For bakeries, pâtisseries and food production
Alkalised cocoa powder with 20–22 % cocoa butter: intense red-brown colour, full cocoa flavour, moist crumb, glossy ganache. No added sugar*. EU-wide delivery.
At a glance
Pack sizes
Quote in 24 h
September & October
From late September the strongest baking season of the year begins: autumn cakes, Halloween specials, then gingerbread, stollen and Christmas cookies. Order in October and the cocoa is there when the ovens run.
EU-wide delivery in 5–7 days. For Christmas, please order by 04 Dec 2026.
Request autumn and Christmas volumeFive businesses, one powder. Find yours in three seconds.
5–20 kg+
Deep colour, moist crumb, glossy ganache
10–20 kg+
Finely milled, cold-soluble, batch-consistent
5–10 kg
Desserts and pâtisserie with an origin for the menu
from 5 kg, shelf-ready
Shelf-ready, with EAN and margin
5–10 kg
Brownies, cakes and cocoa — one powder for the counter and the cup
Developing a product? Drinking chocolate, protein blend, bakery mix — we supply documented cocoa without a 5-tonne minimum. See product development
From a sample to a pallet — you choose the size, we quote the volume.
Small bakeries, pâtisseries
Request a quoteMid-size bakeries, pâtisserie
Request a quoteGrowing production
Request a quoteLarge bakeries, ice cream, production
Request a quotePrices depend on order volume. Tell us what you need and you will receive a quote within 24 hours. All sizes available from stock.
Alkalised (Dutch process) cocoa powder, 20–22 % cocoa butter, pH 7.8–8.2, 99.5 % through 75 µm, max. 5 % moisture. Full technical data sheet on request.
All 14 EU allergens declared absent — not in the recipe, not on a shared line, not in the factory.
20–22 % cocoa butter carries aroma and mouthfeel: creamy chocolate rather than dry powder, in brownies, tortes, ganache and ice cream.
Chefs and gelato makers want an unsweetened base they can build on, not a pre-mix.
5 kg for kitchens and counters, 20 kg and more for production. No 1-tonne minimum: small and medium businesses are actively served, not tolerated.
Sensory profile
Nine attributes, one panel, a 0 to 6 scale: full body, lots of cocoa, little bitterness, almost no acidity — the profile for bakes, ganache and ice cream where the cocoa has to come through.
Manufacturer panel, 0–6 scale. Sensory values are indicative and vary slightly by batch.
Open and readable, not hidden behind a PDF. The full technical data sheet is available on request.
Surfstr, an Irish food company, supplies alkalised cocoa powder to businesses across the EU in packs from 5 kg, shipped from the Czech Republic or, by prior arrangement, from Germany.
| Property | Value |
|---|---|
| Product | Cocoa powder, alkalised (Dutch process) |
| Cocoa butter (fat) | 20.0 – 22.0 % |
| pH | 7.8 – 8.2 |
| Fineness | min. 99.5 % through 75 µm |
| Moisture | max. 5.0 % |
| Acidity regulator | Potassium carbonate E501(i), < 7 % (fat-free dry matter) |
| Added sugar | none* |
| Manufacturing | Cocoa mill in the Netherlands (name on request) |
| Bean origin | predominantly West Africa |
| Storage | 15–20 °C, relative humidity < 50 %, odour-free |
| Allergens | free from all 14 EU allergens (see allergen declaration) |
| Energy | 379 kcal / 1570 kJ |
|---|---|
| Fat | 21.0 g |
| Carbohydrate | 11.1 g |
| Fibre | 28.4 g |
| Protein | 19.5 g |
| Magnesium | 490 mg |
| Potassium | 4400 mg |
| Iron | 31 mg |
| Theobromine | 1.9 g |
| Caffeine | 0.2 g |
Available on request:
Last updated: 10/09/2026
Written for the person who will actually use the powder, not the person who signs the invoice.
01
Swap 1:1 for standard cocoa — check your raising agent
Alkalised cocoa is mild and dark — brownies, cakes and cookies get the deep colour customers associate with chocolate. At 20–22 % fat the crumb stays moister than with heavily defatted powder, and ganache turns out glossier.
Recipe note: natural cocoa is acidic and reacts with baking soda; alkalised cocoa is not. When switching from natural to alkalised cocoa, replace baking soda with baking powder or the rise will be missing.
02
20–22 % fat = less added fat in the mix
In an ice cream mix the fat contribution matters: 20–22 % cocoa butter brings creaminess and melt, so you need less added fat. 99.5 % of the powder passes 75 µm — no grit on the tongue, even at high dosage.
Alkalised powder disperses cold: you can stir it into the cold mix before pasteurising. Batch consistency means the colour stays the same from tub to tub — important when your display cabinet is the sales argument.
