The Best of Cocoa

Raw materials selectec to produce the best chocolate.

For the production of our Cocoa Liquor, the work begins with the purchase of selected cocoa beans, which go through a judicious process of roasting, grinding, pressing, and micronization, thus, guaranteeing the best characteristics of aromas and flavors. Cocoa Liquor is the product resulting from the process of separating the cocoa beans solids from its fats.

Brazilcoa offers the following varieties of Cocoa Liquor:


  • Standard

    A Qualidade Brazilcoa garante as melhores produções de chocolates e derivados, achocolatados, coberturas, misturas secas, confeitos e sobremesas. Você e seus clientes vão aprovar a linha Standard, que agrega qualidade aos melhores preços.

  • Premium

    We have selected the best seeds to preserve the purity of the cocoa in its maximum state. The Brazilcoa Premium line will make a difference in the production of dairy drinks, chocolate products, bakery and confectionery products, ice cream, chocolate and derivatives, compounds, toppings, confections, and desserts.



Cocoa Liquor


Organoleptic Characteristics

Elaborated with selected cocoa beans, which pass through milling and refining. Dark pasty/solid aspect, with dark brown color, original cocoa almond flavor and aroma.

Physical-Chemical Features


Humidity 2.5% (maximum)

pH 5.5 – 6.0

Fat Content 48 – 55%

Granulometry (# 200 mesh) 95 – 100%

+55 19 3935 9377

Alameda Plutão, 633 – American Park Industrial

13347-656 – Indaiatuba – SP