Description

Once the cocoa beans are dry, they are passed through a roasting oven so thatthe nibs are easily separated from the hull, then when the cocoa nibs

Are passed through the grinders of different sizes to obtain the cocoa paste, they proceed when pressed to obtain lard, in this same process the result is a cake which then is powdered, being what is called 100% natural or akanilized cocoa powder.

Applications:

Preparation of chocolate desserts such as ice cream, biscuits and sauces.