Cacao paste, also called cacao liquor, is made by grinding cocoa beans that have been fermented, roasted and separated from their shells. Grinding produces a thick paste of cocoa solids and cocoa butter that can be processed into various forms of chocolate. Normally, the paste has a liquid consistency, but becomes solid under room temperature. It should be noted that cacao paste is not the same as cocoa powder. Crucially, cacao paste contains both solids and cocoa butter, whereas cocoa powder consists only of solids.
Cacao paste is used in food production as a base ingredient for many chocolate products, including chocolate bars, truffles, and confections. It can also serve as a food ingredient in the production of chocolate-flavored desserts, cakes, smoothies, cereals, fruit salad, candy bars, baked goods, chocolate-flavored beverages, and ice cream. In addition to its use in confectionery, cacao paste can also be used as an ingredient in savory dishes to give them a rich chocolate flavor.
The global cacao paste market is growing, driven by the increasing popularity of chocolate and cocoa-based products. Increasing demand for premium and organic chocolate products has also contributed to the growth of the cacao paste market. B2B manufacturers and suppliers are mainly from West Africa, Central and South America. Climate change is considered a challenge, leading to cocoa price volatility.
In addition to the food industry, companies from the cosmetics industry, aromatherapy product manufacturers, and personal care product producers purchase cacao paste from B2B wholesalers and producers. Cacao paste is used in lotions, creams and lip balms due to its content of cocoa butter, but it can also be used in soaps, essential oils, scrubs and body washes.
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