03
Unsweetened base: 100 % cocoa, nothing else
Iced chocolate, mochas, frappés, protein and functional blends: Surfstr is 100 % cocoa powder with no added sugar*, sweeteners or flavourings — a base you build your recipe on instead of diluting a pre-mix.
For product development and private label we supply the documents your auditor wants to see (TDS, allergen declaration, origin, COA per batch) — and packs from 5 kg so you can test without a 5-tonne minimum.
04
approx. 10 g per cup
A 200 ml cup needs about 10 g of Surfstr, where a standard cocoa with 10–12 % fat needs around 15 g. The reason is the 20–22 % cocoa butter: it carries aroma and mouthfeel, so you do not have to stir in more powder. That lowers the cost per cup even though the price per kilo is higher.
With steam and milk, alkalised cocoa behaves calmly: no acidity to split the milk, no lumps if you first slake the powder with a splash of hot milk. For signature drinks the base stays unsweetened and is sweetened per recipe.
Tell us pack size, quantity and delivery country.
A price for your quantity, plus the documents.
100 g sample for 20 € — refunded with your first order.
Delivered (DAP) across the EU; shipping charged by weight and shown in the quote. Shipped from the Czech Republic, from Germany by arrangement.
Payment: Prepayment by pro-forma invoice.
New from January 2027
Adaptogenic botanicals in pre-measured sachets, made as a hot or cold chocolate drink. Retailers who want to be first to stock it can register interest now.
One line for your supplier scorecard.
Surfstr Limited is a Certified B Corporation. View the B Lab profile
Surfstr is a premium alkalised cocoa powder with 20–22 % cocoa butter — vegan, no added sugar*, no flavourings. Surfstr Limited is an Irish food company supplying businesses across the EU.
The cocoa comes mainly from West Africa. After harvest it is fermented in banana leaves and sun-dried, then alkalised with natural salts (Dutch process). That softens the acidity and gives a rounder chocolate flavour, a darker colour and better solubility.
At 20–22 % cocoa butter Surfstr is only lightly defatted. It contains no added sugar*, no sweeteners and no flavourings — only the sugar naturally present in cocoa.
We publish a certificate of analysis (COA)** for every batch. The powder is vegan, halal, kosher and free from all 14 EU allergens.
Nine fields, one quote. You will hear back within 24 hours — from a person.
Prefer to write directly? contact@surfstr.com
Minimum order quantity: 5 kg. Above that we step in 5 kg increments up to 20 kg and more. A sample is always possible.
By order volume. Tell us pack size, monthly quantity and delivery country and we reply within 24 hours with a price for exactly that volume. There is no one-size price list — a café taking 5 kg a month pays a different kilo price than a distributor taking a pallet.
We deliver to all EU countries plus Norway, Iceland, Liechtenstein and Switzerland. Delivery terms: Delivered (DAP) across the EU; shipping charged by weight and shown in the quote. Shipped from the Czech Republic, from Germany by arrangement.. Shipped from our warehouse in the Czech Republic; from Germany by prior arrangement.
Germany and Austria: 3–5 days. Rest of the EU: 5–7 days. For Christmas volumes the order cut-off is 04 Dec 2026.
100 g sample for 20 € — refunded with your first order.
Technical data sheet (TDS), allergen declaration, origin statement, certificate of analysis (COA) per batch** and nutrition analysis — on request, no registration.
Alkalised cocoa (Dutch process) is treated with an acidity regulator after fermentation. That lowers the acidity (pH 7.8–8.2 instead of 5–6), makes the flavour milder and rounder, the colour darker and the powder more soluble. For baking it means baking powder instead of baking soda as the raising agent. Natural cocoa is more acidic, lighter and reacts with baking soda.
As a guide, 10–20 % of the flour weight for brownies and chocolate cakes. Swap 1:1 for another alkalised cocoa; when switching from natural cocoa, replace baking soda with baking powder. The 20–22 % fat lets you trim added fat slightly.
Yes. 20–22 % cocoa butter contributes fat and melt to the mix, 99.5 % of the powder passes 75 µm (no grit), and alkalised powder disperses cold. Batch consistency keeps the colour even in the display cabinet.
Dry, cool and odour-free: 15–20 °C, relative humidity below 50 %, not next to spices or cleaning products — cocoa absorbs foreign odours. Reseal opened packs tightly.
The best-before date is printed on every pack and stated on the batch COA. We tell you the remaining shelf life of your batch in the quote, so you can plan your stock rotation.
Yes. For retail we supply shelf-ready units with EAN, minimum order 5 kg. Case configuration, prices and restock lead times come with the quote — choose “Retail” in the form.
A named contact, not a ticket number. Quote within 24 hours.
Your trade contact
Adam Kennedy · B2B Sales
Email: contact@surfstr.com
* Naturally occurring sugar.
** Each batch differs; the certificate of analysis applies to the batch delivered.
This site uses cookies to provide all of its functionality.
