Cocoa Liquid Extract
High-Concentration Cocoa Extract with Reliable Safety and Easy Formulation
Consistent Cocoa Profile with Efficient Dosing
Produced from selected Theobroma cacao beans, this liquid extract delivers a characteristic cocoa profile with balanced bitterness and slight astringency. Its high concentration allows to achieve the desired flavor impact at low dosage levels of 0.5 to 1 percent, supporting cost efficiency and precise flavor control in confectionery, bakery, RTD beverages, and flavor systems.
Easy Dilution and Stable Performance in Formulation
The extract is fully soluble in water and easy to dilute, enabling smooth integration into liquid and semi solid matrices without processing complexity. This reduces development time and supports consistent flavor delivery across different product formats.
Assured Safety and Long Shelf Life for Industrial Use
Designed for industrial requirements, the ingredient offers low microbiological levels, is free from Ochratoxin A, and provides a long shelf life under standard storage conditions. These attributes help meet quality, safety, and regulatory expectations while ensuring reliable supply for ongoing product development.
Fueling Innovation Across categories
Confectionary
Chocolate Sauce
Decadent Taste. Coating Perfection.
Crafted with cocoa liquid extract for optimal thickness and body. This sauce delivers an intensely rich chocolate experience, ensuring consistent coverage and excellent hold when glazing, dipping, or applying a satisfying finish to any dessert.
Haldin Ingredient
Usage Range (% RTS)
Cocoa Liquid Extract
0.8 - 2.0
Bakery
Chocolate Orange Cake
An Exceptional Pairing: Intense Chocolate with Zesty Flavor
Achieving a balanced and compelling flavor contrast begins here. Rich cocoa liquid extract provides profound chocolate intensity, perfectly complemented by the clear, zesty lift of orange powder extract. The resulting cake offers an experience that is both richly satisfying and refreshingly bright, meeting the highest standards for bakery goods.
Haldin Ingredient
Usage Range (% RTE)
Cocoa Liquid Extract
1.0 - 3.0
Orange SD Powder
0.5 - 2.0
Cocoa’s Origin
The character of this cocoa begins with Bali cocoa beans. The tropical climate and volcanic soil provide the specific conditions needed for the trees to produce pods with a robust and well defined flavor profile.
Sustainability
1. The cacao beans are sourced from Bali where sunlight and humidity levels are ideal for fruit development. After harvest, the beans undergo a natural fermentation process to develop the deep chocolate notes and aroma that form the foundation of the liquid concentrate.
2. Direct partnerships with local farmers focus on improving land management and implementing effective harvesting techniques. These collaborative efforts help maximize yields and ensure a stable supply of raw cocoa for production.
3. Cultivation follows respectful practices that avoid harming the ecosystem and the surrounding environment. This approach maintains the natural balance of the land to ensure the cocoa trees thrive without disrupting local biodiversity.
4. A mindful extraction method effectively pulls flavor components from the roasted beans while lowering the carbon footprint. The process is designed to be resource efficient, ensuring a stable concentrate that is safe and free from Ochratoxin A.
5. Cocoa Liquid Extract captures the authentic bitterness and slight astringency inherent in the cacao bean. The concentrate is highly soluble in water and easy to dilute, ensuring consistent distribution in any formulation.
6. Designed for the precise requirements of confectionery, flavor houses, bakery, and RTD products. Rapid solubility and zero sedimentation deliver an authentic cocoa profile with the functional stability and shelf life required for modern manufacturing.
