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Pure Pressed Cocoa Butter

100% natural, additive-free, and extracted from the finest cocoa beans defines pure pressed cocoa butter. This butter has a rich aroma, excellent melting profile, and smooth texture. All these characteristics make it the obvious choice for premium chocolate makers in the global market, including the ones searching for cocoa butter Russia, cocoa butter wholesale Russia, or raw cocoa butter online Russia.

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Premium Quality Natural Cocoa Mass

This high-grade bean is crafted from ground. Our cocoa mass delivers deep chocolate intensity and a naturally smooth finish. This is a highly preferred choice by artisanal and industrial manufacturers seeking premium chocolate ingredients or specifically cocoa mass Russia.

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A+ Grade Cocoa Beans

These are hand-selected for uniform size, rich flavor, and excellent fermentation process. These A+ Grade Cocoa beans meet the gourmet level expectation for chocolate makers and wholesalers. It is the ideal pick if you’re looking for cocoa beans Russia in bulk.

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Coverture Dark/Milk/White

It has the flavor of sophistication in a range- rich, glossy, and crafted with superior cocoa butter for flawless tempering. This one is available in Dark, Milk, and White for the professionals sourcing premium ingredients for cocoa butter Russia price per kg market.

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Standard Quality Cocoa Nibs

Standard quality cocoa nibs have bold chocolate notes with a perfect crunch. It stands as the perfect addition to health-food brands, chocolates, and bakery products.

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Standard Quality Cocoa Husk

These are sustainably processed cocoa husk, generally used in animal feed, composting, and biomass applications. It is eco-friendly. Have a high-value agricultural input trusted globally.

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⁠Buttons & Drops – Dark / Milk / White

These premium couverture buttons are for professional chocolatiers who expect shine, consistency, and superior meltability. These chocolate drops pair perfectly with the demand for buying cocoa butter in bulk in Russia and other rich countries.

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Compound – Dark / Milk / White

The cost-efficient, high-performing chocolate alternative. It is made with vegetable fats for easy melting and handling. The compounds are ideal picks for molding, coating, and mass production. These deliver stable results in any climate.

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Natural Cocoa Powder

Natural and Organic cocoa powder is an irreplaceable ingredient in baking, beverages, and confectionery. It has an exciting aroma, exquisite flavor, and consistent coloring. It is trusted by global brands prioritising high-quality cocoa powder for Russian production.

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Alkalized Cocoa Powder

Smooth, beautifully dark, and mellow. The alkalized cocoa powder mixes magically with both flavor and appearance. It is ideal for beverage manufacturers, bakeries, and chocolate brands that are serving premium markets, with products like cocoa butter and cocoa powder in wholesale segments.

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S.No Parameters Standard Value Result
1DescriptionFree from rancid Taste, Foreign matter and abnormal tasteAs Per Std
2ColourLight yellowishAs Per Std
3FlavourClean & MildAs Per Std
4Moisture % (Max)0.1%0.09%
5Free Fatty Acid, as Oleic acid % max1.75%1.45
6Iodine values33–4237.88
7Peroxide values (Max)4 meq.0.65
8Saponification value188–198192.40
9Melting point C30–40°C34.40
10S-gr-Specific gravity0.900–0.9120.905
11RI Refractive Index at 40°C1.455–1.4581.455
12USM–Unaponifiable matter Max0.35%0.28
13Total Plate Count Cfu/g (max)5000 Max/gm100 cfu
14Yeast & mould Count, Cfu/(max)50 Max/gm< 10 cfu
15Coliform / gmAbsentAbsent
16E.coli Cfu/ gmAbsentAbsent
17S. Aureus /gmAbsentAbsent
18Listeria monocytogenes /gmAbsentAbsent
19Salmonella & Shigella /250gmAbsentAbsent
20FAT Content45–60%52%
Physical Characteristics
Parameter Standard Test Procedure
Colour & Appearance Fine brown colour mass, free from extraneous matter Visual
Odour & Taste Characteristic Cocoa Aroma and flavour Organoleptic

