We transform cocoa beans mainly into 3 semi-finished products.

Still called “cocoa mass”, the cocoa paste is the first product resulting from the transformation of cocoa. It is composed of about 55% cocoa butter and is used in the manufacture of chocolate powder.

Extreme finesse is required during the transformation of the cocoa beans to obtain a quality paste.

Nutritional values :

It is a fat extracted from cocoa seed obtained through a process of pressing, and exposure to high temperatures.

It has multiple uses: in addition to being an ingredient in chocolate, it is also a raw material used in cosmetics, to soften lips (in lip balm and lipstick), and some creams.

It is obtained in the second phase after pressing the cocoa butter. It is relatively rich in protein (on average 22%) and very rich in dietary fiber (30%).

This product has really interesting nutritional virtues. It is used in various culinary preparations, particularly in desserts and confectionery, but also in the preparation of drinks such as hot chocolate.

The one we produce contains no dairy, gluten, soy or nuts; it is 100% cocoa.

Cocoa bean residue obtained after extraction of cocoa butter and powder. It is a powerful garden fertilizer and compost. Very ecological, it is an alternative to fossil fuels in order to reduce the emission of greenhouse gases.

About us

TRANSFORMATION CACAO IVOIRE QUÉBEC INC is a company based in Quebec. We are specialized in cocoa processing.

Contact us

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About us

TRANSFORMATION CACAO IVOIRE QUÉBEC INC is a company based in Quebec. We are specialized in cocoa processing.

Company

Contact us

Location