Cocoa Product List
Cocoa Bean
South America
- Ecuador (Nacional, floral)
- Brazil (Forastero, nutty)
- Colombia (Trinitario, balanced)
- Peru & Venezuela (complex, dried fruit)
Central America
- Nicaragua
- Guatemala
- Costa Rica
- Panama
Africa
- Ivory Coast
- Ghana
- Nigeria (bulk Forastero)
- Uganda
- Tanzania
- Rwanda (fruity, spicy)
Asia-Pacific
- Indonesia (earthy, spicy)
- Papua New Guinea (floral, caramel-like)
Cocoa Mass
Cocoa mass is obtained by grinding roasted cocoa beans into a rich aromatic paste. It is the key ingredient in chocolate production.
Nibs
We source our chocolates from the finest producers in South America and Africa, who apply the bean-to-bar process at European standards. We supply drop chocolates at the highest quality.
Cocoa Butter
Cocoa butter defines the melting profile and gloss of chocolate. It is also widely used in cosmetics and pharmaceuticals. Available in natural and deodorized forms.
Cocoa Powder
Cocoa powder is obtained by separating cocoa butter from cocoa mass. It comes in natural and alkalized (Dutch-processed) types. Used in bakery, beverages and dairy.
For detailed information and
requests, please contact us.