Natural Zing™s cocoa powder is made by cold-pressing our highest quality organic raw cacao beans into a cake, which separates the oil from the protein and fiber, making a dark brown paste called chocolate liquor. The temperature is never allowed to exceed 120 degrees Fahrenheit but usually only reaches 104 degrees. A high accuracy thermometer monitors this process. Other cocoa powders can be exposed to temperatures as high as 300 degrees Fahrenheit. Next, the fat is slowly separated into cacao butter and what remains is a cake. This cake or cocoa solid is then cold-milled to become a truly raw organic unsweetened cocoa powder. The powder allows for maximum digestion and antioxidant absorption. *****1 LB*****