Sharing our extensive cocoa knowledge with you

Besides lending you an expert hand in cocoa product development and testing, our R&D teams are happy to provide a fitting answer to all your technical questions linked to our cocoa powders and their behavior in applications.

Unmatched cocoa understanding and knowledge

Based on the Q&A principle, our specialists can expertly answer all questions you have about cocoa processing, cocoa powders, their use in a broad range of applications and the technical aspects related to the production of your food applications.

Problem solving is what we do happily and what we do best. So whatever difficulties you may encounter, please don’t hesitate to ask us about them. We are pleased to provide you with a fitting answer.

Cocoa trainings

Bensdorp Cocoa Trainings

Cocoa trainings

With the Bensdorp Cocoa Inspiration Lab we provide you with a platform to exchange know-how and information about cocoa powder applications through theoretical classes and practical seminars. The courses are conducted by our cocoa and food engineers and include topics such as 'from bean to cocoa powder' training,  introduction to food and drug legislation, specification, food labeling and functionalities.

To meet your busy schedule we offer you the choice of organizing the training seminars in one of the Bensdorp factories or on-site in your own facility.

Discover Our Bensdorp Specialty Cocoa Powders

  • Natural Dark

    Natural Dark

    Dark brown colored yet 100% naturally obtained premium cocoa powder. Produced with no chemical intervention and no addition of additives. 100% free from alkali, dairy, lactose and allergen. 100% Vegan. This unique natural cocoa powder delivers a premium dark brown color combined with a delicious mild cocoa flavor with toasted nuts aroma and a hint of dried fruits.

    Bensdorp
  • Defatted Cocoa Powder

    Defatted Cocoa Powder

    Low fat cocoa powder with less than 1% cocoa butter. It is ideal for low calorie applications and aerated bakery recipes such as macarons and meringues. Thanks to the very low cocoa butter content the risk of fat blooming is reduced in coatings and spreads. Classic balance cocoa and dark chocolate flavour with a brown colour.

    Bensdorp