Hand-made Chocolate. all types of chocolate. bespoke mainly. corporates and occasions. mor details on website.
KONSONET
Lithuania
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.
Request for a quoteDEBANG EXPORT & IMPORT GMBH
Germany
Welcome to La Festa Chocolatta, where chocolate dreams come true! Indulge in a tantalizing world of cocoa delights that will sweep you off your feet and ignite your senses. From the moment you step inside, you’ll be greeted by a heavenly aroma, a symphony of chocolate melting pots, and a warm ambiance that promises an unforgettable experience. At La Festa Chocolatta, we elevate chocolate to an art form. Our master chocolatiers craft each delectable creation with passion and precision, using only the finest, ethically sourced ingredients from around the world. Sink your teeth into velvety truffles, creamy ganaches, and luscious pralines that dance on your taste buds, leaving you craving for more. Unleash your inner chocoholic and explore our vast array of chocolate varieties, from classic dark and silky milk to innovative blends that push the boundaries of LA FESTA. Every bite is a celebration of the cocoa bean’s rich history and cultural diversity.
Request for a quoteNATURELL AB
Sweden
Energy 3766 Kj,900 Kcal Fat Of which saturated 100 g,59.7 g
Request for a quoteBERG TRADING COMPANY
Netherlands
We are suppliers of BEST QUALITY Cocoa Beans and looking for serious buyers in need of our products, contact with us for more details. High grade dried raw cocoa beans for sale high quality cocoa beans producing beans with the strongest flavour raw sun-dried cocoa beans a) moisture: 5.5% - 6.2% maximum b) foreign matters: 1.29% maximum c) beans count: 91 to 99 beans/kg d) broken beans / defective: 0.7% - 0.8% maximum 100grms equal 92, 17 beans, cut -test 300beans: moisture: 7, 64% insect damaged beans: 0% slaty beans: 4, 67% violet beans: 2, 00% white sports: 3, 00% mouldy beans: 6, 67% typical cocoa smell, no contamination or off flavour detected. -size: 90 - 100 beans/100gram. -moisture: < =7.5%. -furmentation cocoa beans: >=95%. procedures: -storing cocoa fruit 7 days. -peel and take bean then make furmentation 3 days. -dry in to the sun when it meets standard. samples available
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