Our cocoa beans are processed into high quality cocoa liquor.
The cocoa liquor is won by grinding and liquefying of cocoa bean fragments.
The cocoa beans are cleaned in order to separate foreign bodies. After that they are roasted at 100° to 160° C.
The roasted beans are broken down into pieces (nibs) and the shells are blown away. The cocoa nibs are grounded in
mills into a chocolate mass: cocoa liquor.
The cocoa mass (or liquor) can be pressed. The results are cocoa butter and cocoa cake. The cocoa cake can be grinded into cocoa
Bohnkaf Kolonial is your competent partner for cocoa beans as well as for all cocoa derivatives.