production process

Our production process begins with the careful selection and blending of different cocoa bean types, which results in the consistent and stable quality of our special "Dutch" taste. After several cleaning steps, shells and germs are separated from the cocoa nibs. These nibs are roasted according to a specific recipe in order to develop the desired flavor profile. Some recipes include alkalization (or "Dutch" process) that further develops specific flavor and color characteristics. Following the roasting process, nibs are ground into cocoa mass, the most important raw material for the production of chocolate.

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For the production of butter and powder cocoa mass is pressed in hydraulic presses, which separates part of the cocoa butter from the cocoa press cake. Cocoa butter is used mainly in the production of chocolate, but also has applications in pharmaceutical and cosmetic products. Cocoa cake is ground into cocoa powder, tempered and  packed in bulk bags - for industrial use - or in consumer packs. The flexibility of our process allows for the incorporation of customers' ideas and needs in the development of customized products with specific flavor, color and packaging.