Conventional cocoa powder is made by roasting the cacao beans at high temperatures (typically 120–150°C) before pressing and grinding. Hand-Harvested Theobroma Cacao. With 27g of protein and 31g of dietary fibre per 100g, it is one of the most nutrient-dense plant foods available — and with fewer than 0.6g of sugar per 100g, it is genuinely unsweetened.
