At African Roots Cocoa, our mission is to deliver the finest Ghanaian cocoa products to businesses worldwide, ensuring exceptional quality, ethical sourcing, and sustainable partnerships that benefit both our clients and the communities we serve. Our strategic partner is a Member of the Federation of Cocoa Commerce (FCC).
Add Symbol for Made in Ghana symbol
<Use Cocoa Liquor Picture from HOME >
Natural Cocoa Liquor
Cocoa liquor is a pure liquid form of cocoa mass. It contains both cocoa solids and cocoa butter in roughly equal proportions, similar to the cocoa beans (or nibs) from which it is made. The production process begins with cocoa beans that have been fermented, dried, roasted, and then separated from their skins. These beans are ground into a cocoa mass (also known as cocoa paste). This mass is then melted to create the liquor, which is subsequently cooled and molded into blocks known as unsweetened baking chocolate or bitter chocolate.
Cocoa liquor consists of approximately 53% cocoa butter (fat), around 17% carbohydrates, 11% protein, 6% tannins, and 1.5% theobromine.
<Change Cocoa Cake Picture from HOME to this new picture>
<Add Picture>
Natural Cocoa Cake
After the cocoa butter is extracted from the liquor, what remains is known as cocoa cake. Cocoa solids are the mixture of various substances left after the cocoa butter is removed from cacao beans. When these solids are sold as a final product and ground down, they are commonly referred to as cocoa powder.
<Use Cocoa Butter Picture from HOME >
Natural Cocoa Butter
Cocoa butter, also known as theobroma oil, is a pale-yellow edible vegetable fat extracted from cocoa beans. It is commonly used to produce chocolate and is also found in various ointments, toiletries, and pharmaceuticals. Cocoa butter has a distinct cocoa flavor and aroma and is high in saturated fats, primarily consisting of stearic and palmitic acids. Unlike cocoa solids, it contains only trace amounts of caffeine and theobromine.
The extraction process begins with whole cocoa beans, which are fermented and roasted before the hulls are removed. Approximately 54–58% of the residual content from the beans is cocoa butter. This fat is obtained by pressing chocolate liquor, which separates it from the cocoa solids. One method used to extract cocoa butter from ground cacao beans is called the Broma process.
<Use Cocoa Powder Picture from HOME >
Natural Cocoa Powder
Cocoa powder is produced by pressing chocolate liquor to remove about three-quarters of its cocoa butter. The remaining cocoa solids are then processed to create fine, unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed.
Dutch-processed cocoa powder, also known as alkalized cocoa powder, is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it should be used in recipes that call for baking powder, unless there are sufficient acidic ingredients present. Dutch-processed cocoa has a reddish-brown color, a mild flavor, and dissolves easily in liquids. Its delicate flavor makes it ideal for baked goods like European cakes and pastries, where it complements other ingredients.
On the other hand, natural unsweetened cocoa powder has a very bitter taste and provides a deep chocolate flavor for baked goods. Its intense flavor makes it well-suited for use in brownies, cookies, and some chocolate cakes. When natural cocoa (an acid) is used in recipes that include baking soda (an alkali), it creates a leavening reaction that causes the batter to rise in the oven.
Popular brands of cocoa powder include Hershey’s, Ghirardelli, and Scharffen Berger.