.

Packed in re-sealable 2 lb. and 4 lb. bags, our cocoa powder is hand-packed on dedicated Gerbs equipment in Johnston, Rhode Island for quality and safety.

Ingredients: Ground Natural Cocoa Powder
Country of Origin: Canada
Cocoa Butter Content: 10–12%

✔ Free from gluten, dairy, eggs, soy, peanuts, tree nuts, sesame, fish, shellfish, mustard, and more
✔ Naturally antioxidant-rich and nutrient-dense
✔ Ideal for recipes using baking soda

Order today and taste the goodness of Gerbs!

Sold in 2 lb. and 4 lb. Options in Re-Sealable bags. – 10-12% Cocoa Butter Fats

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Ingredients: Ground Natural Cocoa Powder.

Ingredient Country of Origin: Canada.

Allergen Declaration Statement: Free from; Gluten, Wheat, Legume Family {Peanuts, Soy beans, lentils, chickpeas, and lupin, beans (kidney, black, pinto, navy, string, fava), and peas (green, split, black-eyed), plus others like mung beans, adzuki, and tamarind}, Tree Nuts {almonds, cashews, hazelnuts, macadamia nuts, pecans, pistachios, walnuts, brazil nuts, pine nuts, & coconut}, Shellfish aquatic invertebrates (crab, lobster, shrimp, prawns, crayfish), Crustaceans mollusks (clams, mussels, oysters, scallops, squid, octopus, snails), Fish {vertebrates having a backbone} , Sesame, Milk/Dairy, Eggs, Mustard, Sulfur Dioxide, Potassium Sorbate.

Packaging Procedure: Hand and/or Packaged on dedicated Gerbs equipment Johnston, RI.

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Introducing Gerbs Natural Cocoa Powder

OVERVIEW OF GERBS NATURAL COCOA POWDER

Natural cocoa powder is produced by fermenting, drying, and roasting cocoa beans, which are then crushed into nibs and ground into a paste (cocoa liquor). This liquor is pressed to remove most of the cocoa butter fat, leaving behind a “press cake” that is pulverized into a fine, light brown powder. It is acidic, bitter, and unprocessed by alkalis.

Step-by-Step Production of Natural Cocoa Powder

• Harvesting and Fermentation: Cocoa pods are harvested, opened, and the beans are fermented for several days to develop flavor.
• Drying and Roasting: The beans are dried in the sun, then roasted at temperatures between 250 and 350 degrees to develop a deep, chocolatey flavor.
• Winnowing: The roasted beans are cracked and the shells are separated from the inner “nibs”.
• Grinding: The nibs are ground into a thick, fatty paste known as cocoa liquor or mass.
• Pressing: A hydraulic press removes 50-58% of the cocoa fat (cocoa butter) from the liquor, resulting in a solid “cocoa cake”.
• Pulverizing: The dry, brittle cocoa cake is ground into a fine, light-brown powder.

Key Characteristics of Natural Cocoa Powder

• Acidity: It has a natural pH of 5 to 6, which often requires pairing with baking soda in recipes for proper rising.
• Flavor and Color: It has a sharp, intense, and slightly fruity, bitter flavor. The color is a light, natural brown.
• Nutrient Density: Because it is not treated with alkali (Dutch-processed), it retains more of the bean’s original antioxidants.

Natural cocoa powder is an unsweetened, acidic (pH 5–6) cocoa powder made by roasting, grinding, and de-fatting cacao beans without further chemical processing. It features a light brown color, a sharp, fruity, and bitter flavor, and is typically paired with baking soda in recipes for proper leavening.

Key Characteristics of Natural Cocoa Powder:

• Production: Made from roasted cocoa beans that are ground into a powder after cocoa butter is extracted. It is not treated with alkali, distinguishing it from Dutch-process cocoa.
• Flavor & Color: It has a light brown color, a distinct acidic, fruity taste, and a sharper, more bitter flavor profile compared to Dutch-processed varieties.
• Acidity & Baking: Because natural cocoa is acidic, it is traditionally used in recipes that call for baking soda to neutralize the acid, allowing the baked good to rise.
• Health: It is rich in antioxidants called polyphenols, which support heart health and reduce inflammation.

Difference from Other Powders:

• Vs. Dutch-Process: Dutch-process cocoa is treated with an alkali to neutralize acidity, making it darker, smoother, and milder.
• Vs. Cacao Powder: Cacao powder is cold-pressed rather than roasted, preserving more nutrients but with a more bitter taste.

