Master Exporter of Cacao from Malaysia
Cocoa Mass
We offer various cocoa mass, based on cocoa bean origins to meet customer requirements.
West African Origin
West African Cocoa Mass is renowned for its rich, robust cocoa flavor, characterized by low bitterness and mild acidity, offering a smooth and well-rounded taste profile. With a pH range of 5.0 to 5.9, it delivers a balanced, non-acidic flavor. The fat content of at least 52% ensures a creamy texture, making it perfect for high-quality chocolate production and other confections.
Asian Origin
Asian-origin Cocoa Mass is known for its mild chocolate flavor with subtle fruity notes and a distinct acidic profile. With a pH of up to 6.0, it provides a slightly tangy taste, differentiating it from more bitter varieties. The minimum fat content of 49% ensures a smooth consistency, making it suitable for a variety of chocolate and confectionery applications.
South American Origin
South American Cocoa Mass is known for its well-balanced flavor profile, combining rich chocolate notes with subtle fruity undertones. With a pH of up to 6.0, it offers a mild acidity that complements its complex taste. The minimum fat content of 52% ensures a smooth and creamy texture, making it ideal for premium chocolate production and other confectionery products.
