Bulk Cocoa Liquor
Source86 supplies bulk cocoa liquor in two buyer-selectable formats: kibbles and chips. It’s 100% ground cocoa nibs, solidified with no added sugar or dairy. Both share the same identity, cocoa butter content, and production path. The only real difference is piece shape and size, so you can pick whichever fits your existing metering or melting line.
The material carries roughly 50 to 57 percent natural cocoa butter and melts near 34 to 36°C, so it tempers the same way in finished chocolate regardless of format. Both formats are fermented, dried, and roasted before grinding, and are sold non-alkalized unless otherwise specified.
It works as the primary base for chocolate mass, confectionery centers, and chocolate coatings, and as a flavor base in bakery, beverage, and frozen dessert production. The material is sourced primarily from West Africa, led by the Ivory Coast, Ghana, Nigeria, and Cameroon, where the Ivory Coast’s two annual harvests keep supply steady year-round. Kosher, Halal, and Non-GMO documentation is available, and certified organic lots can be sourced on request.
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Product Data
| Scientific Name | Theobroma cacao. |
|---|---|
| Identity | Cocoa liquor; also known as cocoa mass or cocoa paste. |
| Available Forms | Kibbles: irregular solidified pieces, typically 5–15 mm across |
| Cocoa Solids / Fat Content | 50%–57% cocoa butter by weight |
| PH | 5.0–6.0 |
| Particle Size | Kibbles and chips are sold as whole solidified pieces at the dimensions listed under Available Forms; no internal particle grind applies until the buyer mills or melts the material. |
| Color | Deep brown to near-black, consistent across both formats. |
| Flavor Profile | Intense, bittersweet pure cacao flavor with roasted, nutty undertones and no added sweetness. |
| Treatment Status | Fermented, dried, and roasted; non-alkalized unless otherwise specified |
| Odor | Strong, characteristic roasted cacao aroma. |
| Microbiological Limits | Meets standard cocoa product limits for total plate count, yeast and mold, and Salmonella per Certificate of Analysis |
| Packaging | 25 kg lined cartons or bulk totes |
| Shelf Life | 12 months from production date when stored under recommended conditions |
| Storage | Store below 20°C in a cool, dry, odor-free environment away from direct sunlight and moisture. |
Certifications & Compliance
Certified Organic lots are available across both the kibble and chip format on request; buyers sourcing conventional and organic material on the same page can select the eligible form at order time.
- Kosher and Halal: Certification documentation available for qualification review.
- Non-GMO: Non-GMO status documentation available on request.
- Core Documentation: Certificate of Analysis, Product Specification Sheet, Allergen Statement, Country of Origin Documentation, and Safety Data Sheet provided per shipment.
- Ingredient-Specific Testing: Heavy metals (including cadmium), microbiological reports, and identity testing available to support incoming inspection.
- Traceability: Lot-level traceability and transaction certificates provided for organic and other chain-of-custody claims.
Production & Sourcing
Cocoa liquor is sourced primarily from West Africa, where the Ivory Coast, Ghana, Nigeria, and Cameroon supply the majority of global cocoa bean volume and support consistent year-round availability. The Ivory Coast runs two harvests, a smaller mid-crop from April to September and a larger main crop from October to March, which Source86 uses to manage continuity and origin flexibility across the calendar year. Processing is controlled from bean intake through final format to protect flavor consistency and to support both conventional and certified organic supply chains.
- Harvesting: Ripe cacao pods are hand-picked and split open to recover the beans and surrounding pulp.
- Fermentation: Beans are fermented for several days to develop the flavor precursors that give cocoa liquor its characteristic depth.
- Drying: Fermented beans are dried to reduce moisture to a stable level ahead of roasting and export.
- Roasting: Dried beans are roasted to develop the final chocolate flavor and aroma and to prepare the shell for removal.
- Winnowing: Roasted shells are removed, isolating the cocoa nibs used for grinding.
