Cocoa Pods
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Cocoa pods, harvested in tropical regions, encase beans within sweet pulp. Skilled farmers extract them for processing, unlocking their potential for chocolate production.
Cocoa Beans
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Cocoa beans are extracted from pods, fermented for flavor, dried, and sorted. Only the best beans are selected for chocolate production.
Cocoa Liquid
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Cocoa beans are roasted, cracked, winnowed, and ground into cocoa liquor, a base for chocolate products. By adding cocoa butter, it becomes a versatile cocoa liquid used in bars, confections, and beverages.
Cocoa Mass
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Cocoa liquor is pressed to separate cocoa solids from cocoa butter, producing cocoa mass. This mass adds rich flavor and shapes the taste and texture of chocolate products.
Cocoa Powder
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Cocoa mass is pressed to remove some cocoa butter, forming a crumbly mass that is ground into cocoa powder. This rich powder is used in baking, cooking, and beverages for its intense chocolate flavor.
Cocoa Butter Liquid
Cocoa mass is pressed to remove cocoa butter, creating a dry mass that’s ground into cocoa powder. Rich in solids, cocoa powder is used in baking, cooking, and beverages for its intense flavor, enhancing chocolate products.
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Cocoa Butter
Cocoa butter, extracted from cocoa liquid, is cooled to solidify into a smooth texture. This solid butter is valued for its versatility in confections and skincare, adding indulgence and flavor.
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