Cocoa butter wafers
A key ingredient in chocolate production, as well as in cosmetics and skincare products
Cocoa beans are removed from cocoa pods and fermented for several days to develop their flavor. The fermented beans are cracked open to remove the shells, leaving the cocoa nibs. The nibs are ground into a thick paste, known as cocoa liquor. The liquor is pressed to separate the cocoa solids from the fat. This fat is known as cocoa butter. This butter is cooled and molded into wafers.
Cocoa butter wafers are usually sold in small discs and ideal for confectionery and chocolate making, allowing precise dosing in recipes. They are particularly suitable for chocolatiers and small to medium scale production companies.
Specifications
- Origin
- EU and Non-EU
- Packaging options
- 15kg
- Quality
- Organic
Key features
Organic quality
Smooth texture
Ideal for precise dosing
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