Six grades.
Black to light brown.

Five alkalized grades and one natural, listed from the darkest to the lightest. The order follows our own grading — the position of a grade in this list tells you more about its colour than its code does.

1. İ12BlackDarkness 1 / 6

   Our black grade and the darkest of the range. For recipes that need black rather than dark.

2. MS10Blackish brownDarkness 2 / 6

   Blackish brown, one step below black. Deep colour without going fully black.

3. İ9Dark brownDarkness 3 / 6

   Dark brown, and after İ12 the highest pH in the range. A strong, rounded cocoa colour.

4. İ10Dark brownDarkness 4 / 6

   Dark brown, one step lighter than İ9.

5. İ8Reddish brownDarkness 5 / 6

   The lightest alkalized grade, and the one that keeps the most red.

6. İ6Light brownDarkness 6 / 6

   Natural, not alkalized. It keeps the acidity of the bean and reacts with baking soda, so the leavening has to account for it.

7. Cocoa ButterLight yellowNot a powderMelting32 – 35 °C

   Pressed and deodorized. pH is not the number you order it by — melting behaviour and purity are.

8. Cocoa LiquorDark brownNot a powderFat50 % min

   Ground nib, nothing removed. The starting point for both the powder and the butter — and it comes in two masses, natural and alkalized.

Nothing in that type. Clear the filter — or tell us what you need and we will say whether it exists.