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Chocolate, Cocoa, Coconut
Let us take care of your chocolate and coconut needs, we supply just the right products for you! Premium quality in chocolate and cocoa products starts with the cocoa bean itself. This is why our suppliers take every care to buy only the highest quality cocoa beans from Ghana and the Ivory Coast - preferred by all major chocolate producers for the classical, rich cocoa taste these beans provide.
CHOCOLATE, COCOA, COCONUT
Cocoa is the product of the fruit of the cocoa tree (lat. Theobroma cacao), which requires a hot, wet climate, a mean shade temperature of 27°C, and well-distributed rainfall. This is why it can only be grown in regions within 20º latitude of the Equator. Although the cocoa tree is indigenous to Latin America, Africa today accounts for 70% of the world’s cocoa bean production. Cocoa farming is mostly manual, requiring significant expertise and most cocoa in Africa is grown on small family farms of 2-5 hectares. Next to the Ivory Coast and Ghana, other major cocoa producing countries are Nigeria, Cameroon, Indonesia, Papua New Guinea, Malaysia, Ecuador, Brazil and Colombia.
- Raw cocoa beans are bitter and quite inedible. Two processes are required to turn the raw bean into the raw material for chocolate: fermentation and drying. Once the beans have been removed from the pods they are stacked, covered and left to ferment for 3-9 days. The process generates high temperatures of about 50º C activating enzymes in the beans to form compounds that produce the chocolate flavour when the beans are roasted. Fermentation is a sensitive process: Too little fermentation and the desired cocoa taste does not develop fully, too much fermentation and undesirable “off tastes” develop. After fermentation the beans are spread out on mats and usually left to dry in the sun for several days to keep them from spoiling. During drying, beans lose nearly all their moisture and more than half their weight. The dried beans are then roasted and ground, yielding a liquid commonly referred to as cocoa mass. Roasting is a critical step in developing the typical chocolate flavour that we all love so much. Roasting may be conducted before the shelling of the bean as well as after shelling, commonly referred to as “nib roasting”. When the entire bean is roasted, the shell protects the cocoa core, namely the “nib”, sealing aromatic oils. Low heat will dry the beans without roasting the inner nib. Alternatively, higher heat can be used to achieve darker colors and stronger roast flavors. Depending on the chosen method, the beans are shelled either before or after roasting to release the cocoa kernel, or “nib,” from the shell. The cocoa nib contains 52-56% cocoa butter. During the grinding process, the heat generated transforms the cocoa mass into “cocoa liquor.”
- When cocoa mass is subjected to high pressure inside hydraulic presses, the liquid fat within the liquor is separated from the cocoa solids. This liquid fat, known as “cocoa butter,” is a precious, gold-colored substance used in chocolate making. Cocoa butter can be delivered in its natural state or undergo a deodorization process to remove distinct odors and flavors. On the other side of the hydraulic presses, flat “cocoa press cakes,” consisting of dry cocoa solids, are produced from the cocoa mass. These cakes are first crushed, then cooled, and ground to produce fine cocoa powder. By adjusting the pressure in the hydraulic presses, the cocoa butter content can be varied for different cocoa powder applications (10-12%, 12-20%, 20-22%). The cocoa powder can be used in its natural form or alkalized (also called “Dutched”) to create darker shades with a stronger taste and improved solubility.
- The chocolate-making process begins with cocoa mass. Essentially, cocoa liquor is mixed with cocoa butter, sugar, milk powder (for milk chocolate), and emulsifiers. For white chocolate, only cocoa butter, sugar, and milk powder are used. All dry ingredients, such as sugar, milk powder, and other flavor ingredients, are thoroughly combined with the liquid ingredients. After being ground smooth in a pre-refining step, the cocoa mixture is passed through roller cylinders that press it until it turns from a dough-like consistency to a dry powder. “Conching” is another crucial process in chocolate-making, involving a kneading process that can last from a few hours to several days, depending on the recipe and application. After conching is completed, the liquid chocolate mass is either sent to storage tanks for delivery in liquid form or moved to the tempering and molding process lines to produce couverture chocolate or chocolate inclusion products.
- Tempering is a carefully controlled and essential process in which the chocolate is heated, cooled, and reheated. This process reduces the size of the cocoa butter crystals. and provides the chocolate with a shiny surface and characteristic snap effect.
