Products List

Cocoa Butter

Cocoa Butter is the fat pale-yellow (whitish) substance that has crisp consistency in room temperature. It has a mild chocolate aroma and flavor and melts easily in the mouth without any vestigial wax aftertaste. A difference must be noted between a natural cocoa butter and deodorized cocoa butter (which is treated with additives).


Cocoa Butter is used in the confectionery, pharmaceutical, toiletries and perfume industries as the fatty base of production. Large amounts of cocoa butter are required for production of chocolate. Cocoa butter can be produced from cocoa liquor via hydraulic presses. The hard leftover byproduct (cocoa-cake) is ground into a fine cocoa powder that is also used in the baking and confectionery industry. The yield of cocoa butter from the amount of cocoa liquor is 44-47%. In this case the cake left in the expeller still contains about 10.5-17% of fat. The quantity of extracted cocoa butter depends on the fatty content of the original product. There are many things that affect the yield of cocoa butter during the automatic and semi-automatic processes of pressing. Viscosity, moisture and fineness of cocoa liquor, temperature, duration of mixing and pressing, final pressure reached, the method and type of preparation and also the content of cocoa beans husks are all factors.

Manufacturer USA, Ivory Coast, Ecuador, Malaysia.
Packaging 20 kg each

Cocoa grated (liquor, mass)

Cocoa Liquor (cocoa mass, cocoa paste or cocoa slab) is the solid or semi-solid mass produced by grinding cocoa nibs (beans). It shall contain not less than 48 per cent of cocoa fat. It’s called liquor only because it is liquid, there is zero alcohol content. The ground nibs, also called unsweetened chocolate, are liquid when warm, but solidify when cooled. Note the difference of cocoa liquor used for cocoa butter production, and that used for further transformation into chocolate.

Cocoa liquor used for processing into cocoa butter and cake is refined to a very small particle size, as it is easier to reduce the particle size earlier, before all the butter is extracted via press. A smaller particle size makes butter extraction easier.
Cocoa liquor used for chocolate production does not need to be as finely ground. In fact a larger particle size is preferable because it requires less cocoa butter than finely ground liquor to give the same texture to the finished chocolate. This is an important cost consideration.
Cocoa liquor is the key ingredient for the chocolate production industry. It is used to form chocolate through the addition of cocoa butter, sugar, milk emulsifying agents and cocoa butter equivalent. The proportion of the different ingredients depends on the type of chocolate being made.

Manufacturer: USA, Germany, Ivory Coast, Ecuador, Ghana, Russia
Packaging: Boxes, 20 kg each

Cocoa Powder

Trilini has been a supplier of quality cocoa powders to the industry for many years. Your cocoa powder requirements will be met with quick response and personal service as well as extremely competitive pricing. We manufacture cocoa powder to our customers’ specifications. You can send us your sample, and we will match your product. We will gladly ship you our samples upon request.

Our company is an importer of high quality (10% to 12% of fat content) natural cocoa powder. The moisture content in powder does not exceed 5 % which positively affects the timing of storage, the microbiological quality and the actual output of the end product. The powder, supplied by our company, does not require further crushing and forms steady suspensions in the liquid media, provides fine tincturing to creams, ice cream, oil and margarine. With the production of chocolate glaze, the supplied powder also does not require further crushing.
Depending on demands of the customer, the content of fat in our powders can vary from 9.5% to 24%. We also supply alkalized cocoa powder.

Brand: Country of Manufacture: Packing:
Trilini, Original USA bags 25kg
Original Ghana, The Dominican Republic, Germany bags 25kg
Alkalized USA, Spain, Malaysia bags 25kg
Ingredients of 10% to 12% of fat content of cocoa-powder (gram 100gram)

Cocoa Beans

Cocoa beans are seeds of the cocoa tree. They have a rigid but brittle shell of a reddish violet color. The main exporters of cocoa beans are: Ivory Coast, Ghana, Nigeria, The Cameroon, Sierra Leone, Togo, Malaysia, Indonesia, Mexico, Brazil, Venezuela, Ecuador, and Sri Lanka.

Cocoa beans are collected by hand; they are usually harvested twice a year: the main harvest is from October through February and an intermediate one is from May to June.

Freshly picked cocoa beans have a sourly harsh taste and a pale coloration (whitish violet).

The ripening cocoa beans undergo fermentation (stored by mound into collars) and drying, after which they turn brown in order to preserve gustatory qualities with further processing, and the necessity of physical and chemical properties (easy separation of the shell from its contents, etc.).
What follows is the process of sorting cocoa beans by their physical parameters and chemical treatment to prevent pests.
Cocoa beans have different sizes and weights: the length of normally developed beans is in the range of 20 - 28 mm, width 12 - 16 mm, thickness 5 - 10 mm. The weight of one bean is 0.8 – 2.0 g.
< 160 100 from range the in be must beans of weight average The 10%. - 5 is damaged and unfermented 13%, 11 than more not skin) or shell (husk, husk cacao fraction mass a 54%, 51 less oil cocoa if quality good considered are Cocoa 8%. moisture 5.0%, exceed portion impurities dose full-bodied, corpulent, ripened, standards, international>
Country of Manufacture: Nigeria, The Cameroon, Ghana, Brazil, Ecuador, Germany.
Packing: bags 50kg