（１） Cocoa liquor
Cocoa liquor is often called cocoa paste or cocoa mass or cacao mass, however each one
of these refers to the same product.
The manufacturing process in brief flow chart is as follows.
Cocoa beans ⇒Separating／Removing of foreign materials
⇒Breaking／Winnowing of husk ⇒Cacao nibs ⇒ Roasting ⇒ Refining ⇒ Cocoa liquor
Cocoa liquor is roughly classified into two types.
One is alkalized cocoa liquor and the other is natural cocoa liquor which has not been
Cocoa liquor is characterized by the type of cocoa beans used and the way they are mixed
in processing. Cocoa liquor is mainly used to make chocolate.
（２） Cocoa butter
Cocoa butter is vegetable fat containing about 50～55% of fat.
Cocoa butter is made by pressing cocoa liquor in which about 50% of cocoa butter is
contained. Cocoa butter is mainly used to make chocolate, medicine and cosmetics
（３） Cocoa powder
Cocoa powder is made by milling cocoa cake which is a residue produced after pressing
cocoa liquor into cocoa butter. The content of fat in cocoa powder varies from 10% to
24% depending on the way it is pressed. Cocoa powder is mainly used to make chocolate,
beverages and cake.
（４） Cocoa preparation
Cocoa preparation is basically classified into two categories.
One is comprised of cocoa powder plus powdered sugar or granulated sugar and the other
is comprised of cocoa liquor plus powdered sugar or granulated sugar.
Cocoa preparation is primarily used to make chocolate and beverages.
（５） Cocoa bean
Each cocoa pod is said to contain an average of 30 - 50 cocoa beans.
Cocoa beans are usually fermented in a wooden box or under the layers of banana leaves
placed on the ground for several days and then dried in the sun for another several days.
（７） Freeze dried fruit
Cocoa pods on a cocoa tree
Cocoa pods are stored for maturing.
Cocoa beans are now being fermented.
Cocoa beans are now being dried in the sun.
For general information and inquiry, click → Here