- The chocolate is now ready for moulding into chocolate blocks and chocolate coins. Our supplier also produces a range of chocolate drops, chunks, rolls, etc. for inclusion or decoration purposes.
Premium Chocolate Products
Our chocolate and cocoa powder products are subjected to the most stringent international quality standards and the production facilities of our suppliers are carefully controlled by GHP (Good Hygiene Practices) and GMP (Good Manufacturing Practices) regulations, in addition to the requirements of BRC Global Food Safety Standards (certificate available upon request), as well as ISO 22000 Food Safety Management Systems Standards, ISO 9001 Quality Management Systems Standards, ISO 14001 Environmental Safety and the OHSAS 18001 Occupational Health and Safety Management Standards.
In close partnership with our international supplier, we supply the following chocolate and cocoa powder products:
Type: | Cocoa (C) Solids ~ Milk (M) Solids: | Fat: | Application: |
Dark | 44% to 68% (C) | 31% to 38% | Moulding, Enrobing, Decoration |
Milk | 29% (C) ~ 14% (M) to 34% (C) ~ 27% (M) | 30% to 34.5% | Moulding, Enrobing, Decoration |
White | 28% (C) ~ 23% (M) to 31% (C) ~ 28% (M) | 35% to 37.5% | Moulding, Enrobing, Decoration |
Type: | Cocoa (C) Solids ~ Milk (M) Solids: | Fat: | Application: |
Dark | 53% (C) | 32% | Moulding, Enrobing, Decoration |
Milk | 30% (C) ~ 25% (M) | 32% | Moulding, Enrobing, Decoration |
Type: | Total Fat: | Application: |
Dark Compound | 27.5% to 29.5% | Moulding, Enrobing, Decoration |
Milk Compound | 29% to 33% | Moulding, Enrobing, Decoration |
White Compound | 31.5% to 32% | Moulding, Enrobing, Decoration |
Additional Chocolate products we have for you:
- Chocolate Drops, available in COUVERTURE and COMPOUND, in either DARK CHOCOLATE, MILK CHOCOLATE, or WHITE CHOCOLATE, in different sizes ranging from XS (25,000 pieces/kg), S (12,500 pieces/kg to 16,500 pieces/kg), M (8,500 pieces/kg to 10,000 pieces/kg) to L (6,250 pieces/kg to 7,250 pieces/kg), suitable for application in biscuits, cookies, cakes, ice cream, etc.
- Chocolate Chunks, Sticks & Splinters, available in COUVERTURE and COMPOUND, in either DARK CHOCOLATE, MILK CHOCOLATE, or WHITE CHOCOLATE, in different sizes. Please contact us to discover more.
- BAKESTABLE Chocolate Chunks and Drops, available in COUVERTURE and COMPOUND, in either DARK CHOCOLATE or MILK CHOCOLATE, in different sizes. Please contact us to discover more.
- Chocolate PRALINES: Cream with Hazelnut and Cocoa, Cream with Hazelnut and Cream with Almond, in different concentrations. Please contact us to discover more.
- Chocolate FILLINGS: Base Fillings in WHITE and MILK Chocolate, Fillings in DARK, MILK, CAPPUCCINO, ALMOND, HAZELNUT and PISTACHIO. Please contact us to discover more.
Cocoa Powder + Cocoa Mass + Cocoa Butter:
- COCOA POWDER: We supply ALL TYPES, both NATURAL and ALKALIZED, in varying colours from LIGHT BROWN, MEDIUM BROWN, DARK BROWN, BLACK BROWN, BLACK, LIGHT REDDISH, MEDIUM REDDISH to DARK REDDISH, with different fat content, and a pH range of 5.5 to ±10. We cover ALL relevant food applications including baked goods, confectionery, dairy products, ice cream and instant drinks. Please contact us for more specific information on our COCOA POWDER products.
- COCOA MASS + COCOA BUTTER: We supply a complete range of products, to cover all relevant industry applications. Please contact us for more product-specific information.
- All relevant quality and environmental certificates are available that are pertinent for international COCOA supply, including Halal, Kosher, UTZ, RFA, etc.
In addition to CHOCOLATE and COCOA, we also supply premium COCONUT products for inclusion in various food applications!
