Cocoa Products by Glenmex Naturlich

Glenmex Naturlich specializes in offering a premium range of cocoa and its products, sourced from the finest suppliers worldwide. With stringent quality controls to ensure exceptional freshness, flavor, and consistency, our cocoa products cater to diverse needs in food production, confectionery, and industrial applications. We provide a wide variety of forms and grades, ensuring flexibility for both retail and bulk supply markets.

Types: Cocoa Beans: Criollo, Forastero, Trinitario, Nacional, Amelonado | Cocoa Powder: Natural, Alkalized (Dutch-processed), High-fat, Low-fat | Cocoa Butter: Natural, Deodorized, Organic | Cocoa Liquor: Natural, Alkalized, Single-Origin.

Cocoa Beans:

• From West Africa (Ivory Coast, Ghana, Nigeria, Cameroon):
• • Grade A: Premium quality, well-fermented, uniform size, minimal defects.
• • Grade B: Good quality, slight variations in fermentation and size.
• • Grade C: Acceptable quality, may have more defects or inconsistent fermentation.
• From Latin America (Ecuador, Peru, Dominican Republic, Brazil):
• • Fine Flavor: High-quality, aromatic beans, often Criollo or Trinitario varieties.
• • Standard: Good-quality bulk cocoa, typically Forastero beans with balanced flavor.
• • Industrial: Basic-grade beans, used primarily for mass production.
• Cocoa Forms & Varieties:
• • Cocoa Beans: Criollo (rare, fine-flavor), Forastero (robust, bulk production), Trinitario (hybrid, balanced flavor), Nacional (unique floral notes).
• • Cocoa Powder: Natural (light brown, acidic, fruity), Alkalized/Dutch-processed (darker, milder, less acidic).
• • Cocoa Butter: Natural (rich cocoa aroma), Deodorized (neutral taste for applications requiring no cocoa flavor).
• • Cocoa Liquor/Mass: Natural (pure ground cocoa nibs), Alkalized (processed for milder flavor).
• Size & Grading:
• • Bean Count per 100g:
• • Small: 100+ beans/100g (denser, smaller beans).
• • Medium: 80-100 beans/100g (standard size).
• • Large: 60-80 beans/100g (premium, larger beans).

Cocoa Nibs:

• From West Africa (Ivory Coast, Ghana, Nigeria, Cameroon):
• • Grade A: Premium quality, well-fermented, uniform size, minimal shell content.
• • Grade B: Good quality, slight variations in size and fermentation, slightly higher shell content.
• • Grade C: Industrial grade, may have more defects and irregular nib sizes.
• From Latin America (Ecuador, Peru, Dominican Republic, Brazil):
• • Fine Flavor Nibs: Sourced from Criollo or Trinitario beans, known for their rich aroma and complex flavor notes.
• • Standard Nibs: Typically from Forastero beans, suitable for bulk chocolate production.
• • Organic & Specialty Nibs: Sourced from certified organic farms, often sun-dried and minimally processed.
• Cocoa Nibs Forms & Processing:
• • Raw Cocoa Nibs: Pure, unroasted for maximum nutrient retention.
• • Roasted Cocoa Nibs: Lightly roasted for enhanced flavor and aroma.
• • Alkalized Cocoa Nibs: Processed to reduce acidity and create a smoother taste.
• Size & Grading:
• • Fine Cut Nibs: Small and uniform, ideal for baking and confectionery.
• • Standard Nibs: Medium-sized, commonly used in chocolate production.
• • Coarse Nibs: Larger, chunky nibs for gourmet applications and specialty chocolates.

Cocoa Powder:

