Fino de aroma – specially selected cocoa beans, extremely aromatic and flavorful. Fermentation and drying of cocoa are carried out under our control or in our fermentation stations. In this way, we ensure disclosing the rich flavour profile that nature has laid down in cocoa.
All
Cocoa Beans
AMAZONAS FLORES DE LA SELVA
AMAZONAS FRUTAS TROPICALES
AMAZONAS JUNGLE
AMAZONAS LAJAPELA
AMAZONAS GUARA
Amazonas Guaniamo
CARENERO VILLA FRANCA
CARENERO YAGUAPITA
Irapa
Patanemo Primavera
Guayguasa Mantuanus
Patanemo
Merida F-2
Tucani
CARACCIOLO
CARABOBO TRINCHERAS
COSTA DE ORO
PAPUA NEW GUINEA
NICARAGUA O’PAYO
PERU UCAYALI RIVER
Nicaragua Chuno Classico
Nicaragua O’TUMA
Cocoa Butter
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.
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.
