Wholesale Cocoa Liquor | Buy Cacao Mass B2B
Buy wholesale cocoa liquor (cocoa mass). 100% pure unsweetened Nacional Arriba cacao paste, ideal for industrial chocolate makers, pastry, and confectionery brands.
Technical Sheet
- 100% pure cocoa, free from sugar and additives
- Available in 1-10kg solid blocks or industrial drums
- Formats: 1-5kg sample · block · 25kg drum
Technical Sheet
| Parameter | Technical Specification |
|---|---|
| Variety | Nacional Arriba Variety, Fine Aroma |
| Fermentation | 5 to 6 days in wooden boxes, optimal roast profile. |
| Moisture | Maximum 1.5%, preventing viscosity issues in refining machinery. |
| Physical Format | Solid blocks (5 kg or 10 kg), ground to a fineness under 20 microns. |
| Sensory Profile | Deep dark chocolate flavor, jasmine floral notes, smooth mouthfeel. |
| Shelf Life | 24 months stored in a dry, temperature-controlled environment (16-18°C). |
| Packaging | 25 kg net cardboard cases with heat-sealed protective inner bags. |
Industrial Applications of Cocoa Liquor
Cocoa liquor is the base from which most chocolate and cocoa-derived formulations are built. Because it carries the whole bean — solids and its own cocoa butter — the parameters that matter to a plant are not marketing claims but particle size, fat content, viscosity and flavour stability from lot to lot. Below is how buyers actually use our Nacional Arriba liquor, and the specification that governs each use.
Moulded and couverture chocolate
Liquor is the flavour backbone of dark and milk chocolate. A particle size under 20 microns shortens conching, because the refiner no longer has to do the work the grinder should have done. Our natural fat content between 52% and 54% means formulators add less cocoa butter to reach working viscosity.
Compound coatings and enrobing
In compounds where cocoa butter is replaced by vegetable fats, liquor supplies colour and cocoa taste at low inclusion rates. Consistent moisture — maximum 1.5% — is what keeps viscosity predictable, since water is what thickens a chocolate mass, not fat.
Bakery fillings, ganache and pastry
Blocks melt cleanly between 32°C and 34°C, the range at which the natural cocoa butter liquefies. For ganache and fillings the floral, low-astringency profile of Nacional Arriba lets a pastry team reduce added sugar without the bitterness that bulk-blend liquor introduces.
Dairy, ice cream and beverages
Used as a cocoa base in ice cream and dairy desserts, liquor delivers a rounder cocoa note than powder alone, at the cost of a higher fat load that the formula has to absorb. Plants normally combine it with cocoa powder to balance colour, fat and cost.
Craft and bean-to-bar production
Small chocolate makers use liquor to skip roasting and winnowing without giving up single-origin identity. Because every block is traceable to our Cayambe facility and to the farm network behind it, the origin story on the wrapper is a documented one.
Nutraceutical and functional formulation
Cocoa mass is the raw material for flavanol-carrying formats. Any claim made downstream must fit the health-claim framework of the destination market — we supply the analytical evidence for the lot, we do not supply the claim.
What We Supply — and What We Do Not
Most of the time lost in a cocoa negotiation is spent discovering, three emails in, that the supplier cannot deliver the specification. We would rather state the boundary up front, so you can rule us in or out in one reading.
- 100% pure cocoa liquor from Nacional Arriba fine-aroma cacao, no sugar, no lecithin, no added fats.
- Solid blocks and industrial formats, ground to a fineness under 20 microns.
- Commercial MOQ of 250 kg, and technical samples of 1 to 5 kg for viscosity, melting and sensory tests.
- Per-lot cadmium testing by ICP-MS and the heavy-metal panel your market requires, on request.
- Single-origin lots traceable to the farm network in Manabí, Esmeraldas and Pichincha.
- FOB Guayaquil for sea freight and FOB Quito (Tababela) for air shipments.
- —No alkalized or deodorized liquor — our process is natural grinding only.
- —No organic certification of our own: organic status belongs to the operator that holds the certificate, and we never present it as ours.
- —No cadmium-free product. Cadmium is present in all cacao; what exists is a legal limit per market, and what we supply is the analysis against it.
- —No retail-ready finished brand or third-party chocolate brands.
- —No transport arranged by us: freight, insurance and inland movement go on the buyer's account.
- —No quotation without the specification. Fat content, format, destination port and volume change the answer.
Origin & Traceability
Our cocoa liquor (cacao mass) is produced by grinding roasted Nacional Arriba cocoa nibs at our facility in Cayambe, Pichincha. This controlled physical process releases the natural cocoa butter without overheating the solids. Sourcing from our network of allied farms in Manabí, Esmeraldas and Pichincha ensures a consistent flavor profile and a pure product free from bulk blending.
Origin Resources
Read more about our process and the origin of our fine aroma cocoa.
Formats & MOQ
We supply cocoa liquor to confectionery factories and craft chocolate brands globally. Our standard commercial MOQ is 250 kg. The blocks are paletized and shipped in dry or refrigerated containers. Technical samples (1-5 kg) are available for recipe formulation and lab tests.
B2B Purchasing Process
Step 1
RFQ Submission: Submit your request stating your required quantity, packaging preference, and target port.
Step 2
Sample Evaluation: We dispatch cocoa liquor samples for melting, viscosity, and sensory tests.
Step 3
Technical Spec Alignment: We sign off on the technical specifications and analytical parameters.
Step 4
Export & Logistics: We organize shipping in temperature-controlled reefers from the Port of Guayaquil.
Food Safety
Under EU Regulation No 488/2014, the maximum cadmium limit for chocolate with >=50% cocoa solids is 0.80 mg/kg, and for pure cocoa mass or powder, it is 0.60 mg/kg. We offer ICP-MS mass spectrometry cadmium testing per batch on request, to ensure full compliance with international food safety standards.
B2B Frequently Asked Questions
Does cocoa liquor contain alcohol?↓
What is the natural fat content of your cocoa liquor?↓
What is the grinding fineness of the liquor?↓
Do you supply cocoa liquor in liquid format?↓
What is the melting point of cocoa liquor?↓
Can you supply cocoa liquor with a guaranteed flavanol content?↓
How do you keep flavour consistent between lots?↓
What lead time should we plan for?↓
Do you work with annual contracts at a fixed price?↓
Ready to Start Your B2B Sourcing?
Request wholesale FOB/CIF pricing, order sample boxes (1-5kg), or discuss customized specification sheets.
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