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As with wine and coffee, chocolate lovers have now the benefit of being able to identify specific growing origins of their favorite finished product.
CONACADO (National Confederation of Dominican Cacao Producers) members produce approximately 25% of the cacao exported from the Dominican Republic and the organization has become a powerful alternative for small-scale producers. The co-operative’s success in quality improvement and marketing means that 70% of their cacao is sold as high quality fermented beans, primarily to European and United States niche organic and fair trade markets.
Today, the Dominican Republic is the first exporter of organic cacao and the second in fair trade certified cacao globally.
Cacao grown in Dominican Republic is under leaves of citrus, banana and avocado trees, will typically have a slight acidity and yellow fruit notes, but flavors profiles vary depending on the region of the cacao.
Numerous applications such as cakes, pastries, brownies, doughnuts, pies, cookies, wafers, biscuits, biscuit and wafer fillings, frozen bakery products, and bakery premixes, make cocoa powder a versatile ingredient.
- Beverages and Dry Mixes
- Dairy Ice Cream
- Frozen Desserts
- Cosmetics, & Pharmaceuticals
Organic cocoa is divided into Sánchez (unfermented), which constitutes 70% of the Dominican cocoa export and is preferred by the US market, and the Hispaniola type (fermented) of high demand by the European market. The fermentation stage for 3 to 7 days before being sun dried, allows for subtle flavors to develop, making these beans sought after for fine and craft chocolate. Labor intensive wet bean sieving, sorting on drying tables, and final selection by hand, result in consistent high quality.
Main importers of Dominican cocoa beans are United States, the largest, with a third of foreign sales, followed by Netherlands (18%), Belgium (14%), Mexico, Spain and other nations.
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- Your warehouse, a port or airport
ORGANIC COCOA POWDER
ORGANIC COCOA POWDER
ORGANIC COCOA BUTTER