Cocoa

Product Details:

Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time

Cocoa liquor is the base ingredient for the manufacture of all chocolate.

250gm -  183.75
500gm -  317.5
1 Kg    -   570
5 Kg    -   (570+tax)/Kg
10 Kg  -   (555+Tax)/Kg
25 Kg  -  (540+ tax)/Kg
50 Kg  -  (525+tax)/Kg
100 Kg -  (510+tax)/Kg

Additional Information:

• Packaging Details: Packed in plastic pouches Bulk packing in buckets

Product Details:

Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages.
High fat cocoa powder contains at least 22% cocoa butter, double the amount of most grocery store cocoa products! This results in a richer chocolate flavor with cakes that are ultra moist and tender in texture, brownies and cookies that are chewy and fudgy, and ultra smooth buttercream frosting.

Additional Information:

• Packaging Details: Packed in plastic pouches, bulk packing in buckets

Product Details:

Natural cocoa is just that– natural powder from roasted cocoa beans. It's acidic and bitter, with a very strong and concentrated chocolate flavor. 
A low fat cocoa powder or reduced fat cocoa powder is one where a lot of the butter fat has been taken out of the chocolate liquor at the early stage of the cocoa processing.

Product Details:

Chocolate liquor is pure cocoa mass in solid or semi-solid form. Like the cocoa beans from which it is produced, it contains both 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

Product Details:

 Dutch Processed  Alkalised Cocoa Powder cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. There are also heavily Dutched "black" cocoa powders that bring the cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you'll find in Oreo cookies Since Dutch process cocoa isn't acidic, it doesn't react with alkaline leaveners like baking soda to produce carbon dioxide. That's why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.

Additional Information:

• Delivery Time: one week
• Packaging Details: As per customer