Cocoa Products

Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fat component, is extracted from chocolate liquor – roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.


Cocoa powder adds intense flavour to chocoholic recipes such as fudge or flourless chocolate cake, but it can also be used as a subtle coating on chocolate truffles or a light chocolate booster for quick breads and muffins.

  • Pure Chocolate (Plain & Milk)

  • Plain, Milk & White Chocolate Slabs

  • Flavoured Chocolate Slabs

  • Choco Paste (Plain & Milk)

  • Plain Pure Chocolate Chips (Bake Stable Chips For Bakery)

  • Plain, Milk & White Choco Chips

  • Flavoured Choco Chips

  • Plain, Milk & White Choco Dips

  • Flavoured Choco Dips

  • Hazelnut Choco Paste

  • Caramel Sauce

  • Sweet Hearts (Like Gems)

  • Choco Stones

  • Choco Beans (Like Small Gems)

  • Vermicelli (Dark)

  • Vermicelli (Mix)

  • Butterscotch Nuts

  • Butterscotch Sprinkles

  • Ice Cream Sandwich Biscuits

  • Sugar Coated Chips

  • Choco Coated Crispy

  • Black Shell Biscuits

  • Black Shell Biscuit Bits

  • Choco Mass