| ≥1 piece |
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Product Name |
Natural Cocoa Liquor |
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Physical Index |
Cocoa bean origin |
West Africa |
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Appearance |
Solid without any foreign materials |
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Odor and taste |
Characteristic cocoa flavor |
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Color |
Dark brown |
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Chemical Index |
Moisture |
Max. 2.0% |
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Melting point (℃) |
30.0-35.0 |
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Fat content |
Min. 52.0% |
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pH value |
5.0-5.8 |
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Ash content |
Max. 6.0% |
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Fineness |
Min. 98.0% |
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Microbiological Index |
Total Plate Count |
Max. 5,000cfu/g |
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Yeast / Mould |
Max. 50 cfu/g |
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Coliforms |
Max. 30 MPN/100g |
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E-coli |
Negative |
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Salmonella (cfu/25g), Shigella (cfu/25g), Staphylococcus Aureusa (cfu/25g) |
Negative |
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Packaging: In 25Kg net craft paper cartons with inner PE liner.
N. W.: 25 Kg/ Carton
G. W.: 25.65 Kg/ carton
Loading Capacity: Per 20' FCL: 20 MT
Storage Condition: Keep cool and dry, temperature: max.25°C, relative humidity: < 65%.
Shelf Life: 24 months from date of production.
Material Origin: Top quality cocoa beans of main harvest from West Africa.
H.S. Code: 1803100000
Cocoa liquor is a pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa cake / cocoa solids and cocoa butter in roughly equal proportion.
It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate.
The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'.
Origin of Cocoa Beans: Main harvests of West Africa
Port of Shipment: Shanghai