•  Natural cocoa powder: 100% pure, non-alkalized, with all the original bioactives from the cocoa fruit.
•  Powerful source of antioxidants: Rich in flavonoids and polyphenols from cocoa.
•  Take care of your nutrition deliciously: Provides fiber, plant proteins, and healthy fats.
•  No added sugar, no additives: Just pure cocoa, with its intense and authentic flavor.
•  Versatile and delicious: Perfect for shakes, desserts, exotic sauces, and healthy recipes.

Natural cocoa powder: pure, defatted, and non-alkalized

Defatted Natural Cocoa Powder (Non-Alkalized) from FoodSeries is a 100% natural food, made from cocoa fruit of the Theobroma cacao plant, in non-alkalized powder form from which a percentage of its natural fat has been removed.

Cocoa powder results from processing cocoa fruit seeds by drying, fermenting, and grinding them. Native to America, cocoa was valued by civilizations like the Mayas and Aztecs, who used it in ritual drinks and as currency. When it arrived in Europe, its consumption became popular and evolved into a key ingredient in global cuisine. Today, cocoa powder is used in baking, drinks, shakes, and healthy dishes, thanks to its intense flavor and nutritional benefits.

We bring you the purest natural cocoa presentation, non-alkalized.

A versatile ingredient for your Fit kitchen

Rich in flavonoids and natural antioxidants from cocoa

Natural cocoa is one of the richest sources of flavonoids, a group of bioactive compounds belonging to polyphenols. Among these, catechins, epicatechins, and procyanidins stand out, found in high concentrations in non-alkalized cocoa. These flavonoids are responsible for the characteristic bitter taste of natural, pure cocoa and contribute to its dark, intense color. The amount of these compounds can vary depending on processing, with non-alkalized cocoa best preserving its natural profile.

Just 1 ingredient: Cocoa and nothing else

We’ve made our natural cocoa powder, non-alkalized, to preserve its natural nutrients to the max, with only one ingredient: 100 % pure defatted cocoa. This makes it ideal for those looking for a healthy option with minimal processing. Its richness in characteristic bioactives makes it the perfect ally for balanced nutrition, offering great flavor and nutritional quality.

Maximum purity: non-alkalized, no additives, no added sugars

We’ve made our natural cocoa powder keeping it in its purest state, non-alkalized, meaning it retains its nutrients and natural characteristic profile intact. Unlike alkalized cocoa, which undergoes processing to soften its natural flavor, this option preserves its richness in polyphenols, flavonoids, and other bioactive compounds with unique nutritional benefits. Thanks to this, HSN’s non-alkalized natural cocoa is a more nutritious choice with a superior antioxidant profile compared to alkalized options, perfect for those wanting to get the most out of cocoa’s properties in its most authentic form.

Of course, under “no additives” we include that our cocoa has no added sugars; its sugars are exclusively naturally present, keeping its intense, natural flavor. This gives you the freedom to sweeten it however you like with the wide range of natural sweeteners and zero-calorie sweeteners available in the catalog, or enjoy it pure, without worrying about hidden sugars or unwanted ingredients.

Differences between HSN cocoas: pick your favorite

At HSN you’ll find 3 types of cocoa, and we’ll help you choose the best one for you:

•  Defatted and non-alkalized: This is the option you’re looking at, a cocoa powder with 11% fat, preserving its characteristic nutritional profile to the max, except for some fat-soluble compounds removed with the fat.
•  Defatted and alkalized: Our Defatted Cocoa Powder. The most processed cocoa of all, lighter since part of its fat has been removed, so it only contains 11%, and with a milder flavor because alkalization removes some of the characteristically bitter bioactives.
•  With fat and alkalized: A natural cocoa that hasn’t had its fat removed, so it retains its full 21% natural fat content. Alkalized to soften its flavor and reduce its natural bitterness.

To make your choice easier, follow these tips:

•  If you want a pure cocoa with authentic, bitter flavor: Choose the non-alkalized.
•  If you want a cocoa for a comforting drink, milder and friendlier for a palate less used to natural food flavors: Choose the defatted alkalized.
•  If you’re making recipes: The one that keeps all the fat content usually gives a better texture.

Intense flavor and authentic aroma, perfect for recipes and drinks

Our natural cocoa powder stands out for its intense, deep flavor, preserving all the authentic notes of the cocoa fruit. Being non-alkalized, it keeps its original character, with a natural balance between bitterness and aromatic nuances. Its pure, unaltered flavor profile makes it perfect for those wanting to enjoy cocoa at its fullest, without processes that soften or dilute its essence, like alkalization.

Enjoy it in shakes, desserts, and creative recipes

This cocoa, being non-alkalized, becomes a very versatile ingredient you can enjoy in a wide variety of recipes. If you love the classics, nothing beats a comforting hot cocoa drink: just mix it with hot milk or plant-based drink and sweeten to taste or enjoy it natural. It’s also perfect to boost the flavor of your shakes, from raw proteins to flavored options when you want more intensity. You can also combine it with fruits like banana or berries, and yogurt or kefir, creating delicious and nutritious options for any time of day.

In baking, non-alkalized cocoa is highly prized, as it’s the perfect choice to give intense, natural flavor to homemade desserts. Brownies, cookies, tiramisu, or truffles gain flavor and quality when made with cocoa like this. Its intensity shines with the authentic cocoa taste in every bite of your recipe.

If you’re looking for more innovative options, it’s an ingredient for you too: In Mexican cuisine, intense-flavored cocoa is used in mole, a thick, spiced sauce combining cocoa with chiles and spices to accompany meats or vegetables. You can also add it to sauces for meats or stews, as in the best French cooking it’s used to add a deep, balanced note, and even if it sounds unusual, we encourage you to try it.

Don’t stick to the usual recipes, enjoy pure non-alkalized cocoa in your kitchen!

Bibliographic references

•  Razola-Díaz, M. del C., Aznar-Ramos, M. J., Verardo, V., Melgar-Locatelli, S., Castilla-Ortega, E., & Rodríguez-Pérez, C. (2023). Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants, 12(3).
•  Palma-Morales, M., Rangel-Huerta, O. D., Díaz, C., Castilla-Ortega, E., & Rodríguez-Pérez, C. (2024). Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders. Food Chemistry: X, 23, 101651.
•  Muhammad, D. R. A., Kongor, J. E., & Dewettinck, K. (2021). Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink. Journal of Food Science and Technology, 58(10), 3933–3941.
•  Miller, K. B., Hurst, W. J., Payne, M. J., Stuart, D. A., Apgar, J., Sweigart, D. S., & Ou, B. (2008). Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. Journal of Agricultural and Food Chemistry, 56(18), 8527–8533.
•  Alasti, F. M., Asefi, N., Maleki, R., & SeiiedlouHeris, S. S. (2020). The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder. Journal of Food Science and Technology, 57(7), 2561–2571.