Chocolate making - Import export

• consisting of 2 forks and 1 spiral for immersing in the chocolate mixture and 1 drip grid and booklet with recipes

Cocoa butter is the result of pressing Cocoa liquor (or mass) under very high pressure. After the Cocoa butter is collected in a liquid state it is packed in 25kg carton boxes and cooled down to be transported to our clients. Cocoa butter remains solid under a temperature of 270C but starts to melt at 27.70C and completely melts at 350C. When Cocoa liquor is pressed, the cocoa butter comes our first in the Natural state keeping the full flavor of Cocoa. Further process is carried out to obtain deodorized Cocoa butter so that it can be used in chocolate manufacture without affecting the smell and flavor of the chocolate. Cocoa butter is used to make chocolate either on its own or mixed with cocoa liquor. In addition to food use, Cocoa butter is used in pharmaceutical and cosmetics products due to its antioxidant properties and lubricating nature.

It is a product obtained by grinding cacao beans previously shelled and roasted, without the addition of additives, the paste obtained can be used for the production of cacao butter and cacao powder. BENEFITS Cacao liquor contains antioxidants and theobromine. PRODUCT APPLICATIONS Cacao liquor is used to make chocolates, cacao butter and cacao powder

It is a product obtained by hot extraction of roasted and chopped seeds (nibs) of Theobroma cacao. It is pale yellow in color. For food and cosmetic applications Food: Cacao butter is used to make chocolate. Cosmetics: Rich in essential fatty acids, it helps fight the action of the sun by absorbing UV radiation. Thanks to its high levels of lanolin, it acts as a moisturizer for the skin, moisturizing it and reducing water loss, thus delaying the appearance of wrinkles.

"What are Cacao nibs? Cacao nibs come from the cacao bean. The fruit grows directly on the stem. Cacao beans are grown in countries around the equator. Cocoa is used to make chocolate. Cacao nibs cannot be compared with chocolate. Cacao nibs are slightly drier in taste and actually they are a kind of small pieces of raw and pure cacao. Are Cacao nibs healthy? Cacao nibs are certainly healthy because they are not processed. Cacao nibs are rich in antioxidants that contribute to healthy heart and blood vessels. Because of the high content of protein, fat, carbohydrates, fibre, iron, calcium, magnesium, B vitamins and vitamin C and E, this product can rightly be called a superfood. Raw, organic cacao nibs are free of added pesticides, sugar and fat. Raw cacao contains minerals and trace elements including copper, zinc, manganese, magnesium and chromium. How to use cacao nibs? The raw cacao nibs are easy to process in smoothies, coffee, desserts, yo…"

"Organic Criollo Cocoa Powder Cocoa powder comes from the cocoa bean, the fruit of the cocoa tree. The cacao tree grows in countries around the equator and produces cacao beans from which, among other things, chocolate is made. To make cocoa powder, cocoa mass from the cocoa bean is used. The mass is pressed under high pressure to produce cocoa powder. Cocoa beans contain more antioxidants than red wine and 3 times more than green tea; cocoa beans are a rich source of minerals. The pods are hand-harvested and selected for the best quality. Our cocoa is also fermented to reduce their initial bitterness. The manufacturing process preserves a significant part of the nutritional value of the beans, without any additives. Criollo Beans Our Cocoa is made from 100% organically grown Criollo Beans. This bean from Africa is known as a rare, high quality bean and is often eaten as a delicacy. The taste is very aromatic and not bitter. Because of these…"

"Origin Cocoa Powder Regular Organic Cocoa powder comes from the cocoa bean, the fruit of the cocoa tree. The cocoa tree grows in countries around the equator and produces cocoa beans from which, among other things, chocolate is made. To make cocoa powder, cocoa mass from the cocoa bean is used. The mass is pressed under high pressure to produce cocoa powder. Cocoa beans contain more antioxidants than red wine and 3 times more than green tea; cocoa beans are a rich source of minerals. The pods are hand-harvested and selected for the best quality. Our cocoa is also fermented to reduce their initial bitterness. The manufacturing process preserves a significant part of the nutritional value of the beans, without any additives. Forastero Beans Caocoa Powder Regular Organic comes from the Forastero cocoa tree. Originally this cocoa comes from the Amazon, but now it mainly grows in West Africa. There are 30 to 40 caco beans per pod on this tree. This cocoa involves…"

Hazelnut flavor is an ideal asset in the chocolate-making to enhance the explosion of flavors on the palette. Its roasted and almond notes will make a difference in your cookies, ice cream and dairy products.

Cocoa beans, also known as "cacao beans", are the raw material used to make chocolate. As it is a 100% natural product, the growing conditions (soil, altitude, humidity, among others) have a significant influence on its sensory profiles. Learn about the origins of fine aroma cocoa (representing 5-6% of world production) and find out what is available for your creations: Origin: Venezuela • Rio Caribe Cocoa Beans: Sensory Notes: Cocoa tones and nutty, malty and panela nuances stand out. • Sur del Lago Cocoa Beans Sensory Notes: Highlights fruity, nutty and panela tones. • Carenero Superior Sensory Notes: Peach and red fruit tones are prominent. • Trincheras Cocoa Beans Sensory Notes: Nutty and woody tones. Strong cocoa flavour. • Ocumare Cocoa Beans Sensory Notes: Floral tones, dried fruits and red fruits stand out. PACKAGE: Jute Sacks 60 KG or Big Bags For more information about our products, technical data sheets, and/or distribution, please contact with our commercial team.