Chemical Characteristics
Parameter Standard Test Procedure
Moisture 2.0% max IS 11923 - 1986
Fat content 48% Min IS 11923 - 1986
pH (10% solution) 4.8 – 6.2 pH Meter
Acid insoluble ash (Moisture & fat free basis) 1.0% Max IS 1164:1986
Particle size passing through 150 mesh (wet sieving) 99.0% minimum IS 11923 - 1986
Alkalinity of total ash K2O% by weight (Moisture & fat free basis) Not more than 12.0 IS 11923 - 1986
Heavy metal contaminants, Naturally Occurring Toxins, Residues (Insecticides & Pesticides) Complies to FSSR (2.1;2.2;2.3;2.4) DGHS 2005

Microbiological Characteristics
Parameter Standard Test Procedure
Total aerobic plate count / g 5000 Max IS 5402 : 2012
Yeast & Mold / g 100 Max IS 5403 : 1999
E.coli / 0.1g Absent IS 5887:1976
Salmonella / 25g Absent IS 5887:1999

Nutritional Information per 100g (approximate values)
Energy 626.4 kcal
Protein 14.9 g
Carbohydrate 29.2 g
- Of which sugar 0.0 g
Fat 50.0 g
Saturated Fat 35.2 g
Trans Fat 0.0 g
Parameters Test Report
Fermented Cocoa 98%
Size 90-110 Beans/100 Gram
Fat Content 49-52%
Flavour Tent to Bitter
Humidity 7.4%
Colour Brown to Dark Brown
Seeds Smell Smoky or Hammy No
Foreign Matter Level (s/s) 0.00%
Water Content (s/s) 6.9%
Impurity Level (s/s) 0.4%
Broken Seeds (s/s) 0.0%
Moldy Seed Level (s/s) 2.3%

“Coverture dark” refers to dark chocolate compound, a type of chocolate substitute used in baking and confectionery that contains vegetable fats instead of cocoa butter, making it cheaper and easier to use as it hardens without tempering. It is made with a blend of sugar, hydrogenated vegetable fat, cocoa solids, and emulsifiers, and is ideal for making products like homemade chocolates, cakes, and muffins.

“Coverture milk” can refer to either the chemical composition of milk, which is a complex mixture, or to a chocolate-like product made from cocoa and other ingredients, which is a compound in a culinary sense. Chemically, milk is a mixture of water, fat, proteins (casein and whey), lactose (sugar), and minerals, along with vitamins and other trace substances. In food products, a “milk compound” is a confectionery product that mimics chocolate but is made with vegetable fat instead of cocoa butter.

“Coverture white” typically refers to white compound chocolate, a confectionery product made from sugar, vegetable fat, and milk solids, designed to be cheaper and easier to use than traditional white chocolate. It is used in baking and confectionery, is often labeled as containing trans fats and allergens like milk and soy, and has a high-calorie, high-fat, and high-sugar profile

Test Description Unit Specification Method Remarks
FFA as Lauric % 0.1 max AOCS Ca 5a-40 Included in COA
Acid Value - 0.28 max AOCS Cd 3d-63 Included in COA
Peroxide Value Meq/kg 1.0 max at the time of receipt at customer’s end AOCS Cd 8-53 Included in COA. Please note PV increases with time during storage
Moisture & Volatiles % 0.1 max AOCS Ca 2c-25 Included in COA
Lovibond Colour in 5.25″ cell - 1R10Y AOCS Cc 13b-45 Included in COA
Iodine Value - 2.0 max AOCS Cd 1-25 Included in COA
Unsaponifiable Matter % 0.5 max AOCS Ca 6a-40 Once in 6 months
Slip Melting Point °C 34-36 AOCS Cc 1-25 Included in COA
Fatty Acid Composition Gms of fatty acid/100 gms of fat - IUPAC 2.301 Mentioned on CoA
SAFA % 98-99.5 - -
MUFA % 0-0.5 - -
PUFA % 0-0.5 - -
TRANS FA % << 1.0 - -
Additives - As per customer request - -
Adulteration Tests - - - Included in COA
Argemone Oil - Negative IS 548 PART II -
Heavy Metals ppm Complies FSS&R AOAC-17th Edition Once in 6 months
Pesticide Residues ppm Complies FSS&R AOAC-17th Edition Once in 6 months
Quality Value
Protein 15.7–17.7%
Fat 5.8–12.9%
Starch 7.4–7.6%
Sugar 2.5–5.8%
Raw Fiber 14.3–18.8%
Ash 7.4–8.7%
Moisture 3.9–7.4%

