Bring you delicious cocoa smell:

Firstly, The cocoa beans are cleaned to remove all extraneous material.To bring out the chocolate flavour and colour, the beans are roasted. The temperature, time and degree of moisture involved in roasting depend on the type of beans used and the sort of chocolate or product required from the process. cocoa beans winnowing ≥ undergo alkalisation ≥ cocoa beans milled ≥ cocoa shell suspended ≥ cocoa butter extract ≥ cocoa cake kibbled = cocoa butter, cocoa powder, cocoa mass.  
 

Natural cocoa powder:     PH 5.0-5.8
 
Alkalized cocoa powder:  PH 6.2-8.5

Blackish cooca powder:   PH 7.6-7.8

Redish cocoa powder:     PH 7.7-8.1