Product features & compelling advantages:
- 100% natural, highly nutritious, great-tasting coconut flavour
- 100% vegan certified, in powder form
- Easy to use, long shelf-life, freeze-stable
- Kosher/Halal, GMO-free, allergen-free, lactose-free, gluten-free
Applications:
Baked goods, chocolate, confectionery, dairy products, gourmet foods, ice cream, sauces & soups, sports nutrition (protein shakes)
Product features & compelling advantages:
- 100% natural, highly nutritious, great-tasting aromatic and sweet, coconut flavour
- 100% organic, no chemical additives, in powder form, various mesh sizes available
- Produced from the sap of the coconut flower, light-brown to dark-brown colour
- Low glycemic index (GI), suitable for diabetics and nutrition-conscious consumers
- High content of trace elements, minerals & nutrients
- Can replace conventional sugar on a 1:1 basis
- Easy dosage, good solubility, low melting point
Applications:
Baked goods, beverages, bread, cereals, chocolate, confectionery, dairy products, gourmet foods, ice cream, sauces & soups
- Desiccated coconut originates from the coconut tree, scientifically known as Cocos nucifera. This tropical palm tree is native to coastal areas of the Indian subcontinent, Southeast Asia, and the Pacific Islands. The process of producing desiccated coconut starts by harvesting ripe coconuts from the tree. Ripe coconuts typically have a hard, brown outer husk and contain a seed surrounded by a fibrous, hairy layer called the mesocarp. The seed, known as the coconut, is composed of three layers: the exocarp (outermost layer), the mesocarp (middle layer), and the endocarp (inner layer).
- To obtain desiccated coconut, the dry white meat of the coconut is extracted from the hard shell and then processed through a series of steps. The meat is first grated or shredded into fine flakes or chips. These flakes are then dried using various methods, such as hot air drying or sun drying, to reduce the moisture content to around 3% or lower. The drying process helps to preserve the meat and extend its shelf life.
- The resulting product is the desiccated coconut we are familiar with today – a dry, finely shredded or flaked form of coconut meat.
- Desiccated coconut consists mainly of carbohydrates, dietary fibre, fats, proteins, vitamins, and minerals. These nutritional components make it a valuable ingredient in the food industry and contribute to its distinct flavour, texture, and versatility in different applications.
- Desiccated coconut is a versatile ingredient with various applications in the food industry, and is widely used in baking, confectionery, and culinary preparations for its unique flavour, texture, and nutritional properties.
- Applications in Baking: It adds a rich coconut flavour and texture to cakes, cookies, muffins, bread, and pastries. It can be used as a topping, filling, or inclusion in various baked goods. Desiccated coconut can also be incorporated into pie crusts or used as a coating for doughnuts.
- Applications in Confectionery: It is commonly used as a key ingredient in candies, chocolates, truffles, and energy bars. Desiccated coconut can be mixed with sugar, condensed milk, and flavours to create coconut-based sweets like coconut macaroons and coconut ice. It can be toasted and used as a garnish or a coating for chocolate-covered treats.
- Culinary Applications: Desiccated coconut adds a tropical touch to savoury dishes, such as curries, stir-fries, rice, and salads. It can be used to thicken sauces, soups, and stews. Desiccated coconut is often used in traditional dishes from Southeast Asian, Caribbean, and Indian cuisines.
- Nutritional Benefits: Desiccated coconut is a good source of dietary fiber, healthy fats, and essential minerals like manganese and copper. Desiccated coconut is free from cholesterol and is suitable for vegetarian, vegan, and gluten-free diets.
Overview of our DESICCATED COCONUT product range:
Fine or Extra-Fine Desiccated Coconut:
- Fine texture, mainly used in baking and confectionery applications where a smooth consistency is desired e.g. cakes, cookies, bread, sweets, etc.
Medium or Macaroon Desiccated Coconut:
- Macaroon desiccated coconut has a slightly coarser texture compared to the fine variant. It is commonly used in making coconut macaroons, biscuits, and other confectionery items. The medium desiccated coconut adds a chewier texture while still providing a distinct coconut flavour.
Fancy or Shredded Desiccated Coconut:
- Fancy desiccated coconut is thicker and has longer shreds compared to fine or medium varieties. It is often used as a garnish or topping for desserts, pies, and cakes. Fancy desiccated coconut adds visual appeal and a more noticeable texture to dishes.
