- What is cocoa liquor?
- Cocoa liquor is the liquid‑like paste obtained by grinding roasted cocoa beans. It contains both cocoa solids and cocoa butter and is the base material for chocolate, cocoa butter and cocoa powder.
- How is cocoa liquor produced?
- After harvesting, beans are fermented, dried, roasted, and winnowed to remove shells. The resulting nibs are ground in a stone mill or roller grinder, generating a hot paste that solidifies into cocoa liquor when cooled.
- How does cocoa liquor differ from cocoa butter and cocoa powder?
- Cocoa butter is the fat extracted from the liquor by pressing, while cocoa powder is the remaining solid matter after the butter is removed. Liquor therefore contains both components in their natural ratio.
- What specifications do buyers usually require?
- Buyers look for a fat content around 50‑55 %, low moisture (≤2 %), controlled particle size, and absence of mould or rancid flavours. Consistency in viscosity is also important for downstream processing.
- How is cocoa liquor packaged for export?
- The most common formats are 25‑kg jute or polypropylene bags that are breathable and stackable, and bulk container liners (≈500 kg) placed inside standard 20‑ft or 40‑ft containers for large shipments.
- Which certifications are commonly requested?
- Fairtrade and Rainforest Alliance are the most frequently required, confirming that the cocoa originates from farms meeting social, environmental and economic standards. Organic certification is also sought for specialty markets.
- How long can cocoa liquor be stored?
- When kept in sealed, food‑grade containers in a cool, dry warehouse, cocoa liquor retains its quality for about 180 days. Exposure to heat, moisture or strong odours will shorten its usable life.
- What defects should I watch for when receiving a shipment?
- Key defects include visible mould, which indicates improper drying, and rancid or oxidised fat, which gives a stale, off‑flavour. Both defects can affect product safety and the quality of the final chocolate.