Callebaut D102T Cocoa Powder (10–12% Fat, pH 7.6–8.2)

Bring depth, balance, and rich chocolate flavour to your creations with Callebaut D102T Cocoa Powder. With a 10–12% fat content and a pH of 7.6–8.2, this cocoa is alkalised to deliver a smooth, mellow bitterness, excellent solubility, and a beautiful deep brown colour.

Specially crafted for professional use across multiple applications, D102T is ideal for:

Dairy & Beverages – creamy chocolate drinks, milkshakes, flavoured yoghurts

Ice Cream & Desserts – intense cocoa notes with a clean, indulgent finish

Bakery & Pastry – consistent colour and flavour in cakes, brownies, biscuits, and fillings

Confectionery – pralines, coatings, and chocolate-based treats

As part of Callebaut’s premium cocoa range, D102T strikes the perfect balance between performance and versatility. Its smooth mouthfeel and stable colouring make it a reliable choice for bakeries, dairies, and chocolatiers seeking consistent quality at a competitive price point.

Key Features:

10–12% fat content

Alkalised cocoa (pH 7.6–8.2) for deeper flavour and colour

Excellent dispersibility in dairy and liquid systems

Versatile across bakery, pastry, dessert, and confectionery applications