How We Make RAW Cacao Powder From Nibs (Full Process!)

In this video, we take you inside our bean-to-bar chocolate workshop to show you exactly how RAW CACAO POWDER is made—starting from roasted cacao nibs, extracting the cacao butter while separating the solids, and powderizing the remaining solids into a fine, aromatic natural cacao powder. Unlike industrial alkalized (Dutch-processed) cocoa powder, which goes through chemical alkalization to darken color and reduce acidity, our raw cacao powder is completely unalkalized, minimally processed, and retains more of its original flavor, aroma, and natural compounds. This is the same cacao powder used by health-focused consumers who prefer a purer, more cacao-forward ingredient. ✨ What You’ll See in This Video: – extracting cacao nibs to extract cacao butter – Powderizing the cake into raw cacao powder – Natural aromas, color, and texture differences Why Try Raw Cacao Powder? Raw cacao powder has a brighter, fruitier flavor profile compared to Belgian or Dutch-processed cocoa, which tastes smoother but more muted due to alkalization. Natural cacao powder is ideal for baking, ceremonial cacao alternatives, and healthy recipes because it offers a more authentic chocolate taste and is less processed. Our goal is to highlight the value of Philippine-grown cacao and show how bean-to-bar makers create real ingredients—from nibs, to butter, to powder—right here in the Philippines. 📌 If you enjoy this type of content, don’t forget to LIKE & SUBSCRIBE. 🍫 Follow our chocolate journey and shop our products: your link 📸 FB/IG: bensnlendph