Cocoa Liquor

Our primary product is cocoa mass, an essential ingredient in chocolate and couverture coatings for various chocolate desserts. The product is also known as “cocoa liquor” and is derived after roasting and grinding cocoa beans. The cocoa beans undergo a complex process aimed at reducing their water content, which involves cleaning, roasting for flavor development and color enhancement, followed by cutting and removal of shells. The cocoa nibs are then ground to produce cocoa liquor, with the nibs containing approximately 52-54% cocoa oil. Through the grinding process and the generated heat, the cocoa mass transforms into the liquid form of “cocoa liquor”, which is further refined to enhance its flavor using final grinders.