Cocoa. Our unique know-how.

Once the cocoa beans have been removed from the ripe fruit, they are left to ferment for a week, usually under banana leaves, to  allow the natural flavours and aromas to develop, and then dried for five days before being shipped to our factories. Here they undergo our rigorous quality controls: organoleptic, physical, chemical, microbiological checks. We then further dry the beans and grind them into a mill that that separates the edible ground nibs from the skin.

The ground nibs are finally roasted to enhance their aroma and colour and because we roast most of the beans ourselves, we can constantly monitor their fragrance, quality and freshness. Then we grind the roasted nibs obtaining a cocoa mass that is then pressed to separate the cocoa butter from the cocoa ""cake"". Lastly, we break the cocoa cake to get the cocoa powder that we use in our recipes. 

The cocoa mass, which is rich in precious cocoa butter, mixed with sugar and other ingredients then processed, gives the Kinder dark chocolate. If added with  different percentages of whole milk powder, it gives origin to the different kinds of milk chocolates used for Kinder treats. The cocoa mass is even used to produce cocoa coating as in Kinder Delice.