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CocoaFoundry
Natural Cocoa Powder, Single Origin Ghana, Non Alkalised
Β£3.20
Product lead
Ghana Natural Cocoa Powder. Non-alkalised, single-origin.
Produced in Tema, Ghana, from COCOBOD-supplied Ghanaian cocoa beans. Beans are fermented, sun-dried and roasted, then pressed to extract the butter and milled into a fine powder. Non-alkalised, so natural acidity, colour and full flavour profile are retained.
Pure cocoa. No sugar, additives, or preservatives.
Sourced direct from our partner facility in Tema. Dispatched from our UK hub in Chelmsford, Essex.
Key properties
OriginSingle-origin Ghana, West Africa
SourceTema, Ghana. Our partner facility, direct relationship
TypeNatural (non-alkalised) cocoa powder
ProcessingFermented, sun-dried, roasted, pressed, milled. No alkalisation
pH5.0 to 5.5 (naturally acidic)
Fat content10 to 12%
ColourMedium brown
FlavourSharp, fruity, complex, characteristic of the Ghana cocoa profile
AdditivesNone
Shelf life18 to 24 months stored in a cool, dry place in an airtight container
GradeFood-grade and cosmetic-grade
CadmiumBelow 0.3 mg/kg
LeadBelow 0.1 mg/kg
ArsenicBelow 0.1 mg/kg
Copper / zinc42 mg/kg / 77 mg/kg
Heavy metals testingSGS, ICP-OES following EPA 3050 digestion Β· report GH26-36177 R0
CertificationCOCOBOD-certified Β· produced in a facility certified to ISO 22000:2018 & ISO 9001:2015 (Tema, Ghana)
Batch COAs available on request Β· team@cocoafoundry.co.uk
What are the heavy metal levels?
Cadmium came in below 0.3 mg/kg. Lead and arsenic came in below 0.1 mg/kg. Copper measured 42 mg/kg and zinc 77 mg/kg. Measured by SGS on the lots sampled, using ICP-OES following EPA 3050 digestion.
Cadmium in cocoa comes from the soil geology of the growing region rather than from processing, which is why origin decides the number and refining does not. Ghana's cocoa-growing soils sit at the low end for cadmium, and these figures reflect that.
Two limits, stated plainly. Mercury and nickel are not in the panel. These are lot-specific results rather than a per-batch test, and a Certificate of Analysis covering fat, pH, fineness, moisture and microbiology comes with every batch separately.
SGS · ICP-OES following EPA 3050 digestion · report GH26-36177 R0
How to use
Baking
Use with bicarbonate of soda, because the natural acidity reacts with the alkaline raising agent for proper lift. Classic brownies, chocolate cakes, American-style recipes typically specify natural cocoa. Swapping from Dutch-processed? The leavening maths covers what to change in an existing recipe.
Health foods and smoothies
Smoothies, protein shakes, porridge, energy balls. Contains naturally occurring cocoa flavanols.
Confectionery
Dusting truffles, coating confections, adding cocoa flavour to fillings.
Cosmetics
Natural formulations. Colourant and ingredient in face masks and body scrubs.
The Ghana standard
Ghana's full-bodied cocoa gives you depth and complexity with naturally retained acidity. Sharp, fruity notes and natural acidity make it ideal for bicarbonate of soda recipes where the acid-base reaction delivers the lift.
For clean label work, non-alkalised means no alkalising agent is used and nothing is added.
The detail
What Is It?
Natural cocoa powder is what remains after cocoa butter has been hydraulically pressed out of cocoa mass. The dry cake is milled to a fine powder, 10 to 12% residual fat. Acidic (pH 5.0 to 5.5), lighter brown, sharper cocoa flavour.
"Natural" means no alkalising agent. Nothing added, nothing altered.
Side by side with the alternative: natural vs Dutch-processed cocoa powder, a baker's cheat sheet.
Quality & Certifications
Produced in Tema, Ghana, in a facility certified to ISO 22000:2018 (Food Safety Management) and ISO 9001:2015 (Quality Management).
Every batch is COCOBOD-certified and lab-verified. Certificate of Analysis covers fat content, pH, fineness, moisture, and microbiological testing.
How to read those figures when yours arrives: reading fat content and pH on a natural cocoa powder COA. The full product specification sheet is available as a PDF.
Frequently Asked Questions
What's the fat content and why does it matter?
10 to 12% residual fat, typical for natural cocoa powder. Lower fat content means more concentrated cocoa solids per gram, delivering a more intense cocoa flavour in baked goods, hot chocolate, and confectionery. For applications wanting a higher-fat finish (richer mouthfeel, glossier ganache), pair with our cocoa butter or cocoa mass.
Is this suitable for cosmetic formulation?
Yes, food-grade and cosmetic-grade. Used as a natural colourant and active ingredient in face masks, body scrubs, and clay-based products. Our partner facility's certifications (ISO 22000:2018, ISO 9001:2015) cover food safety and quality management. COA available with cosmetic-relevant testing on request.
How does single-origin Ghana cocoa compare to broker-supplied or blended powders?
Single-origin means every kilogram comes from one country with one flavour profile, with no batch-to-batch swings as broker blends rotate suppliers. Buying direct from our partner facility in Tema means full traceability, batch-level COAs, and consistent processing standards. Broker-supplied blends typically don't disclose origin or processing detail to that level.
How should I store cocoa powder?
Cool, dry place, airtight container. Absorbs moisture and odours easily. 18 to 24 months properly stored. No refrigeration needed.
Sourcing & Ordering
Pack Sizes
100g250g500g1kg2kg5kg10kg15kg20kg
Available through our online shop up to 20kg. Order a 100g pack to test the powder in your application before committing to larger volumes.
Trade & Bulk (25kg+): email wholesale@cocoafoundry.co.uk or visit the Wholesale page for trade pricing, quoted within 24 hours.
All orders dispatched from Chelmsford, Essex. Free delivery on orders over Β£50 to most UK mainland postcodes.
Certificates of Analysis: batch-specific COAs with full chemical and microbiological testing available on request. Email team@cocoafoundry.co.uk.