Liquors - Import export

Cocoa liquor (also known as Cocoa mass) is the basic ingredient in manufacture of all chocolate. It is the first product in liquid form which comes from pressing of the cocoa nibs. Cocoa liquor is the source of both Cocoa butter and Cocoa powder. After fermentation, cocoa beans goes under high heating process, by means of a Micronizer, which causes the shell to be separated from the nib. Thereafter the cocoa beans are broken and a winnowing machine is used to remove the shell thus collecting only the cocoa nibs. After roasting, the nibs are ground and processed into cocoa liquor.

After Cocoa liquor has been pressed and Cocoa butter extracted, the remain is the Cocoa cake which is a solid piece in circular form. The Cake is then broken into pieces to form kibbled Cocoa cake which is then pulverized to produce Cocoa powder.