Cocoa Products

Cocoa Mass  is also known as Cocoa Liquor or

unsweetened chocolate.

 

The Natural Mass  is widely used in the confectionery industry.  This cocoa mass is made with 100% West Africa cocoa beans. The cocoa mass has an excellent aroma and taste and it is also perfect for making chocolates and any other products that requires a strong and exquisite taste of chocolate.

Natural Cocoa Butter

 

Cocoa butter is the natural fat of the cocoa bean. The butter obtained through the processing of cocoa mass is pure, which guarantees all its extraordinary crystallization properties.

Natural Cocoa Cake

After cocoa liquor (mass) has been pressed and the majority of the butter extracted, the remaining by product is known as cocoa cake. The press residue (cake) normally has a fat content of between 10% & 12% although higher or lower fat contents can be achieved if required.

Natural Cocoa Powder

Cocoa powder is the final product obtained by grinding the cocoa cake, which is the cocoa mass after being processed, to reduce the fat content. Types of cocoa powder: • Natural: 10-12% - 20-22%. Has an acidic, somewhat astringent flavor with a typical chocolate note. Common uses: Brownies, cookies, cakes • Alkaline: 10-12% - 20-22%.  Alkalization partially neutralized the acids present in cocoa and reduces the astringency . Common uses: Chocolate drinks, pastries and confectionery.

Cocoa

Products

Cocoa Mass  is also known as

Cocoa Liquor or unsweetened

chocolate.

 

The Natural Mass  is widely used in the confectionery industry.  This cocoa mass is made with 100% West Africa cocoa beans. The cocoa mass has an excellent aroma and taste and it is also perfect for making chocolates and any other products that requires a strong and exquisite taste of chocolate.

Natural Cocoa Butter

 

Cocoa butter is the natural fat of the cocoa bean. The butter obtained through the processing of cocoa mass is pure, which guarantees all its extraordinary crystallization properties.

Natural Cocoa Cake

After cocoa liquor (mass) has been pressed and the majority of the butter extracted, the remaining by product is known as cocoa cake. The press residue (cake) normally has a fat content of between 10% & 12% although higher or lower fat contents can be achieved if required.

Natural Cocoa Powder

Cocoa powder is the final product obtained by grinding the cocoa cake, which is the cocoa mass after being processed, to reduce the fat content. Types of cocoa powder: • Natural: 10-12% - 20-22%. Has an acidic, somewhat astringent flavor with a typical chocolate note. Common uses: Brownies, cookies, cakes • Alkaline: 10-12% - 20-22%.  Alkalization partially neutralized the acids present in cocoa and reduces the astringency . Common uses: Chocolate drinks, pastries and confectionery.