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Indonesia Cacao
Fermented Cocoa liquor
Cocoa liquorFermented

Cocoa Liquor (Cocoa Mass)

Fermented Indonesian beans milled to a flowable mass at 52–56% fat and 99.5% through 75 µm, in 25 kg blocks.

  • 52–56% fat content, stated per lot
  • Milled to at least 99.5% through 75 µm
  • Ground from fermented beans, not unfermented mass
  • ISO 22000 and HACCP certified processing
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Product overview

Cocoa liquor ground from fermented Indonesian beans at our ISO 22000 certified partner facility, supplied as 25 kg blocks for chocolate, coating, and compound production. Buying liquor removes roasting, winnowing, and grinding from your factory while keeping a genuine fermented cocoa flavour base, unlike mass pressed from unfermented beans.

Fineness and composition

Liquor is milled until at least 99.5% passes a 75 micron screen, the threshold below which particles stop registering as grit on the palate. Fat runs 52 to 56%, moisture stays at or below 1.5%, pH sits between 5.2 and 6.0, and free fatty acids are held under 1.75% as oleic acid. Each figure is confirmed on the certificate of analysis for the lot you receive, not just quoted as a range.

Applications and buyers

Chocolate and couverture manufacturers use liquor as the cocoa solids and butter base of a recipe. Compound and coating producers use it with alternative fats where full cocoa butter is not required. Bakery and beverage manufacturers use it where a dark cocoa mass gives more depth than powder alone. Samples ship before any first order so you can set your recipe against the actual roast profile.

Packing, MOQ and shipping

Supplied as 25 kg blocks in lined cartons, minimum order 5 MT, produced against confirmed orders with a 3–4 week lead time. Store between 15 and 20 °C: blocks are stable in a dry container but partial melting and resetting causes cosmetic fat bloom. Shipped FOB, CFR, or CIF with full export documentation.

Frequently asked questions

Ordering, samples, shipping, and payment, answered by our export desk.

What is the minimum order for Indonesian cocoa liquor blocks?

5 MT minimum supplied as 25 kg blocks in lined cartons, with three to four week lead time because production runs against confirmed orders. Ships FOB, CFR, or CIF with full export documentation and per-lot certificate of analysis.

What fineness and fat content are stated on the liquor specification sheet?

Fat runs 52 to 56%, fineness at least 99.5% through 75 microns, moisture at or below 1.5%, pH 5.2 to 6.0, and free fatty acids at or below 1.75% as oleic acid. Ground from fermented beans, not unfermented mass.

Which production lines typically buy cocoa liquor instead of whole beans?

Chocolate, coating, and compound manufacturers who want to skip roasting, winnowing, and primary milling while keeping a fermented Indonesian flavour base. Samples ship before first orders so you can set recipes against the actual roast profile.

How should cocoa liquor blocks be stored after delivery?

Store between 15 and 20 °C in a dry warehouse. Partial melting against a hot bulkhead can cause cosmetic fat bloom; remelt gently with controlled agitation. Do not stow blocks against container bulkheads during summer voyages.

Interested in this product?

Send us your destination port and volume, we'll reply with pricing and availability.

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