At Ascot Amsterdam, our trade isn’t limited to cocoa beans. We also offer a variety of cocoa products from many different places of origin, making full use of our understanding and contacts on the cocoa chain.
Cocoa liquor, also called cocoa masse or cocoa paste, is a product obtained by grinding cocoa beans that have been roasted, cleaned and de-shelled (winnowed). No ingredients or additives are added; the product is made solely from beans.
Cocoa butter is obtained by processing the cocoa liquor further. We use hydraulic pressing to separate the rich cocoa butter from the cocoa solids (which form the cake, see below).
Cocoa cake is obtained by gathering the solids that are left after pressing cocoa liquor. In separating the two components, there will always be small amounts of cocoa butter that get left in the solids. For this reason, the cake invariably contains 10% to 12% butter content. Once separated, the solids are then crushed into smaller pieces to obtain (kibbled) cake.
Both the cocoa liquor and the cocoa butter can be supplied in 25 kilogram cartons and/or in liquid form, depending on the origin and destination. The cocoa cake will be supplied in 1000 kilogram big bags and/or 25 kg paper bags.
Although our focus lies predominantly on cocoa beans from our farmers association Cocoa Abrabopa in Ghana, Ascot Amsterdam sources beans from other origins as well. Our portfolio consists of such diverse places as the Ivory Coast, Liberia, Nigeria and other West-African cocoa-producing countries, as well as cocoa from Uganda, Congo and Tanzania (either conventional or certified).