Cocoa powder is produced from the slabs of roasted cocoa bean particles left behind when cocoa butter is extracted. As the pressing does not remove all the cocoa butter, the particles remain coated with a thin layer of cocoa butter, all in all, the fat content of cocoa powder varies from 8% to 26%. The effect is a cocoa powder with a less bitter and astringent tone and one that is milder in flavor and darker in color than traditional cocoa.

Semi-finished Products
Semi-finished cocoa products are derivatives of roasted cocoa beans. The beans are sorted, roasted, winnowed, and milled to produce cocoa liquor, cocoa butter, cocoa powder, cocoa cake, and couverture. Cocoa liquor is pressed to release the butter and leave a residue of cocoa cake with 10-12% butter.

Cocoa powder has very little cocoa butter in it; it’s mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed. Cocoa powder generally contains just 10 to 12% cocoa butter, while pure unsweetened chocolate contains about 55%.

Exports:
Tridge has developed partnerships with suppliers to offer high-quality cocoa products to markets all around the world. In 2019, Ghana exported $87.9M in Cocoa Powder, making it the 8th largest exporter of Cocoa Powder in the world. In the same year, Cocoa Powder was the 17th most exported product in Ghana.