- Grinding: Nibs are ground into liquid cocoa liquor, releasing natural cocoa butter and producing a smooth, flowable mass.
- Forming: The liquor is cooled and solidified, then cut or molded into the buyer’s selected format: irregular kibbles or uniform chips. Certified organic runs are segregated and documented at this stage through packaging.
Applications
- Chocolate Manufacturing: Serves as the primary cocoa mass base for dark, milk, and white chocolate production lines.
- Confectionery Production: Used in truffles, pralines, and molded confections that require a concentrated cocoa base.
- Bakery and Pastry: Melted into batters, fillings, and ganache systems for cakes, brownies, and pastries.
- Frozen Desserts: Incorporated into ice cream and frozen dessert formulations for chocolate flavor systems.
- Beverage Production: Used as the cocoa base for hot chocolate, chocolate milk, and chocolate-flavored liqueurs.
- Coatings and Fillings: Melted and tempered for chocolate coatings, shells, and ganache fillings.
- Craft Brewing and Distilling: Added during brewing or infusion steps to impart chocolate character to stouts and spirits.
Physical & Functional Characteristics
Deep brown to near-black, with no visible variation between the kibble and chip format.
Bittersweet, intensely chocolatey, with no added sugar to offset the natural bitterness of the cacao.
Strong roasted cacao aroma with nutty undertones carried through from the roasting step.
Firm and brittle at room temperature; kibbles present as irregular chunks while chips present as thin, uniform pieces.
Solid at ambient temperature and melts fully near 34–36°C, returning to a smooth liquid state.
Low moisture content supports a stable shelf life and consistent melting performance.
Single-ingredient cocoa liquor with no added sugar, emulsifiers, or fillers in either format.
Concentrated source of cocoa solids, providing natural antioxidants (flavonoids), dietary fiber, and minerals including iron and magnesium.
Free from gluten, dairy, and soy; contains cocoa, a known allergen for some individuals, and no other declared allergens.
Brittle pieces can generate fines under heavy vibration or impact during transport and should be handled to minimize breakage.
Sensitive to heat and humidity; prolonged exposure above storage temperature can cause softening, blooming, or clumping.
Functionality
- Flavor Concentration: Delivers a concentrated cocoa flavor base that formulators dose to set the chocolate intensity of a finished product.
- Melting and Tempering Behavior: Melts at approximately 34–36°C and can be tempered to control crystal structure, gloss, and snap in finished chocolate.
- Fat Contribution: Contributes natural cocoa butter, affecting mouthfeel, viscosity, and set behavior in the finished formulation.
- Dispersion in Liquid Systems: Disperses into warm liquids such as milk or cream to form a uniform chocolate base for beverages and fillings.
- Dose Control: Whole-piece format allows precise batch dosing without pre-milling, simplifying formulation adjustments.
- Format-Specific Melt Rate: Chips melt slightly faster than kibbles due to their thinner profile, which can shorten processing time in continuous melting systems.
- Dry-Blend Compatibility: Both formats remain stable and free-flowing in dry storage prior to melting, supporting straightforward inventory handling.
Benefits for Commercial Manufacturing
- Format Flexibility: Offering both cubes and slices lets manufacturers match piece size to their existing dosing, topping, or packaging line without reformulating.
- Simplified Qualification: A single consolidated specification and documentation set covers both formats, reducing supplier approval work.
- Sourcing Continuity: Multi-country sourcing across India, China, and Thailand supports consistent year-round availability.
- Documentation Readiness: Certificate of Analysis, allergen statement, and origin documentation are issued per shipment to support incoming inspection.
- Clean Label Appeal: Single-ingredient composition with no added sugar or preservatives supports clean-label positioning.
- Nutrient Retention Advantage: Freeze-drying’s lower processing temperature retains more of the fruit’s natural nutrient profile than heat-dried alternatives, supporting better-for-you product claims.
