Description
Pure unsweetened cocoa mass produced by grinding roasted cocoa beans (Theobroma cacao) into a thick liquid that solidifies into blocks at room temperature, containing both cocoa solids and natural cocoa butter.
Dark brown solid blocks with characteristic intense chocolate aroma. The product is approximately 50 to 56 percent fat (cocoa butter) and 44 to 50 percent cocoa solids, providing the foundation ingredient for chocolate manufacturing.
We supply food-grade Cocoa Liquor from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include West African origin (standard), South American single-origin (Ecuador, Venezuela, Peru), Asian origin (Vietnam, Indonesia), and organic-certified grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, fat content, pH, fineness, and microbiology.
Introduction
Cocoa liquor is the foundational ingredient of all chocolate products. The term liquor refers to the molten state of the ground cocoa mass and has no connection to alcohol.
Production begins with fermented and dried cocoa beans, which are roasted, winnowed to remove the shell, and ground into the liquid mass. The grinding develops the heat needed to melt the cocoa butter naturally present in the bean, producing the flowable liquid that solidifies at room temperature.
The natural cocoa butter content of approximately 50 percent provides the smooth melting character of finished chocolate, while the cocoa solids provide the color, flavor, and aromatic complexity that define chocolate as a category.
Origin and processing variations produce substantial flavor differences. West African cocoa, dominant in commodity chocolate, delivers a classic balanced profile. South American single-origin cocoas often feature fruity and floral notes, while Asian origins typically contribute earthy and woody character.
Where it is used
- Dark chocolate and milk chocolate manufacturing
- Premium baking chocolate for retail and foodservice
- Chocolate ganache and truffle base
- Ice cream and frozen dessert chocolate ribbons and inclusions
- Confectionery coatings and chocolate-flavored fillings
- Beverage applications including hot chocolate and chocolate beverages
- Bakery applications in brownies, fudgy cookies, and chocolate cakes
- Industrial chocolate compound manufacturing
Technical data
| Item | Specification |
|---|---|
| Appearance | Dark brown solid blocks |
| Moisture | ≤ 1.5% |
| Fat (cocoa butter) | 50% to 56% |
| pH (10% suspension) | 5.0 to 5.8 (natural) |
| Fineness | ≥ 99.0% through 75 micrometer sieve |
| Total plate count | ≤ 5,000 cfu/g |
| Salmonella | Negative in 25g |
| Origin | Per customer specification |
| Processing | Natural or alkalized per customer specification |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.