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.
All
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.
