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Cocoa Powder Natural 50 kgs (sold per MT)

KES24,886.20
  • USD: $190.00
  • EUR: € 176.05
  • GHS: ₵2,508.00
  • NGN: ₦268,875.47
  • TZS: TSh489,060.00
  • GBP: £150.54
  • AED: د.إ697.60
  • XOF: CFA115,417.40
  • XAF: CFA115,417.40
  • UGX: UGX737,200.00
Sold per MT  Call or email for packaging options and detailed pricing email: Quotes@goafricatrading.com Application: Natural cocoa powder tastes bitter and gives a deep chocolate flavor to baked goods.  It is suitable for use in brownies, cookies, chocolate cakes and others.

Natural Cocoa Butter 25kg (Sold Per MT)

KES13,752.90
  • USD: $105.00
  • EUR: € 97.29
  • GHS: ₵1,386.00
  • NGN: ₦148,589.07
  • TZS: TSh270,270.00
  • GBP: £83.19
  • AED: د.إ385.52
  • XOF: CFA63,783.30
  • XAF: CFA63,783.30
  • UGX: UGX407,400.00
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.

Natural Cocoa mass 25kg bags /Boxes (per MT)

KES13,752.90
  • USD: $105.00
  • EUR: € 97.29
  • GHS: ₵1,386.00
  • NGN: ₦148,589.07
  • TZS: TSh270,270.00
  • GBP: £83.19
  • AED: د.إ385.52
  • XOF: CFA63,783.30
  • XAF: CFA63,783.30
  • UGX: UGX407,400.00
Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.

Natural Cocoa mass Per MT

KES550,115.98
  • USD: $4,200.00
  • EUR: € 3,891.72
  • GHS: ₵55,440.00
  • NGN: ₦5,943,562.94
  • TZS: TSh10,810,800.00
  • GBP: £3,327.66
  • AED: د.إ15,420.72
  • XOF: CFA2,551,332.09
  • XAF: CFA2,551,332.09
  • UGX: UGX16,296,000.00
Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.