Usually, cocoa beans are being over roasted to make the extraction of cocoa butter easier. To preserve the taste and aroma characteristics, we do a delicate roasting of cocoa beans. Thus, the valuable properties of cocoa butter are preserved.
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Cocoa Beans

VENEZUELA AMAZONAS FLORES DE LA SELVA

VENEZUELA AMAZONAS LAJAPELA

VENEZUELA AMAZONAS GUARA

VENEZUELA Amazonas Guaniamo

VENEZUELA Barlovento Villa Franca

VENEZUELA PUERTO CABELLO PATANEMO PRIMAVERA

VENEZUELA PUERTO CABELLO Guayguasa Mantuanus

VENEZUELA PUERTO CABELLO Patanemo

VENEZUELA SUR DEL LAGO TUCANI

VENEZUELA SUR DEL LAGO CARACCIOLO

VENEZUELA CARABOBO LAS TRINCHERAS

VENEZUELA OCUMARE COSTA DE ORO

PAPUA NEW GUINEA

PERU UCAYALI RIVER

NICARAGUA Chuno Classico

NICARAGUA O’PAYO

Nicaragua O’TUMA
Cocoa Butter

Cocoa Butter
Cocoa Liquor
In ordinary cocoa liquor, the dispersity is 70 to 150 microns. It needs to be refined in a melangeur to melt in your mouth, just like chocolate. Our cocoa liquor has a dispersion similar to chocolate, up to 30 microns. It can be immediately poured into bars and used for covering cakes, sweets, and desserts. There is no need for extra work or effort.