MILK POWDER also called dry milk is made from liquid milk whose water content is evaporated until only its dry content remains. One of the main reasons for producing powdered milk is that it greatly extends the shelf life of milk. Liquid milk expires very quickly while powdered milk can be consumed for a long time. Milk powder has several uses: First of all it is a popular choice for infant formula. In this case, it is made in such a way that it contains all the essential substances necessary for the infant. Second, it is used to make chocolates and other sweets. Third, it is also used in many baked goods where it is used as an alternative to liquid milk to achieve the desired consistency. Powdered milk has a high nutritional and caloric value, it contains the 21 essential amino acids that the human body needs. In addition to these, it contains several essential vitamins and minerals

The hard version contains a chocolate look alike. It takes longer before they are ready to use, but they harden after you made the decoration. This version is best suitable for decorating cookies and chocolates. Also you can make pickable chocolate decorations with this version.

Minimum number of participants: 10 Maximum number of participants: unlimited ENQUIRE TODAY Walking tour Bruges One of our specialties at Focus Flanders is corporate incentive travel and this is our most popular incentive program in Bruges. The members of your group will be challenged, rejuvenated and pampered during this truly special Incentive Trip Bruges. We will organise three main team building events for your group. There will be a rally on foot through the historical centre of Bruges. Teams will compete against each other by trying to find their way through the city with only a road book and a map to guide them, while also answering questions and showing off their agility. These efforts will then be rewarded by a chocolate-making workshop, followed of course by a tasting. The last team building event will take place on the beach! Your group will race each other in sand yachts or playfully show off their kiting skills. How about a game of beach volleyball? Canal tour...

: Belgium for Foodies Have you ever heard of Gruut beer, waterzooi, neuzekes, Flemish foodies or jenever? Well, at the end of this 3-day Belgium food tour and culinary walk, your whole group will be well versed in these important elements of Belgian cuisine. You will enjoy every culinary minute, learning about, eating, preparing and tasting the best food Belgium, and in particular Ghent, has to offer. Belgium Food Tour Minimum number of participants: XX Maximum number of participants: XX ENQUIRE TODAY Culinary walking tour through Ghent and Brussels We’ll start of with chocolate… of course! Visiting a real chocolate manufacturer both in Brussels and Ghent, tasting, and actually making chocolates. You’ll learn the secrets of the trade, and at the end you can call yourself a real ‘chocolatier’. We’ll make sure to not only eat, but also walk… a city tour in Brussels and Ghent, during which our experienced tour guides will show you the sights of this historical city. Highlights...

We produce enrobing machines of various capacities (pump or disk). The machines are adapted to work with natural chocolate or compound chocolate. Different belt widths on request. Detachable chocolate reservoir makes it easy to coat products in two different colors. (optional) Electrical panel on chocolate coating machine allows to adjust heat control, band speed control, thickness of chocolate coating and vibration Complete, bottom or top coating of the products.

Pure low fat cocoa powder, without added sugar, for chocolate drinks and pastry makings. INGRÉDIENTS : 0 PEUT CONTENIR DES TRACES DE FRUITS à COQUES, DE GLUTEN ET DE LAIT. à conserver à l’abri de l’humidité et de la chaleur, entre 15 et 18°C.

Exquisite liquor made in an artisan way according to ancient recipe inherited from Don Carmelo Rodríguez, founder of our distillery. Mixing with delicate care the best cocoas, they are crushed and mix until they form a delicious praline, to which we add the best secret, twelve ingredients based on fruits and liquor that make the Yara chocolate the best and unique of its kind for its color, delicate aroma, not and tasty on the palate. In the mouth, excellent notes of toast and sweet fruits, that make it magical for its balance and typicality in all its ingredients. 17 % alcohol vol.

Afterstaste: aroma of chocolate, dried fruit and floral notes Intense Taste BLEND The “moka” coffee maker is an Italian invention of the 1930s. The coffee prepared with it is full-bodied and rich in aromas. The “Moka” ground coffee "Caffè Pontevecchio Firenze", thanks to the skillful blend of Robusta and Arabica varieties, guarantees a strong and full-bodied result in the cup, with an intense but round taste. Its notes of chocolate and dried fruit make it a coffee suitable for starting the day with the right energy, in the best Italian tradition. ROASTING The slow and artisanal roasting allows the perfect caramelization of the sugars present within the bean, giving the coffee a sweet and pleasant aftertaste. After roasting, cooling takes place separately for each single origin. AROMATIC PROFILE Aromatic coffee with notes of chocolate and dried fruit and floral scents. Light aftertaste of toasted cereals.