Pâte de Cacao Bio (Morceaux)

Product Information

The longer length of time that the cacao nibs are refined reduces the quantity of microns in the cacao paste. Microns refers to the texture and “grittiness” of the paste used to produce chocolate. Our paste is produced at 40 microns unless otherwise specified by our customers. 

The lower the level of microns (longer refining time) the smoother texture the cacao paste and resulting chocolate becomes. The higher level of microns results in a rougher grittier cacao paste and resulting chocolate. 

After the cacao paste is refined to a specific micron level, the cacao paste is then put through the conching process. Conching reduces the level of acidity in the cacao paste, and when chocolate is being produced it is in the conching process where the cacao butter, sweetener, and possible inclusions are added.

Our cacao paste is also available in 5 kg blocks, Bars, Wafers, and Chips, for both industrial and retail applications.