Cocoa products- chocolate - Import export

Cocoa liquor, also known as "cocoa paste", is the result of grinding cocoa beans, previously shelled and roasted. It is a base product for the production of chocolate. • Cocoa paste (blend) • Cocoa paste from Venezuela (made from Rio Caribe cocoa beans). PRESENTATION: 20 KG For more information about our products, technical data sheets, and/or distribution, please contact our commercial team. We will be pleased to serve you and present you with options adapted to your requirements.

Ingredients WHEAT flour*, WHEAT syrup*, chocolate coating* (cocoa*, cane sugar*, cocoa butter*, aroma natural vanilla extract*), Nonhydrogenated vegetable oils and fats* (sunflower*, cocoa*), EGGS*, aroma (natural vanilla extract*) and Leavening agent (ammonium bicarbonate). SPELT Ingredients SPELT WHEAT flour*, rice syrup*, Chocolate coating* (cocoa*, cane sugar*, cocoa butter*, aroma natural vanilla extract*), Nonhydrogenated vegetable oils and fats* (sunflower*, cocoa*), EGGS*, aroma (natural vanilla extract*) and Leavening agent (ammonium bicarbonate).

Ingredients WHEAT flour*, WHEAT syrup*, white chocolate coating* (cane sugar*, cocoa butter*, powdered whole MILK*), nonhydrogenated vegetable oils and fats* (sunflower*, cocoa*), EGGS*, fat free cocoa powder*, aroma (natural vanilla extract) and Leavening agent (ammonium bicarbonate).

•You can dispense: bonbon, liqueur bonbon and praline bonbon. •The chocolate can have solid particles up to 3 mm thick. •Model manufactured according to production needs and adapted to the customer's moulds. •The dosing area, both the tank and the dosing nozzles, are heated to facilitate the hot dosing of the chocolate at an adjustable temperature, ensuring an ideal condition of the product. •Volumetric dosing. •The conveyor belt incorporates a vibration system at the product outlet to eliminate any bubbles that may have originated in the product during dosing. •Removable head for easy cleaning and with the possibility of being interchangeable. •A tray loader can be added at the beginning of the belt or a topping unit after dosing.

COMMERCIAL OFFER OF MATURE BEANS OF COCOA FOR EXPORT (IVORY COAST ORIGIN) 1. TECHNICAL CHARACTERISTICS a. Leading name of commodity: Mature cocoa beans – Ivory Coast origin b. Quality classification: “Good fermented” c. Crop campaign: October – March (Main crop season) & April – September (Little intermediary season) d. Other technical specifications: According international requirements 2. PACKAGE: Jute bags of 65 Kg 3. LOADING: 1 x 20´ or 1 x 40´ Dry - FCL container (12 and 24 MT of product loaded respectively) 4. QUANTITY AVAILABLE: 2.000 - 3.000 MT during mean crop season and 500 – 1.000 MT during little intermediary season in batches of 100 MT each time 5. MINIMUM LOT ORDER: 50 MT 7. DELIVERY TERMS: According terms agreed with client in contract signed 8. DELIVERY CONDITIONS: FOB – Abidjan (Ivory Coast) or C&F - ASWP 9. PRICE: Based over outright rates 10. SHIPMENT DOCUMENTS FOR EXPORTATION: According international requirements 11.