Production

Production: Cocoa  is  believed  to  arrive  in  Europe  from  South  Africa  since  the  19th  century.  Despite  being  founded  in  South  America,  today  West  Africa  produces  70%  of  the  world’s  cocoa  beans.  Cocoa  beans  require  a  temperature  not  below  20 degrees  and  in  order  to  turn  raw  beans  into raw  material,   fermentation   and  drying  is  needed.  There  are  three  types  of  cocoa:  Forastero,  Criollo  and  Trinitario.  The  first  one  is  more  used,  leading  with  80-90%  of  the  worlds  cocoa  production.

Our  process  from  cocoa  bean  to  cocoa  liquor  is  as  following:  Cleaning:  During the  cleaning  process  cocoa  beans  are  cleared  in  order  to  remove  the  foreign  bodies.

Winnower:  The shell is removed from the cocoa beans in order to leave just the cocoa nibs.

Roasting/Sterilization: We provide both, bean roasting and nib roasting, depends on customers requirements.

Grinding: During the grinding process nibs are milled and turn to Cocoa Liquor. Temperature is adjust according to nibs types and requirements.

Tempering: Our final product is cocoa liquor which is held in the tanks after the grinding process and waiting for blocking into 25kg. Before blocking the cocoa liquor undergo tempering, where the crystallization is occurring to give the cocoa liquor the best look.