Natural Cocoa Liquor-Jinyuan Food

1. Pure & Unadulterated
No added sugar, milk, or preservatives—just pure cocoa bean essence.
Intense cocoa aroma and deep, bitter flavor, ideal for premium chocolate making.

2. High Cocoa Butter Content
Typically contains 50–58% cocoa butter, contributing to its smooth, melt-in-the-mouth texture.
The remaining 42–50% consists of cocoa solids, which provide chocolate’s characteristic taste and color.

3. Versatile Applications
Chocolate Production: Forms the base for dark, milk, and white chocolate (when combined with sugar, milk powder, and additional cocoa butter).
Baking & Pastry: Used in truffles, cakes, ganache, and tarts for rich flavor and dense texture.
Ice Cream & Beverages: Enhances hot chocolate, specialty coffee drinks, and ice cream with a deep cocoa profile.
Cosmetics: Incorporated into soaps, lip balms, and lotions for its natural moisturizing properties.

4. Natural Antioxidants & Nutrients
Rich in polyphenols (flavanols) and minerals (magnesium, iron, copper), offering potential health benefits.
No trans fats or artificial additives, making it a healthier alternative to processed cocoa products.

5. Physical Properties
Solid at room temperature (20–25°C) but melts easily when heated.
Dark brown in color with a slightly gritty texture (fineness varies by grinding method).

Parameter	Details
Fat Content	50–58% (cocoa butter)
Moisture	≤ 2% (ensures stability and prevents mold growth)
pH	5.2–6.2 (mildly acidic, natural to cocoa beans)
Particle Size	15–25 μm (fine grind for smooth texture; coarser grinds available for rustic chocolates)
Microbial Limits	Yeast/mold: ≤ 50 CFU/g; Salmonella: Absent (food-grade safety standards)
Heavy Metals	Lead: ≤ 0.1 mg/kg; Cadmium: ≤ 0.8 mg/kg (compliant with EU/FDA regulations)