Cocoa liquor is grind from cocoa beans after being removed foreign materials and some technical processes.

Cocoa liquor: Pretreat the cocoa bean to eliminate the impurity, then bake it and seperate the cocoa kernel with the shell. The kernel will be grinded, and the generated paste-like product is cocoa liquor. It is fluid when hot, and becomes solid after it's cooled down. Normally the cocoa liquor is packed as 25kg/block in moisture proof paper.

Through cleaning, selection, roasting, shelling, and alkalization (or not), cocoa beans are ground into cocoa liquor, which is also known as cocoa material or bitter material, to make chocolate. Cocoa liquor has the liquid characteristic under warm state. It cools and solidifies into blocks; therefore, it is called liquor.

Moisture ≤2%

Fat Content  ≥ 52  %

Fineness(through 200mesh/inch)≥ 99 %

PH Value 6.0-6.8  

Total Plate Count ≤ 5000 cfu/g

Coliform ≤ 30 MPN/100g

Yeast Count ≤ 50 cfu/g

Mould Count ≤ 50 cfu/g

Pathogenic Bacteria: Negative 

Alkalized Cocoa Liquor