We believe there’s a perfect cocoa out there for every purpose. Our experts are on-hand to support with a pairing that’s just right for your idea. Here are some popular applications where our cocoa ingredients shine.
100% pure, unalkalized cocoa powder manufactured exclusively from premium, main-crop Ghanaian West African Forastero cocoa beans. The beans undergo a strict 5 to 7 days natural sweat-box fermentation followed by meticulous sun-drying on raised bamboo mats. The de-hulled nibs are mechanically milled and hydraulically pressed to extract cocoa butter, leaving the natural genetic and chemical matrix of the Ghanaian cocoa terroir completely unaltered.
Premium Ghanaian cocoa powder subjected to a highly regulated chemical alkalization (Dutching). Cleaned cocoa nibs are alkalized using an aqueous solution of food-grade alkali salts (predominantly potassium carbonate) under optimized temperature and pressure vectors. This process neutralizes carboxylic acids, depolymerizes astringent tannins, and structurally alters the chromophores to achieve enhanced darkness and flavor roundness.
100% pure vegetable fat obtained exclusively through the initial hydraulic mechanical pressing (Prime-Pressed) of liquor milled from top-grade Ghanaian cocoa beans. It is completely free from chemical solvent extraction processes (e.g., hexane) and contains zero trans-fatty acids or hydrogenated modifications. Ghanaian cocoa butter is internationally benchmarked for its unmatched hardness and stability, driven by its rich, naturally balanced saturated fatty acid profile.
Pure Cocoa Mass (conventionally designated as Cocoa Liquor or Cocoa Mass) is the 100% unadulterated paste obtained via the ultra-fine mechanical milling of roasted and de-hulled Ghanaian cocoa nibs. During high-shear grinding under thermodynamic control, the cellular walls of the nibs rupture, liberating the entrapped cocoa butter. This transforms the mass into a dense, fluid, fluid-like liquor that is subsequently deposited into solid blocks or callets, completely free of added sugars, dairy, or chemical additives.
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Product | Fat % | pH | Core Value |
|---|---|---|---|
Natural Cocoa Powder | 10% - 12% | 5.2 - 5.8 | Rich in antioxidants & excellent reaction with baking soda |
Alkalized Cocoa Powder | 10% - 12% | 6.8 - 7.6 | Attractive dark color, excellent solubility, & smooth non-acidic taste |
Pure Cocoa Butter | 100% | Neutral | Ideal melting point (34°C - 35°C) & superior snap for chocolate |
Cocoa Mass | 52% - 54% | 5.4 - 6.0 | The raw base & complete foundation for real chocolate making |
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