• From West Africa (Ivory Coast, Ghana, Nigeria, Cameroon):
• • Natural Cocoa Powder: Light brown, acidic, strong chocolate flavor, ideal for baking and confectionery.
• • Alkalized (Dutch-Processed) Cocoa Powder: Darker, milder flavor, reduced acidity, used in premium chocolates and beverages.
• From Latin America (Ecuador, Peru, Dominican Republic, Brazil):
• • Fine Flavor Cocoa Powder: Derived from Criollo or Trinitario beans, offering rich aroma and nuanced flavor.
• • Organic Cocoa Powder: Certified organic, minimally processed, free from additives.
• • Single-Origin Cocoa Powder: Sourced from specific regions, ensuring distinct taste profiles.
• From Europe (Belgium, Netherlands, Germany, Bulgaria):
• • Premium Dutch-Processed Cocoa Powder: Renowned for its rich color, smooth texture, and balanced flavor.
• • High-Fat Cocoa Powder (22-24%): Creamy, luxurious texture, used in gourmet chocolates and beverages.
• • Low-Fat Cocoa Powder (10-12%): Lighter texture, commonly used in industrial and dietary applications.
• • Specialty Cocoa Powders: Customized blends for high-end applications in chocolates, patisserie, and premium beverages.
• Cocoa Powder Types & Processing:
• • Light Alkalized Cocoa Powder: Mild flavor, reddish-brown color, ideal for dairy applications.
• • Medium Alkalized Cocoa Powder: Balanced taste, deeper brown color, commonly used in chocolates and beverages.
• • Dark Alkalized Cocoa Powder: Intense flavor, almost black, preferred for premium applications.
• • High-Fat Cocoa Powder (20-24%): Richer, smoother mouthfeel, used in gourmet chocolate and beverages.
• • Low-Fat Cocoa Powder (10-12%): Lighter texture, ideal for dietary and industrial applications.

Cocoa Liquor:

• From West Africa (Ivory Coast, Ghana, Nigeria, Cameroon):
• • Natural Cocoa Liquor: Made from roasted, ground cocoa beans, offering a bold and intense chocolate flavor.
• • Alkalized Cocoa Liquor: Processed to reduce acidity, providing a smoother and more balanced taste profile.
• From Latin America (Ecuador, Peru, Dominican Republic, Brazil):
• • Fine Flavor Cocoa Liquor: Derived from Criollo or Trinitario beans, known for complex aroma and rich chocolate notes.
• • Organic Cocoa Liquor: Certified organic, free from artificial additives, used in premium chocolates.
• • Single-Origin Cocoa Liquor: Sourced from specific regions to maintain unique taste characteristics.
• From Europe (Belgium, Netherlands, Germany, Bulgaria):
• • Premium European Cocoa Liquor: High-quality processing for smooth texture and consistent flavor.
• • High-Fat Cocoa Liquor (53-55%): Richer, creamier texture, ideal for gourmet chocolate applications.
• • Low-Fat Cocoa Liquor (47-49%): Lighter consistency, commonly used in industrial chocolate production.
• • Custom Cocoa Liquor Blends: Tailored to specific requirements for confectionery, bakery, and premium chocolate production.
• Cocoa Liquor Types & Processing:
• • Natural Cocoa Liquor: Pure ground cocoa beans with full-bodied chocolate flavor.
• • Alkalized Cocoa Liquor: Milder taste with reduced bitterness and acidity.
• • High-Fat Cocoa Liquor (53-55%): Creamier texture for luxurious chocolate products.
• • Low-Fat Cocoa Liquor (47-49%): More stable for industrial applications.

Cocoa Butter:

From West Africa (Ivory Coast, Ghana, Nigeria, Cameroon):

• Natural Cocoa Butter: Pure, unrefined butter with a strong cocoa aroma and creamy texture.

• Deodorized Cocoa Butter: Processed to remove strong cocoa aroma, ideal for neutral-flavored applications.

From Latin America (Ecuador, Peru, Dominican Republic, Brazil):

• Fine Flavor Cocoa Butter: Extracted from premium Criollo and Trinitario beans, known for smooth texture and rich aroma.

• Organic Cocoa Butter: Certified organic, free from additives and chemicals, used in high-end chocolate and cosmetics.

• Single-Origin Cocoa Butter: Sourced from specific regions, maintaining distinct flavor profiles.

From Europe (Belgium, Netherlands, Germany, Bulgaria):

• Premium European Cocoa Butter: Highly refined, offering consistency in texture and purity.

• High-Fat Cocoa Butter (55-58%): Richer and creamier, ideal for gourmet chocolates and cosmetics.

• Low-Fat Cocoa Butter (47-49%): More stable, commonly used in industrial chocolate production.

• Custom Cocoa Butter Blends: Tailored for specific requirements in confectionery, skincare, and pharmaceuticals.

Cocoa Butter Types & Processing:

• Natural Cocoa Butter: Retains full cocoa aroma and nutrients.

• Deodorized Cocoa Butter: Neutral aroma for versatile applications.

• High-Fat Cocoa Butter (55-58%): Adds creaminess and enhances mouthfeel.

• Low-Fat Cocoa Butter (47-49%): More stable and suitable for mass production.

Glenmex Naturlich sources the finest cocoa products from all major origins, ensuring premium quality and versatility. Our cocoa products are supplied to over 57 countries, meeting the diverse needs of customers worldwide.