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Cocoa butter, also called Theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.

Cocoa cake is obtained by mechanical pressing of cocoa liquor with separation of the cocoa butter from the cocoa solids leaving some amount of cocoa butter in the solids. The solids are then crushed into smaller pieces to obtain kibbled cake. The cocoa liquor is produced from cocoa beans which are deshelled and broken into cocoa nibs. The nibs are then roasted and ground into fine cocoa mass.

Cocoa powder is an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.