A brief Chocolate journey
Where does this delicious treat start its journey? The answer is simple; chocolate is made from cacao that has been cultivated by many cultures for at least three millennia in Mesoamerica. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavour. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form.
Because the cocoa mass is usually liquefied before being moulded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate has become one of the most popular food types and flavours in the world, and a vast number of foodstuffs involving chocolate have been created. Although cocoa originated in the Americas, today Western Africa produces almost two-thirds of the world’s cocoa, with Ivory Coast growing almost half of it.
Our Proud Products
Bulk Manufacturing of 5 key products forms the foundation of the business profile:
Sugar-Free Dark Cocoa Coating
Sweet Chocolate Coating
White Chocolate Coating
Yogurt Coating and Sugar free Yogurt Coating
The above-mentioned products are produced in 2.5kg blocks and packed in boxes of 10 kg each, with an average of 10 Tones production per month across the range of bulk products.
The Nåde Sugar free chocolate bar range is a sophisticated blend of rich Valencia & Grenada Cacao, infused with vanilla, set against a background of delicate aromatics and Mild Soft flavour. The recipe was developed with diabetics in mind and the growing need for healthy alternatives in the market, without compromising taste and experience! A combination or Erythritol and Stevia are used to add sweetness to the product. Both these products are natural plant extracts and contains zero calories. The Nåde Range includes 5 exciting combinations: Roasted & Salted Pumpkin Seed in a 59% cacao chocolate, Desiccated Coconut in Mint Flavoured Dark Chocolate, the range also includes a roasted hazelnut option. For the serious Dark Chocolate lover Cacao Nibs set in 59% Dark Chocolate or the 67% Cacao Plain Chocolate is a must!
New exited ranges have been developed and will soon be featured on the product list!
More about our Cocoa
Our cocoa derivatives -namely cocoa powder, cocoa butter & cocoa mass are made from cocoa beans whose main origins are from West Africa (Nigeria, Cameroon, Ivory Coast, Ghana). It is a blend of High-quality beans that infuses earthy flavours. We import our product from a company with an international presence and a commitment to environmental sustainability and fair trade regulations.
Why use Stevia & Erithritol
The goodness of stevia starts with the leaf. Because the leaf is 200-350 times sweeter than sugar, a little goes a long way. This means that you only need 1/5th of the land to provide the same amount of sweetness as you would with other natural sweeteners made from sugar cane or corn. Less land means less water and less energy. Both Stevia and Erythritol have a negligible effect on blood glucose, which makes it attractive to people on carbohydrate-controlled diets with the added benefit of having almost zero diuretic effects.