KEY HEALTH BENEFITS OF GERBS NATURAL COCOA POWDER

Natural cocoa powder is a nutrient-dense, antioxidant-rich superfood high in flavanols, iron, magnesium, and fiber, which support heart health, improve blood circulation, and boost brain function. It acts as a natural, low-sugar energy booster that can lower blood pressure and enhance mood.

Key Health Benefits

• Heart Health & Circulation: High in flavanols, natural cocoa helps reduce blood pressure, improve blood vessel elasticity, and reduce the risk of heart attacks and strokes.
• Brain Function & Mood: Contains compounds like theobromine and polyphenols that increase blood flow to the brain, enhancing memory, attention, and cognitive function. It also aids in reducing stress and lifting mood by boosting endorphins.
• Rich in Minerals: Provides high levels of magnesium (vital for nerve/muscle function), iron, potassium, and zinc.
• Anti-Inflammatory & Antioxidant: Contains high levels of polyphenols that combat oxidative stress and reduce inflammation.
• Gut Health: Acts as a prebiotic, feeding beneficial bacteria in the gut microbiome.
• Skin Health: Regular consumption can increase blood flow to the skin, boosting density and hydration.

Nutritional Value (Per 100g raw cocoa powder)

• Antioxidants: Extremely high in polyphenols, particularly flavanols.
• Minerals: Excellent source of Iron (77% DV), Magnesium (119% DV), Potassium, Zinc (62% DV), Copper (421% DV), and Manganese (167% DV).
• Fiber: High in dietary fiber, aiding in blood sugar control and digestion.
• Protein: Contains about 19g of protein.

Note: Natural cocoa powder is different from Dutch-processed (alkalized) cocoa, as natural cocoa retains higher levels of healthy antioxidants and has a more bitter taste.

HOW TO COOK & INCORPORATE NATURAL COCOA POWDER INTO YOUR DIET

Natural cocoa powder can be easily incorporated into a daily diet to add rich chocolate flavor and antioxidants, using about 1–2 tablespoons per serving. It works best in smoothies, oatmeal, yogurt, baking, or savory dishes like chili, providing a nutrient-dense, sugar-free, bitter chocolate kick.

Ways to Incorporate Natural Cocoa Powder:

• Breakfast Boost: Stir 1 tablespoon of cocoa powder into oatmeal, porridge, or chia pudding.
• Smoothies & Shakes: Blend 1–2 tablespoons into smoothies with banana, almond butter, and milk for a healthy, chocolatey drink.
• Yogurt & Dips: Mix into Greek yogurt or create a sweet hummus by blending cocoa with chickpeas, tahini, and sweetener.
• Healthy Baking: Replace 1/4 cup of flour with cocoa powder in recipes for brownies, cookies, or cakes, or use it to make sugar-free, raw energy bites.
• Savory Cooking: Enhance the depth of flavor in chili, stews, mole sauces, and even meat rubs for a savory, earthy note.
• Beverages: Whisk 1 teaspoon into hot water or milk for a quick, sugar-free hot cocoa, or add to coffee for a mocha.

Tips for Using Natural Cocoa Powder:

• Balance Bitterness: Natural cocoa is quite bitter, so pair it with natural sweeteners like maple syrup, honey, or fruit (bananas, berries).
• Mixing: Because it is dry, whisk it thoroughly into liquids or sift it with dry ingredients to prevent clumping.
• Storage: Keep in an airtight container in a cool, dark place to maintain freshness.

Order now and Taste the Goodness of Gerbs!

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Storage Recommendations

For the best flavor and freshness, we recommend storing your Gerbs in an airtight container in a cool, dark place such as a pantry or kitchen cabinet, away from sunlight and heat sources like the oven.

Each time the container is opened, oxygen sneaks in and can speed up rancidity, so try to keep only about one pound of product accessible at a time.

While Gerbs can be frozen, we don’t recommend it. Freezing and thawing can change the natural cell structure, which may affect texture and taste. Keep them cool, dry, and sealed tight for the best experience!

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“We are committed to safety and compliance. Under California’s Proposition 65, we provide warnings for products that may contain trace amounts of chemicals on California’s list, often present naturally or through processing, even at levels far below federal safety standards. For more information, please visit the Proposition 65 Warnings website, www.P65Warnings.ca.gov/food.”

Any questions for our customer service, please call (401) 231-5181.