Cocoa Paste - cacao mass, Cacao liquor, 100% natural, raw and organic

Premium 100% Natural, Raw & Organic Cocoa Paste

About Our Company

We specialize in selling Cocoa Paste - 100% natural, raw and organic products. Related products include Cocoa-Cake, Cocoa-Paste, Cocoa-Powder, Tomato-Paste, Cocoa-Beans-A0Vjqw, Cocoa-Bean, Cocoa-Mixture, Cocoa-processing-machines, Almond-Paste, Chocolate, Coconut-Butter, Cocoa-Butter, Fruit-Paste, Nuts-Paste-and-Puree, Cocoa-Beans, Cacao-Nuts, Guava-Paste-and-Puree, Cacao-Drink, Cocoa-Nibs.

What is Cocoa Paste?

Cocoa paste, also known as cocoa liquor or unsweetened chocolate mass, is a pure form of chocolate produced from roasted cocoa beans that have been ground into a thick, rich paste. It is 100% natural and organic when made from high-quality raw cocoa beans without added sugars or dairy. Cocoa paste is the fundamental ingredient in chocolate manufacturing and is prized for retaining the full flavor and nutritional benefits of the cacao bean.

Types and Grades of Cocoa Paste

Cocoa paste is generally classified by region of origin and processing techniques. Commonly sourced cocoa bean varieties include Criollo, Forastero, and Trinitario, each lending unique flavor notes to the paste. Organic and raw cocoa pastes are favored for minimal processing, preserving natural antioxidants and pigments. Grading focuses on purity, fat content, and particle size, influencing texture and taste.

Typical Characteristics and Nutritional Properties

• Appearance: Thick, dark brown to reddish paste with a smooth texture.
• Aroma: Rich, intense chocolate fragrance with hints of fruit and earthiness.
• Flavor: Bitter and deep cocoa notes, unadulterated by sugar or additives.
• Nutritional Highlights: High in natural antioxidants, flavonoids, minerals (magnesium, iron, potassium), healthy fats, and fiber.

Cocoa paste is beneficial for heart health, cognitive function, and mood improvement due to its bioactive compounds.

Production and Harvesting Process

Cocoa paste production begins with harvesting ripe cocoa pods, extracting the beans, and fermenting them for several days to develop flavor. After fermentation and drying, beans are roasted carefully, then cracked and winnowed to separate nibs from shells. The nibs are ground under heat to release cocoa butter, forming the viscous cocoa paste. To maintain organic integrity, no chemicals or additives are used during this process.

Common Uses and Applications

As a versatile raw material, cocoa paste is used to create:

• Chocolate bars, truffles, and confections
• Baking ingredients for cakes, cookies, and pastries
• Beverages like hot chocolate and cacao drinks
• Cosmetic products leveraging natural antioxidants

It is also favored by health-conscious consumers for direct culinary use or as a base for homemade chocolate recipes.

Quality, Grading & Packaging Standards

Strict organic certification governs the production of cocoa paste, assuring non-GMO status and environmentally sustainable practices. Quality grading includes checks on fermentation levels, moisture content, and absence of contaminants. Packaging typically involves food-grade, airtight containers or bags to preserve freshness and prevent oxidation during transport. Cocoa paste is often exported in bulk or retail-ready packaging depending on client needs.

Our Offer

We are pleased to supply Cocoa Paste - 100% natural with no preservatives products as below:

Product Name: Cocoa Paste - 100% natural with no preservatives

MOQ: 1000 Kilogram

Price: USD 13.5

Trade Terms: FOB

Payment Terms: T/T,L/C

Port of Loading: Mombasa, Kenya, Ke (MBA)

Please request more product information or updated pricing based on your order quantity.