Cocoa Paste

Product obtained from carefully selected cacao beans, undergoing a roasting process at a temperature above 100C. The cacao beans are hulled and ground to produce pure cacao liquor (mass), which is refined to a fineness of 20-24 µm. The refined mass is tempered and then solidified into blocks or wafers. Wafers additionally undergo dosing, cooling in a tunnel, and demolding. All forms, depending on the final form, are packaged in food-grade polyethylene bags.