Vilgain Unroasted Cocoa ⁠–⁠ flavonoids, antioxidants and rich chocolate flavour

Vilgain Unroasted Cocoa ⁠–⁠ flavonoids, antioxidants and rich chocolate flavour

Vilgain Unroasted cocoa - powder from unique cocoa beans of the Criollo variety

Vilgain Cocoa is a cocoa powder made from unroasted cocoa beans that are farmed organically in Peru.

Noble and valued variety Criollo

Cocoa plants are very sensitive to growing conditions and therefore make up only one percent of the world's harvest. They are the finest in taste and most aromatic of all varieties and excel in a velvety delicate taste, with varied fruity and spicy taste tones, without acidity and bitterness.

Unroasted and non‚ÄĎalkalized beans

The cocoa beans are processed by fermentation and then ground and heated until the resulting fine cocoa powder is formed. This process preserves a wide range of minerals and vitamins in the product. In addition, cocoa is not alkalized, so antioxidants and polyphenols are also preserved.

Vilgain Cocoa not roasted in points:

  • Unroasted cocoa beans
  • From the Criollo variety
  • Velvety soft and rich taste
  • They are not acidic and bitter
  • Non‚ÄĎalkalized
  • High in fibre
Packaging: 150 g
100 g
Energy 1471 kJ / 353 kcal
Fats 11 g
- of which of saturates 6,8 g
Carbohydrates 20 g
- of which sugars 2,5 g
Fibre 33 g
Protein 28 g
Salt 0,1 g

Ingredients

100 % cocoa powder.

Cocoa butter content min. 10%.

Country of origin: Peru.

Allergens: may contain cereals containing gluten, milk, peanuts and nuts.

Warning:

  • Food.
  • Store in a¬†cool, dry place.
  • Protect from direct sunlight.
  • Vilgain s.r.o. (formerly Selltime s.r.o.), Smetanova 1022/19, 602¬†00¬†Brno (formerly Tkalcovsk√° 904/6a, 602¬†00¬†Brno), ID 29269555.

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4,9
224 Ratings

a complement to everything

Great cocoa, good quality and tasty.

I haven't found such high quality cocoa in brick-and-mortar shops (supermarkets) yet

very good, big difference compared to the normal cocoa from the store

5
answered questions
Hello, is the cocoa tested for heavy metals?
Please, can you find out from the supplier information about heavy metals in cocoa? Do you have those values documented from the laboratory?
Hello, I wanted to ask how it is possible that the last cocoa I bought tastes completely different from the one I bought from you. It tastes like green tea or something similar, but not at all like the good cocoa I've had before. Thank you.
Can I just ask how it is possible that the cocoa is reduced fat even if it is unroasted?