Cocoa liquor

This is the primary stage for processing coco beans. Cocoa mass, commonly known as cocoa liquor is the core ingredient in all types of chocolates.
Manufacturing process: first micronizing of good fermented beans takes place where they are cleaned and then passed through a high heat source for some while so as to set loose the shell from the nib of the bean. These beans are ‘winnowed’ to separate the shells from the cocoa nibs. These nibs are roasted to sterilise and enhance its flavour. Next step is to cool them down and then grinded to turn the solid nibs into a viscose liquid, by releasing cocoa fat from the nibs along with the surplus solids held in suspension. To acquire the perfect ‘fineness’, cocoa mass undergoes two to three stages of grinding and then we get the final base ingredient
Product Origin: Ivory Coast

Packing: • 25 kgs multiply corrugated boxes
• Product will transport through Sea from Ivory Cost to any sea or land lock port
• Outer packing 20 or 40 feet container