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This type of cocoa accounts for about 8% of cocoa production in the world, the aromas and flavors of fruit, flowers, nuts and malt is the characteristic flavor of fine aroma cocoa that differentiates it from other cocoa in the world .
It is a classification used by the international organization to define a cocoa characterized by lower productivity but with extensive organoleptic properties.
In the Venezuelan case, 95% of our cocoa is fine aroma, a distinction that reaffirms the great quality of our fruit, mainly due to the prodigious conditions of the Venezuelan climate and soil composition
It is the cocoa that is received dry and in drool and is not subjected to a fermentation process, but its drying is natural (in sunlight) and can contain less than 50% fermented almonds.
Cocoa powder is made by grinding cocoa beans. Once it has been ground, the average grain size does not exceed three millimeters. The grinding is subjected to an alkaline solution that dissolves cocoa fat at a relatively low temperature.
Cocoa powder is often used in the chocolate industry as an intermediate step in the preparation of chocolate jams and spreads
Cocoa butter contains natural antioxidants that prevent rancidity, giving it a shelf life of two to five years. It is used for its smooth texture in various foods (including chocolate), as well as in cosmetics, skin care products, soaps, with pure cocoa butter (without the addition of cocoa solids that give it its brown color characteristic), milk and sugar (or sweetener) is made the so-called white chocolate (which is actually ivory).
From the fermentation, roasting and refining of the cocoa beans, a liquid called cocoa liquor or chocolate liquor is obtained. Cocoa liquor is pure chocolate in liquid form and is composed of two main ingredients, cocoa butter or fat and dry cocoa. This liquor is the basis for making all kinds of chocolates and despite its name, it does not contain alcohol.