Cocoa Beans

    bean counts          <100grain/g     Moisture         <7%     Moudy/broken bean     <4%     Slaty beans      <4%     FFA       1% The cocoa beans also contain the nervous central excitatory substance such as caffeine and tannin, which has a great relationship with the color, aroma and taste of chocolate.Melting point of cocoa butter is close to the body's temperature, has the characteristics of the melt in your mouth, keep a certain hardness at room temperature, and has a unique cocoa aroma, has a high nutritional value, is not easy oxidation, is the main raw material of making chocolate