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.

  • Appearance: Reddish-brown, compact blocks

  • Fat content: typically 10–12%

  • Applications: Milling into natural cocoa powder, use in confectionery, bakery, and chocolate industries

Cocoa Cake Expeller

Expeller cocoa cake is produced through mechanical pressing of cocoa, using different starting materials such as whole beans, cocoa nibs with shell mix, cocoa nibs without peel or with low shell content.

The pressing process in expeller presses leads to variations in residual fat content and structure compared to Pure Prime Press cakes. This makes expeller cocoa cake a cost-effective raw material.

  • Appearance: Brown, firm cakes

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

  • Applications: Industrial cocoa powder milling and ingredient manufacturing at scale