Cocoa Cake

Cocoa Cake, also known as tourteau de cacao, is the solid mass that remains after pressing cocoa liquor to extract cocoa butter. Depending on the pressing method, different grades of cocoa cake are obtained. It is the essential raw material for producing cocoa powder.

Natural Cocoa Cake (PPP)

Pure Prime Press cocoa cake is produced through hydraulic pressing of cocoa liquor, yielding a dense, reddish-brown cake with consistent quality.

  • Fat content: typically 10–12%

  • Origins available: Ivory Coast, Ghana, Colombia, Ecuador

Cocoa Cake Expeller

Expeller cocoa cake is produced through mechanical pressing of cocoa, using different inputs such as whole beans, nibs with shell mix, and nibs without peel.

This process makes expeller cocoa cake a cost-effective raw material.

  • Fat content: variable, typically higher residual fat than PPP

  • Origin available: Ivory Coast