Products

Cocoa Liquor

Usually, large factories use cocoa beans of various fermentations to produce cocoa products, which are strongly roasted to increase oil extraction. We use only well-fermented cocoa beans and gentle roasting. As a result, our cocoa liquor does not have bitterness and astringency. The particle size in standard cocoa liquor is usually 70 – 150 microns. Our cocoa liquor has a fineness comparable to chocolate – 30 microns.

 

Cocoa Liquor

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