Whole, fermented and dried cocoa beans for manufacturing premium chocolate and cocoa derivatives. Deliver robust cocoa precursors, natural aromatics, and antioxidant polyphenols—ideal as the starting point for liquor, butter, and powder.
Whole, fermented and dried cocoa beans for manufacturing premium chocolate and cocoa derivatives. Deliver robust cocoa precursors, natural aromatics, and antioxidant polyphenols—ideal as the starting point for liquor, butter, and powder.
Cocoa flavor base
Enhances chocolate aroma
Natural antioxidants
Cocoa Bean is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Core input for liquor, butter, and powder with origin-specific flavor.
Foundation for cocoa phases used in pralines, fillings, and spreads.
Consistent lots for pressing and powder production.
Fermentation (microbes + feedstock): Fresh beans ferment in heaps/boxes; yeasts, lactic and acetic acid bacteria convert pulp sugars, developing cocoa flavor precursors.
Primary production (what’s produced): Beans are sun-dried to target moisture and bagged; later roasted and ground to produce cocoa liquor.
Separation (purpose): Liquor can be pressed to separate cocoa butter and press cake for powder production.
Drying & handling: Beans dried to spec, cleaned, graded, and packed; typical shipping in lined jute sacks.
Standardization/QA: Lots graded for moisture, bean count, defects, and sensory; COA issued per contract.
General: Use as required by recipe; trial recommended.
By application
Chocolate: 100% of cocoa phase originates from beans processed to liquor (ratio per recipe).
Confectioneries: Use derived liquor/butter from beans per formula to achieve target cocoa profile.
Fermentation unlocks chocolate’s signature flavor—no fermentation, no chocolate taste.
Origin and post-harvest practices drive color, acidity, and floral/fruit notes.
Origin and post-harvest practices drive color, acidity, and floral/fruit notes.
Fermentation unlocks chocolate’s signature flavor—no fermentation, no chocolate taste.
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