All
COCOA BEANS CLASSIFICATION
MICROLOT - click for class description
SPECIALITY - click for class description
PREMIUM - click for class description
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.
MICROLOT - click for class description
SPECIALITY - click for class description
PREMIUM - click for class description
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.
VIETNAM DAK LAK
HONDURAS COPAN
MEXICO TABASCO
GRENADA MOUNT HORN PREMIUM
GRENADA SAINT ANDREW
GRENADA MOUNT HORN SPECIALITY
Venezuela Amazonas Black
Venezuela Puerto Escondido
Venezuela Amazonas Perla Negra
Venezuela Cumboto Criollo DD
Venezuela Chuao
Venezuela Barlovento Pacheco
Venezuela Criollo Ocumare
Venezuela Criollo Choroni
Venezuela Amazonas Puerto Caiman
Venezuela Ocumare Specialty
Venezuela Amazonas Rimoaje
Venezuela Amazonas Punto Venado
Venezuela Amazonas Dacoto
COLOMBIA MORUMBI
THAILAND CHANTHABURI
VENEZUELA AMAZONAS LAJAPELA
VENEZUELA AMAZONAS GUARA
VENEZUELA Amazonas Guaniamo
VENEZUELA Barlovento Villa Franca
VENEZUELA PUERTO CABELLO PATANEMO PRIMAVERA
VENEZUELA PUERTO CABELLO Guayguasa Mantuanus
VENEZUELA SUR DEL LAGO CARACCIOLO
VENEZUELA CARABOBO LAS TRINCHERAS
VENEZUELA OCUMARE COSTA DE ORO
PERU UCAYALI RIVER
NICARAGUA O’PAYO
Nicaragua O’TUMA
Chocolate masses
For manufacturers of chocolate, confectionery and bakery products who use cocoa in recipes, we offer chocolate masses.
NB! We pay special attention to the terminology so that we are discussing the same product. Cocoa mass is roasted and grind/milled cocoa beans. This product is also called cocoa liqueur. For production of chocolate or confectionery, cocoa mass must be still processed in a mill or melanger. Particle size/fineness of cocoa mass: 70 -150 microns.
We offer chocolate masses – these are practically chocolate in terms of organoleptic characteristics, only without sugar. Thanks to processing in melangeur for 48 hours, the product has a special mouthfeel: creaminess and balance. Particle size/fineness < 20 microns.
