Yellowish to yellowish-brown liquid with candlenut, sweet, and nutty characteristics. Our candle nut extract has pH 5.6-7.5 and uses levels 1-2 %.
Roasted and dark chocolate aroma, dark chocolate, nutty and roasted, slightly sour taste.
Suitable for: beverages (black coffee, coffee latte), dairy base (ice cream), bakery (brownies, cream filling, cookies), and confectionery.
Burnt and dark chocolate aroma. Burnt, dark chocolate, slightly sour and slightly bitter taste.
Cocoa paste produced from natural cocoa reflects an authentic astringent, chocolaty, and acid flavor.
Tea liquid extract with a fresh grassy and slightly floral aroma, a slightly floral and straw-like note, ends with a slightly fermented note.
Suitable for: beverage