Ecuadorian cocoa is globally recognized as the best in the world, due to its unbeatable characteristics on flavor and scent. Ecuador produces two types of cocoa:
- Fine or flavor cocoa: Unique flavor and scent, essential to produce delicious gourmet chocolate, coveted globally.
- CCN-51 Cocoa: Known for its high-performance characteristics to extract semi-elaborated items, indispensable for scale production of chocolate, pastry products, beauty products, etc.
DERIVATIVES OF COCOA AND OTHERS
- Cocoa paste: Obtained from fermented cocoa beans, which allows to preserve the purest chocolate flavor. Convenient for ice cream, milk, cookies, toppings, chocolate powder, pastries or tobacco mix.
- Cocoa butter: Appropriate to produce chocolates, ice cream, cosmetics, pharmaceutical items, only component used to fabricate white chocolate.
- Cocoa liquor: Appropriate to produce chocolates and toppings, attains and preserves the purest chocolate flavor.
- Chocolate: Known as chocolate fondant, bitter, amer or pure. Available on different proportions and bitterness concentrations, attaining even 99%. Available for final consumption with different combinations, with passion fruit, orange, chili, salt, macadamia nut, almond, banana, among others.
- Chocolate topping: Usually used by bakers and chocolate-makers, it can be dark or with milk.
- Cocoa powder: Obtained from milling cocoa cake, which is acquired from pressing cacao liquor. It does not contain additives.
- Cocoa liquor/ cocoa mass/ cocoa paste: Obtained from milling nibs. It does not contain additives and can be used to produce cocoa butter, cocoa cake, cocoa powder and chocolates.
- Cocoa nibs: It is subjected to a roasting process. It does not contain additives. It is subjected to milling to obtain cocoa liquor or paste.
- Fine/flavor cocoa organic beans.