Cococam Processing Limited produces premium-quality cocoa cakes as a key byproduct of cocoa butter extraction. After pressing cocoa liquor to remove butter, the remaining solid mass—known as cocoa cake—is cooled and molded into discs or blocks. Rich in cocoa solids and flavor, our cocoa cakes serve as the base ingredient for cocoa powder production or can be used directly in various industrial applications.
Our cocoa cakes reflect the purity of Cameroon’s finest cocoa beans and are processed under hygienic, controlled conditions to ensure consistency in texture, flavor, and quality.
Key Features:
Source Material:
- Derived from 100% fully fermented, sun-dried, and roasted cocoa beans sourced from traceable Cameroonian farms
Form & Texture:
- Solid, breakable cakes available in disc or block format
- Dense and dry with low residual fat content, typically between 10–12%
Fat Content Options:
- Low-fat (10–12%) – standard for powder production
- High-fat cakes available upon request for specialty uses
Color & Aroma:
- Deep brown to reddish hues depending on bean type and pressing method
- Strong, pleasant cocoa aroma with no additives or preservatives
Packaging:
- Standard units: 25kg blocks, shrink-wrapped or bagged
- Bulk packaging: Palletized for industrial buyers
Typical Uses:
- Cocoa powder manufacturing (after further grinding)
- Industrial baking ingredients
- Flavoring agents in food and beverage production
- Cosmetics and nutraceuticals
All cocoa cakes undergo rigorous testing for microbial load, moisture content, and residual fat levels. Our production complies with GMP, HACCP, and ISO 22000 standards for food-grade and cosmetic-grade use.
