Compressed cocoa press-cake slab with mineral fractured edge on warm cream stone

Single-origin cocoa · Ghana

Pressed Cocoa Cake

Name: Pressed Cocoa Cake
Brand: LA COCO

Cocoa cake is the pressed cocoa material remaining after part of the cocoa butter is removed. It can be used as an ingredient in its own right, or processed further into cocoa powder depending on specification.

Available for commercial and professional enquiries.

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This size is for professional buyers only. Request a quote and our team will follow up.

What remains after pressing

The butter goes one way, the cake the other. Both are pure cocoa, split by process.

Sensory profile

How it presents in the hand.

Colour: Dark cocoa brown.
Aroma: Concentrated cocoa, roasted.
Flavour: Intense unsweetened cocoa.
Texture: Brittle, mineral fracture.

Best uses

Where it belongs.

01
Professional millingMilled to powder to specification.
02
Industrial applicationsAvailable in bulk formats.

Technical documents

For professional buyers.

Documentation is subject to product-specific confirmation.

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Origin

Produced from Ghanaian cocoa liquor after pressing out a portion of the natural cocoa butter. The remaining cake is dense, aromatic and versatile.

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Essentials

Everything on the label.

Ingredients: 100% cocoa.
Country of origin: Ghana
Form: Pressed cake, brittle
Processing: Pressed from cocoa liquor
Storage: Store in a cool, dry place, away from direct light and strong odours.
Shelf-life: Shelf-life details available on the technical sheet.
Allergens: Produced in a facility that handles cocoa products. Full allergen statement available on the technical sheet.
Kosher: Kosher certification available on request.
Certifications: Certification details available on request.