Products in Cocoa & Chocolate

Gerkens® 22-24% Amber is a cocoa powder produced by subjecting cocoa mass to hydraulic pressing, which separates cocoa butter from the cocoa cake. The resulting cocoa cake is then finely pulverized into a free-flowing cocoa powder. Cocoa mass is derived from cocoa beans, which undergo the processes of deshelling and breaking into cocoa nibs (the kernels). These cocoa nibs are alkalized (with the exception of natural cocoa powder), roasted, and ground to create a finely textured cocoa mass. The end product is a fine, free-flowing cocoa powder with a light brown color.

Gerkens® 22-24% Amsterdam is a cocoa powder obtained by hydraulic pressing of cocoa mass, where cocoa butter is separated from the cocoa cake. The cocoa cake is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 22-24% Amsterdam cocoa powder has a fine powder appearance, is free-flowing, and has a dark red color.

Gerkens® 10-12% Midnight is a cocoa powder obtained through the hydraulic pressing of cocoa mass, resulting in the separation of cocoa butter from the cocoa cake. The cocoa cake is then finely pulverized into a free-flowing cocoa powder, which is conveniently packaged in large bags. The cocoa mass used in this process is derived from cocoa beans, which are initially deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for non-alkalized products), followed by roasting and grinding to produce a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing texture and a deep black color.

Gerkens® 10-12% Duchess is a cocoa powder obtained through the hydraulic pressing of cocoa mass. In this process, cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and medium red-brown color.

Gerkens® 10-12% Organic Alkalized is a cocoa powder obtained through hydraulic pressing of cocoa mass, where cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 10-12% Organic Alkalized Cocoa Powder has a fine powder appearance and a medium red-brown color.

Gerkens® 10-12% Atobo is a cocoa powder manufactured through the hydraulic pressing of cocoa mass, leading to the separation of cocoa butter from the cocoa cake. The cocoa cake is subsequently pulverized into a finely textured, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are initially deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for the production of natural cocoa powder), followed by roasting and grinding to create a finely textured cocoa mass. The resulting cocoa powder is characterized by its fine, free-flowing texture and a dark red-brown color.

Gerkens® 10-12% Tano is a cocoa powder obtained by hydraulic pressing of cocoa mass, which separates cocoa butter from the cocoa cake. The cocoa cake is then finely pulverized into a free-flowing cocoa powder. The cocoa mass used in its production comes from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These cocoa nibs undergo alkalization (except for natural cocoa powder), followed by roasting and grinding, producing a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing t

Gerkens® 10-12% Amber is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, and subsequently pulverizing it into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for natural cocoa powder), roasted, and ground into a fine cocoa mass. The resulting cocoa powder is a fine, free-flowing powder with a light brown color.

Gerkens® 10-12% Sienna is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass, resulting in a fine powder with free-flowing properties and a dark red-brown color.

Gerkens® 22-24% Garnet is a cocoa powder obtained through the hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, and subsequently pulverizing it into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for natural cocoa powder), roasting, and grinding to yield a fine cocoa mass, characterized by its fine powder consistency, free-flowing nature, and a deep, rich dark-red color.

Gerkens® 22-24% Aristocrat is a cocoa powder derived from cocoa mass through hydraulic pressing, where cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is known for its fine powder texture and medium red-brown color.

Gerkens® 10-12% Garnet is a cocoa powder obtained through the hydraulic pressing of cocoa mass, leading to the separation of cocoa butter from the cocoa cake. The resulting cocoa cake is finely pulverized into a free-flowing cocoa powder. The cocoa mass utilized in its production originates from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These cocoa nibs undergo alkalization (except for natural cocoa powder), roasting, and grinding, resulting in a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing texture and a deep, rich dark-red color.

Gerkens® 10-12% Russet is a cocoa powder obtained through hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and medium red-brown color.

Gerkens® 10-12% Organic Natural is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. The cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 10-12% Organic Natural Cocoa Powder has a fine powder appearance and a light brown color.

Gerkens® 10-12% Russet Plus is a cocoa powder obtained through hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and dark red color.

SinClusions® Allulose Chocolate Chips #4 are clean-label, non-GMO, sugar-free inclusions that make any cookie, dessert, ice cream, protein bar, or doughnut better than they are otherwise. These delicious and fun inclusions are so sinfully good, you would never guess they are heavenly sugar-free, keto and diabetic friendly.

SinClusions® Allulose White Chocolate Chips #4 are clean-label, non-GMO, sugar-free inclusions that make any cookie, dessert, ice cream, protein bar, or doughnut better than they are otherwise. This delicious and fun inclusion is so sinfully good, you would never guess it is heavenly sugar-free. It is keto and diabetic friendly.

