Cocoa Liquid Extract
High-Concentration Cocoa Extract with Clean Safety Profile and Easy Handling
Balanced Cocoa and Chocolate Sensory Profile
Produced from selected Theobroma cacao powder, this liquid extract delivers a characteristic cocoa profile with slight bitterness, gentle sweetness, and a clear chocolaty note. It supports R&D teams in building well balanced chocolate profiles for confectionery, bakery, RTD beverages, and flavor house applications.
Efficient Dosing and Easy Integration
With a recommended dosage of 0.5 to 1 percent, the high concentration allows precise flavor control while maintaining formulation efficiency. Its water solubility and easy dilution help reduce processing steps and support smooth incorporation into liquid and semi solid systems.
Assured Quality, Safety, and Shelf Stability
The extract is designed to meet industrial requirements, offering low microbiological levels, freedom from ochratoxin, and a long shelf life. These attributes help ensure product safety, regulatory compliance, and consistent quality throughout development and commercialization.
Fueling Innovation Across categories
Confectionary
Chocolate Mint Praline
Intense Chocolate Taste for a Brisk Sensory Boost
Tap into a modern confectionery built on flavor intensity. Dark cocoa extract provides a strong bittersweet base, while the mint powder extract delivers an immediate, cooling lift. Each piece provides a heavy mouthfeel that melts away to leave a bright finish for consumers seeking bold refreshment.
Haldin Ingredient
Usage Range (% RTE)
Cocoa Liquid Extract
0.3 - 1.0
Mint Powder Extract
0.2 - 0.5
Beverage
Chocolate Syrup
Café Style Flavor. Versatile Pourable Texture.
Unlock deeper chocolate flavor with this highly versatile syrup. Crafted using cocoa liquid extract for a profound aroma and color, it maintains a light, fluid texture perfect for quick blending into coffee and milk, or for drizzling a sophisticated finish onto any dessert.
Haldin Ingredient
Usage Range (% RTD)
Cocoa Liquid Extract
1.0 - 3.0
Cocoa’s Origin
The foundation of this extract lies in Bali cacao beans, shaped by the island’s tropical humidity and mineral dense soil. These specific growth conditions allow the fruit to develop the complex flavor components required for a concentrated liquid format.
Sustainability
1. Sourcing begins with Balinese cacao beans, naturally fermented to develop rich chocolate notes and subtle sweetness.
2. Direct collaboration with local farmers supports strategic land management and effective harvesting to ensure optimal yield and a reliable, traceable raw material supply.
3. Cultivation uses environmentally responsible methods to preserve biodiversity and maintain long-term land sustainability.
4. An intentional extraction methodology isolates the core flavor profile of the roasted beans while reducing the overall carbon footprint. This resource conscious approach yields a stable, high concentration liquid that is verified safe and maintains a low microbiological count.
5. Cocoa Liquid Extract preserves the bean's authentic chocolaty profile and is verified free from Ochratoxin A. The water soluble, concentrated state ensures a standardized sensory profile and consistent integration across all production batches.
6. Targeted at the technical needs of flavor houses, confectionery, bakery, and RTD beverage manufacturers. Fast-acting solubility and a sediment-free finish provide the functional consistency and shelf life stability necessary for industrial products.
