Beans: starting with raw material
Cacao beans suit a producer that carries out its own processing and develops chocolate from an early stage. Evaluate fermentation, drying, physical parameters and sample flavour. A region provides context but does not replace lot assessment.
Cacao mass: a recipe foundation
Cacao mass is made by processing beans into a paste. It already contains the natural fat fraction of cacao. Confirm composition, fat content, delivery format and the manufacturer’s processing guidance for your recipe.
Butter: working with texture
Cocoa butter is used as a separate ingredient. Natural and deodorised butter differ in treatment and aromatic character. The recipe determines the choice, and the stated parameters should be checked against documentation.
Powders: drinks, baking and confectionery
Natural cacao powders are available from Venezuela, Peru and Guatemala. Deltano is described as 10–12% fat, standard pH and light brown in colour.
The catalogue separates these groups to avoid comparing incompatible parameters. Approved supplier information must replace the values.