Ecoandino Organic Raw Criollo Cacao Butter Waffers is a premium ingredient with a creamy-light yellow color. This gluten-free, GMO-free, and additive-free product maintains its purity and integrity, providing you with high-quality cacao butter. Ideal for the chocolate-making process, including white chocolate, milk chocolate, and dark chocolate, these wafers are suitable for both home and industrial use.

Ecoandino Organic Criollo Cacao Butter Coins are ideal for chocolate making, whether you're creating white chocolate, milk chocolate, or dark chocolate. With a creamy to light yellow color, these cacao butter coins bring a natural and appealing hue to your chocolate creations. Notably, the product is gluten-free, GMO-free, and additive-free, catering to dietary preferences and ensuring a pure cacao flavor.

Ecoandino Organic Raw Criollo Cacao Paste Waffers are dark brown in color and offer a gluten-free, GMO-free, additive-free, and non-irradiated solution for chocolate-making processes, including white chocolate, milk chocolate, and dark chocolate. Additionally Ecoandino Organic Raw Criollo Cacao Paste Waffers are suitable for industrial purposes.

Ecoandino Organic Raw Criollo Cacao Nibs with their rich dark brown color, are a gluten-free, GMO-free, and additive-free product. These non-irradiated cacao nibs offer a pure and authentic cacao experience. Use them in various ways, such as in muesli and granola, desserts and smoothies, fine chocolate, energy bars, homemade chocolate, and in pastry confectionery and the food industry.

Ecoandino Organic Raw Criollo Cacao Paste Coins boasting a rich dark brown color, are a gluten-free, GMO-free, and additive-free product. These non-irradiated cacao paste coins are ideal for the chocolate-making process, including white chocolate, milk chocolate, and dark chocolate. They are suitable for various industrial purposes, ensuring a pure and authentic cacao experience in your creations.

Ecoandino Organic Raw Criollo Cacao Paste Chunks with their deep dark brown color, are a gluten-free, GMO-free, and additive-free product. These non-irradiated cacao paste chunks are perfect for the chocolate-making process, including white chocolate, milk chocolate, and dark chocolate. They serve as a versatile ingredient in confectionery, cocoa derivatives like powder and cocoa butter, and various culinary applications.

Ecoandino Organic Roasted Criollo Cacao Butter boasting a cream-light yellow color, is a gluten-free, GMO-free, additive-free, and non-irradiated product. It is ideal for the chocolate-making process, adding richness to white chocolate, milk chocolate, and dark chocolate. Additionally, it is well-suited for various industrial applications, making it a versatile ingredient for culinary and manufacturing purposes.

Ecoandino Organic Roasted Criollo Cacao Paste with its rich dark brown color, is a gluten-free, GMO-free, additive-free, and non-irradiated product. It is specifically crafted for the chocolate-making process, contributing to the creation of white chocolate, milk chocolate, and dark chocolate. This premium cacao paste is an excellent ingredient for confectionery, including various cocoa derivatives such as powder and cocoa butter, making it a versatile choice for creating delightful chocolate products.

Ecoandino Organic Criollo Cacao Butter Chunks are characterized by their cream to light yellow color. This gluten-free, GMO-free, and additive-free product is also non-irradiated. Specifically designed for the chocolate-making process, it is suitable for crafting white chocolate, milk chocolate, and dark chocolate. These cacao butter chunks offer a high-quality organic option for various chocolate applications.

Cocoa Extract titrated in theobromine from theobroma cacao beans and encapsulated with inulin (50%). This cocoa extract contains 10% theobromine naturally occurring from cocoa pods - no synthetic theobromine is added. Theobromine is a molecule with similar benefits to caffeine without the jittery effect and with longer-lasting properties. This powder is water-soluble, making it a great fit for powder mixes, instant drinks, traditional capsules, and tablets. Lots of studies have been conducted to demonstrate the benefits of theobromine on cardiovascular health, cognition health, energy, sports nutrition weight management, and more.Key AttributesScent described to be chocolatey, powdery, sweetUsed as a natural antidepressantContains flavonols that helps maintain normal blood circulation and play a supporting role in the cardiovascular systemAntifatigue, anti-stress and antioxidant

All-natural, zero-glycemic, and gluten-free. Fill your kitchen with a healthy alternative to sugar-filled chocolate treats. Use in your cookie, muffin, cake, ganache, frosting, and other dessert recipes.

Capitol Food Company Cocoa Powder is obtained when cocoa butter, the fat portion of cacao beans, is removed during processing. The remaining dried solids are ground into a product that is sold as cocoa powder. This is a high-quality, cost-effective, and SQF-certified product.

JS Cocoa Expeller Cake 10-14% Fat is obtained from Theobroma cocoa.