Kosher Certified

Cocoa Beans 

Cocoa Beans is the dried and partially fermented fatty seed of the cacao tree from   which chocolate is made. Cocoa can generically refer to cocoa powder, the dry   powder made by grinding cocoa seeds and removing the cocoa butter from the dark,   bitter cocoa solids; or it may refer to the combination of both cocoa powder and   cocoa butter together.

 

Cocoa Liquor 

Cocoa liquor, also known as chocolate liquor and cocoa mass, is a smooth liquid form   of chocolate. It contains both cocoa solids and cocoa butter in roughly equal   proportion. It is produced by taking cocoa beans that have been fermented, dried,   roasted, and separated from their shells and grinding their center, the cotyledon. The   chocolate liquor can then be cooled and moulded into blocks known as unsweetened   baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter.   Chocolate liquor contains no alcohol.

 

Cocoa Cake 

Cocoa cake is the intermediate cocoa solids usually produced by hydraulic pressing   after removing the bulk of the fat (cocoa butter) from loaded cocoa liquor. The first   action is the breaking up of the cake, initially in sizable hard discs, into much smaller   pieces by passing them through rotating toothed rollers. Most processors sell the   resultant small lumps as ‘Kibbled’ cake. Kibbled cake can be pulverised and turned to   cocoa powder by the process of grinding.

 

Cocoa Butter  

Cocoa butter, also called theobroma oil, is the pale-yellow, edible natural vegetable fat of the cacao bean.   Cocoa butter is extracted from the cacao beans and can be used to make chocolate, cocoa powder,   pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma.   During processing of the cacao bean, cocoa powder and cocoa butter are separated out at an early stage.   The two are recombined in the manufacture of regular (brown) chocolate bars. The confectionery known   as white chocolate contains cocoa butter but not cocoa powder.   Cocoa butter has a melting point of around 34 to 38 degrees Celsius (93 to 100 degrees Fahrenheit),   rendering chocolate a solid at room temperature that readily melts once inside the mouth.   Because of the melting temperature of cocoa butter, it is often used in pharmaceuticals as a base for   suppositories. It is able to be stored at room temperature, but readily melts at body temperature,   releasing the medication.   Cocoa butter is one of the most stable fats known, containing natural antioxidants   that prevent rancidity and give it a storage life of two to five years, making it a good   choice for non-food products. The smooth texture, sweet fragrance and emollient   property of cocoa butter make it a popular ingredient in cosmetics and skin care   products, such as soaps and lotions.

 

Cocoa Powder  
Cocoa solids is a term for the non-fat component of liquor. It may also be called cocoa powder when sold   as an end product. The fatty component of liquor is cocoa butter.   The separation of the two may be accomplished by a press, or by the Broma process. Cocoa solids is   what lend a chocolate bar its characteristic flavor and color, while cocoa butter is what provides   smoothness and a low melting point.   Cocoa powder is the last product in the secondary phase of the cocoa processing chain. It is derived from   cocoa cake which is pulverized to become powder. There are two variants of cocoa powder. These are   natural cocoa powder and alkalized cocoa powder. The alkalized cocoa powder is obtained after the   introduction of an alkalizing agent (sodium carbonate) at the nib stage during processing. The whole   essence of intruding an alkalizing agent is to reduce the acidity of the powder in its natural state.   The natural cocoa powder, just as its name implies, is without any alkalization. Both products are used in   varying degrees in the production of cocoa based consumer products: Cocoa based beverage drinks,   biscuits, chocolates etc.   Cocoa powder is usually chocolaty in colour. It is dry and in fine powder form. It is   usually packed in 4 ply kraft paper bags with inner polythene lining.   Cocoa solids is what contains most of the antioxidants associated with chocolate.   Accordingly, health professionals recommend consuming chocolate in forms that are   high in cocoa solids while low in cocoa butter, such as hot cocoa.

 

Chocolate Liquid Drink  

Chocolate drink is a beverage, usually packed and served ice cold. It essentially   consists of Water, cocoa powder, milk and sugar. It is commonly found in the tropics.   Drinks described as chocolate in the tropics do not contain cocoa butter. They have   relative short shelf life, hence, the need be refrigerate for effective preservation.

 

Chocolate Beverage Drink

This product is a variety of beverage drink. It is made by mixing cocoa powder with   milk, sugar and other ingredients. The mixing process results in either a dry mix,   granulated or agglomerated chocolaty product. Unlike the chocolate liquid drink that   has water as its dominant constituent (around 70%), Sugar, milk and cocoa powder   make the most ingredients of the Chocolate beverage. Another factor that   distinguishes chocolate beverage drink from the chocolate liquid drink is that it needs   to be mixed with water to drink. It is commonly packaged in either sachets, cans or   paper packets. Chocolate beverage drinks usually have a shelf life of up to one year.

 

 

Chocolate Bar

The following are the generic definitions for some of the categories of chocolate bars that exist:

  

Milk Chocolate: This is a combination of chocolate liquor (not alcohol), cocoa butter, sugar and milk or cream. Milk.   [Chocolate must contain at least 10% chocolate liquor and at least 12% total milk ingredients.

 

NUTRITIONAL INFORMATION Per 50g

 

Energy. Kcals .........................................................274.00

Protein ..................................................................    2.90g

Total fat ................................................................   17.50g

Saturated fat .........................................................   10.48g

Fiber .....................................................................     0.99g

Carbohydrate .........................................................   26.99g

Sugars ...................................................................   26.49g

Sodium ..................................................................   46.85mg

Calcium .................................................................    90.00mg

 

 

White Chocolate:   White chocolate is made from the same ingredients as milk chocolate (cocoa butter,   milk, sugar) but without the non-fat cocoa solids. White chocolate must contain at   least 20% cocoa butter and 14% total milk ingredients.

 

NUTRITIONAL INFORMATION Per 50g

 

Energy. Kcals .............................................................  283.00

Protein .........................................................................  3.40g

Total fat .......................................................................18.49g

Saturated fat ................................................................11.48g

Fiber ............................................................................. 0.00g

Carbohydrate ............................................................... 25.99g

Sugars ......................................................................... 25.99g

Sodium ........................................................................ 54.19mg

Calcium ...................................................................... 136.00mg

 

 

Dark Chocolate:  "Dark chocolate", also called "plain chocolate" or "black chocolate", is produced by adding fat and sugar to cocoa. It is chocolate with zero or much less milk than milk chocolate.

 

NUTRITIONAL INFORMATION Per 50g

 

Energy. Kcals ................................................................. 262.00

Protein ..........................................................................     2.90g

Total fat ........................................................................   17.50g

Saturated fat .................................................................   10.48g

Fiber .............................................................................     5.49g

Carbohydrate .................................................................  22.98g

Sugars ...........................................................................  21.99g

Sodium ..........................................................................  51.57mg

Calcium .........................................................................   15.90mg

 

　

 

 

 

© Multi-Trex Integrated Foods Plc 2011 All rights reserved

| Terms & Conditions | Privacy Policy | Disclaimer | Copyright |