Dark couverture / ⁠Buttons & Drops is a high-quality chocolate for professionals, made with a higher percentage of cocoa butter and solids than regular chocolate, which gives it a rich, intense flavor and a smooth, glossy finish when tempered

  • Key ingredients: It’s primarily made of unsweetened chocolate, sugar, and cocoa butter, with added ingredients like soy lecithin for emulsification and natural vanilla extract for flavor.
  • Flavor profile: It offers an intense, bold flavor with a slightly bitter taste, and can have notes of fruit, roasted cocoa, and other complex flavors depending on the bean origin.

Milk couverture / ⁠Buttons & Drops is a high-quality, versatile chocolate made with cocoa butter and milk solids, prized for its smooth texture and rich flavor. It has a high fluidity and is used in confectionary, baking, and other applications, often containing a minimum of 33% cocoa butter. Its composition typically includes cocoa beans, sugar, milk, and vanilla, and it undergoes a conching process for a creamy finish.

White chocolate couverture /⁠ Buttons & Drops is a high-quality white chocolate made with cocoa butter, milk solids, and sugar, known for its glossy finish, rich flavor, and smooth texture. It is used by professionals for tasks like making chocolate bars, truffles, ganache, and coating desserts, as it has a high cocoa butter content which creates a superior melt-in-your-mouth experience. Unlike traditional white chocolate chips or compound chocolate (which uses cocoa powder and vegetable oil), couverture is more fluid and is tempered for a perfect finish.

Compound dark” refers to dark chocolate compound, a type of chocolate substitute used in baking and confectionery that contains vegetable fats instead of cocoa butter, making it cheaper and easier to use as it hardens without tempering. It is made with a blend of sugar, hydrogenated vegetable fat, cocoa solids, and emulsifiers, and is ideal for making products like homemade chocolates, cakes, and muffins.

“Compound milk” can refer to either the chemical composition of milk, which is a complex mixture, or to a chocolate-like product made from cocoa and other ingredients, which is a compound in a culinary sense. Chemically, milk is a mixture of water, fat, proteins (casein and whey), lactose (sugar), and minerals, along with vitamins and other trace substances. In food products, a “milk compound” is a confectionery product that mimics chocolate but is made with vegetable fat instead of cocoa butter.

“Compound white” typically refers to white compound chocolate, a confectionery product made from sugar, vegetable fat, and milk solids, designed to be cheaper and easier to use than traditional white chocolate. It is used in baking and confectionery, is often labeled as containing trans fats and allergens like milk and soy, and has a high-calorie, high-fat, and high-sugar profile

Parameters Value
Appearances Fine, brown powder
Moisture Content % 3.21%
Fat Content (%) 10.87%
Fineness (%) by 200 mesh 99.58%
pH 6.6
Total Ash 4.41%
Total Plate Count 1881 cfu/gm
Yeast Count < 10 cfu/gm
Mould Count < 10 cfu/gm
Salmonella Negative
E coli Negative
Packaging Type 25kg 3 Ply Craft Paper Bags
Country of Origin INDONESIA, INDIA, CHINA
Parameters Value
Appearances Fine, brown powder
Moisture Content % 3.21%
Fat Content (%) 10.87%
Fineness (%) by 200 mesh 99.58%
pH 6.6
Total Ash 4.41%
Total Plate Count 1881 cfu/gm
Yeast Count < 10 cfu/gm
Mould Count < 10 cfu/gm
Salmonella Negative
E coli Negative
Packaging Type 25kg 3 Ply Craft Paper Bags
Country of Origin INDONESIA, INDIA, CHINA

    Cocoa BeansNatural Cocoa PowderAlkalized Cocoa PowderCocoa ButterCocoa MassCocoa NibsCocoa HusksCompound – Dark / Milk / WhiteButtons & Drops Dark /Milk/WhiteCoverture Dark/Milk/White