Cocoa Paste, also called cocoa liquor or cocoa mass, is the core raw material for chocolate and cocoa products. It is finely processed from cocoa beans through a series of steps, preserving the natural cocoa aroma while offering a smooth texture. So, how is it made?
Cocoa Paste Production Line
A cocoa paste production line typically consists of a roaster, cocoa bean peeling machine, grinder, mixing tank, storage tank, and conveyor and control systems. It enables continuous processing from cocoa beans to smooth cocoa paste.
Raw Material Selection
Select high-quality cocoa beans, and clean them to remove dust, stones, and other impurities.
Fermentation Process
Cocoa beans, often still coated with pulp, enter the fermentation stage. They can be piled on banana leaves or wooden boards, covered with leaves, or placed in wooden boxes. Fermentation typically lasts 5–7 days.
Roasting Cocoa Beans
Roast the beans at a specific temperature. Roasting removes the raw, bitter taste and brings out the unique cocoa aroma. The roasting time and temperature are adjusted based on the bean’s origin and variety.
Shelling and Crushing
After roasting, the cocoa shells become brittle. A shelling machine removes the shells, leaving the edible cocoa nibs. These nibs are then further crushed to prepare for grinding.
Grinding
Cocoa nibs contain about 50–55% cocoa butter. Under a high-speed grinder, heat generated during grinding melts the cocoa butter, turning the solid particles into a smooth, thick paste—this is what we call cocoa paste.
Homogenization
In industrial production, cocoa paste may be further processed using a homogenizer to improve smoothness. Some manufacturers also blend in cocoa butter or powdered sugar as needed to create cocoa products for different applications.
Applications of Cocoa Paste
- Basic raw material for chocolate production
- Formulation of cocoa beverages
- Flavoring for pastries, ice cream, and baked goods
Why Choose Taizy?
- High Efficiency: Output ranges from 50 kg/h to 2000 kg/h, suitable for small factories to large food enterprises.
- Fine Product: High grinding precision produces cocoa paste with a particle size below 20 μm, ensuring smooth texture.
- Premium Materials: Made entirely of food-grade stainless steel, corrosion-resistant, easy to clean, and meets international food safety standards.
- Intelligent Control: An Optional PLC system allows easy operation and real-time monitoring, improving automation.
- Energy-Saving & Stable: Well-designed motors and grinding systems reduce energy consumption and ensure stable operation, lowering production costs.
- Flexible Configuration: Equipment can be combined as needed and expanded into a fully automatic production line to meet different process requirements.
- Multi-Purpose: Suitable not only for cocoa beans but alsofor peanuts, almonds, cashews, and other nuts, offering broad application potential.
