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.

Application:

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