To create products that delight the senses, you need to start with great raw materials. Choose from our wide range of high-quality cocoa beans and ingredients.
From fruity to bitter, and from vibrant red to dark brown and black.
The foundation of delicious chocolate, available in liquid or solid form.
Boosts both flavor and texture. A crucial ingredient in chocolate confectionery as well as cosmetics and plant-based meat alternatives.
Beans from every origin, in large volumes or small, speciality batches.
Customized cocoa butter fats for the confectionery and snack food markets.
Our cocoa portfolio includes both legacy brands and newer faces. All are market leaders that can meet your specific regional or global cocoa needs.
Founded on the banks of the Zaan River in the Netherlands, deZaan has spent more than a century setting standards for cocoa ingredient excellence.
Cocoa cakes, liquors and butters produced in Ghana and Côte d’Ivoire. Bringing the flavors of West African cocoa to the world.
A well-known Brazilian brand and the most traditional cocoa processor in the country, Joanes supplies cocoa ingredients to Latin American customers. Founded in 1946 in Salvador, Joanes has been a trusted cocoa ingredient brand in Brazil for generations, always certified by top food safety norms globally. Read more
Great value cocoa powders produced at our state-of-the-art milling facility in Spain using cocoa cake from the most sought-after origins.
Huysman supplies high grade cocoa powders to North American and Asia-based customers from our facilities in Illinois and Indonesia.
A wide range of specialty fats - including vegetable fats, and cocoa butter equivalents, improvers and substitutes.
Based just outside Jakarta, BT Cocoa uses top-quality cocoa beans to produce some of Indonesia’s best cocoa ingredients, including cocoa powder, butter and liquor.
Building partnerships with farmers accross the world's most remote cacao growing regions to offer speciality cacao, unique flavour profiles and complete supply chain transparency.