DELTA BUSINESS GROUP LLC

A paste obtained by grinding roasted beans at temperatures between 120°C and 150°C, the cocoa mass is then pressed to obtain cocoa butter and powder. It is used in the chocolate industry.

Composition

Roasted cocoa beans
Characteristics

Texture: smooth
No preservatives added
Consistency: thick
Color: brown
Fragrance: intense and chocolatey
pH: 5.5
Moisture content: 5% maximum
Fat content: 45% minimum
Typical cocoa taste.