Fine cocoa from Latin America

EAN-Code: 4024297007593

In comparison with fat-reduced cocoa (10-12 % cocoa butter), this cocoa has a higher cocoa butter content (20-22 % cocoa butter) and therefore a particularly strong, typical cocoa flavour. 100 % natural.


100 % organic, Fairtrade cocoa and climate-neutral: The beans for this premium cocoa come primarily from cultivation projects in the Dominican Republic. Preferably, premium cocoa varieties such as Trinitario cocoa are used. The smallholders receive purchase guarantees and fair prices. Specialist advisers are on site to give support with cultivation and help with organic certification.

In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this cocoa. Find out more about the sponsored climate protection project at by entering the tracking number on the label.


Nothing but the best: We only use organic ingredients of highest quality in our products.

Valuable ingredients:

Cocoa powder*

Folding carton, 125g
Packaging material:
Paper, PE, PP
Storage advice:
Store in a cool, dry place.
Origin of the raw material:
Dominik. republic, Various countries
  • 100% bio
  • EWG 834/2007 standard
  • Myclimate
  • DE-Öko-007
  • Not EU farming

beyond organic:

  • High-quality Demeter ingredients, processed naturally
  • Raw materials are sourced from small-farmers' cooperatives
  • Climate-neutral product
  • Without auxiliary agents or additives
  • Vegan
  • Selected origin

Average nutritional value & analysis results per 100 g:

1.749 kJ / 418 kcal
of which saturates
21,0 g
13,0 g
of which sugars
15,0 g
0,3 g
28,0 g
0,05 g

Dietary advice/Features:

  • crudités
  • vegan
  • vegetarian


  • Egg
  • Peanut
  • Fish
  • Gluten
  • Crustaceans
  • Lupines
  • Milk
  • Nuts
  • Celery
  • Mustard
  • Sesame Seeds
  • Soybeans
  • SO2
  • Molluscs

Allergy information:

  • not contained
  • traces possible
  • contained


Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans.

Cocoa's typical aroma develops during fermentation and roasting: first, the beans are fermented. To do this, they are stored in layers in boxes for several days and ventilated at regular intervals. The sugar content of the fruit pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the pulp to liquefy and trickle off the beans. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. The roasted beans are crushed and coarsely ground. In the process, the mass liquefies. The liquid cocoa mass is then pressed, whereby the cocoa butter is partially extracted. This process is performed mechanically. No chemical solvents are used to extract the fat. What is left is the press cake which is ground to make the extremely fine cocoa powder. Depending on the remaining cocoa butter content, the cocoa is designated either cocoa (at least 20 % cocoa butter) or cocoa fat-reduced (at least approx. 10 % cocoa butter).

Cocoa from the Dominican Republic

COOPROAGRO is an umbrella organisation uniting 15 cooperatives in the north-east of the country specialising in the cultivation and sale of organic cocoa.

To the project Cocoa from the Dominican Republic

Tips for preparation

The premium cocoa gives cakes and desserts a chocolatey note and also tastes delicious as hot drinking chocolate!