Product descriptionOrganic cocoa from Uganda and the Congo offers a finely ground, dark brown cocoa powder with a well-balanced aroma for a wide range of uses. Alkalisation gives the cocoa a mild, rounded flavour and helps it dissolve easily in liquids.This strongly defatted organic cocoa with a cocoa butter content of 10–12% is easy to dose and ideal for calorie-conscious recipes. Careful roasting and gentle processing ensure the consistent quality that Biova selects for its cocoa products.Whether for hot chocolate, desserts or baking, this cocoa powder stirs in easily and delivers an even colour and smooth cocoa taste. It’s a versatile organic cocoa that complements your kitchen for both sweet and savoury creations.OriginThe cocoa beans come from selected growing regions in Uganda and the Democratic Republic of the Congo. The tropical climate with abundant rainfall and fertile soils provides ideal conditions for aromatic cocoa pods. Biova relies on raw materials from certified organic farming.Cultivation / Production / HarvestThe cocoa trees are grown in mixed-crop systems and the ripe pods are harvested by hand. After fermentation and drying, the beans are gently roasted, ground and alkalised. The cocoa powder is then strongly defatted until a fat content of around 10–12% is reached.FeaturesAlkalisation gives the organic cocoa a darker colour and a milder, less acidic flavour. Strong defatting makes the powder particularly free-flowing and easy to blend into doughs, mixes and drinks. Biova ensures a consistent particle size for reproducible results in the kitchen.Differences in origin and processingCocoa from Uganda and the Congo is known for its robust yet harmonious flavour profile. The combination of roasting and alkalisation rounds off the natural aromas and reduces bitter notes. Compared to non-alkalised cocoa, this powder is darker and smoother in taste.Taste & aromaThe cocoa powder has an intense roasted cocoa aroma with subtle, warm notes. On the palate it shows a full-bodied yet balanced profile with reduced acidity and moderate bitterness. The strong defatting delivers a clear cocoa flavour without oily heaviness.Suggested usesFor preparing hot chocolate, cocoa drinks and shakesAs a baking ingredient for cakes, brownies, cookies and muffinsTo refine desserts, creams, porridge or muesliProduct specificationCountry of origin: Uganda, Democratic Republic of the CongoTexture: finely ground powderColour: dark brown, intensified by alkalisationProcessing: roasted, alkalised, strongly defatted (10–12% fat)Product type: organic cocoa powder, food / spiceWeight per unit: 1.05 kg

Product descriptionBiova organic cocoa is a finely ground, roasted cocoa powder from certified organic farming with a strongly reduced fat content of 10–12%. The beans come from Uganda and Congo and produce a medium to dark brown powder with a clear, chocolatey note.Thanks to the strong defatting, the cocoa powder dissolves particularly well, flows freely and can be dosed with precision. Biova’s careful roasting process supports a full-bodied yet well-balanced cocoa profile that is suitable for professional use as well as everyday applications.You can use this organic cocoa in many ways – from hot chocolate and drinking cocoa to desserts and baked goods through to creative patisserie recipes. It also adds an intense, pleasantly bitter cocoa note to muesli, shakes or selected savoury sauces.OriginThe cocoa beans come from Uganda and Congo, regions with a tropical climate and fertile soils. These conditions promote a pronounced aroma and consistent quality of the raw cocoa.Cultivation / Production / HarvestThe cocoa is grown according to organic standards, harvested by hand and then fermented and gently dried. After roasting, the beans are ground, strongly defatted and filled as a fine powder for Biova.Special featuresThis strongly defatted cocoa powder with only about 10–12% fat flows freely and is easy to dose. It is ideal wherever an intense cocoa flavour is required with a reduced fat content.Differences in origin and processingCocoa from Uganda often brings fruity nuances, while beans from Congo tend to be robust and earthy. Combining both origins with Biova’s targeted roasting results in a harmoniously balanced aroma profile.Taste & aromaThe powder has an intense roasted cocoa aroma with subtle bitter and slightly nutty notes. In taste, the organic cocoa is full-bodied, chocolatey and clear, without excessive bitterness.Suggested usesFor preparing hot chocolate, cocoa drinks and shakesAs an ingredient for cakes, brownies, cookies and other baked goodsFor refining desserts, creams, muesli or for decorative dustingProduct specificationCountry of origin: Uganda, CongoTexture: finely ground powderColour: medium to dark brownFat content: strongly defatted, approx. 10–12%Cadmium content: High Cadmium, > 0.6 mg/kg (technical information)Weight per unit: 1.0 kg bag

Product descriptionOrganic cocoa from fine Criollo beans, this untreated raw cocoa mass from Peru contains around 50–52% cocoa butter. The dark brown mass offers an intense, finely nuanced cocoa profile and is produced by Biova from carefully selected raw material.Thanks to its natural fat content, the raw cocoa mass has a pleasant melt and is easy to temper, grate or melt directly. Certified organic quality and the absence of sugar, emulsifiers and flavourings make it a pure, versatile ingredient for demanding applications.In creative kitchens, organic cocoa is ideal as a base for your own chocolate bars, pralines, couvertures and drinking chocolate. The cocoa mass can be flexibly dosed and incorporated into desserts, baked goods, muesli or smoothies, and combines perfectly with other Biova products.OriginThe cocoa mass comes from Peru, a traditional cocoa-growing region with a tropical climate and fertile soils. In selected areas, Criollo beans are cultivated that are valued for their fine, aromatic profile.Cultivation / production / harvestThe cocoa trees are grown according to organic standards and are cared for without synthetic crop protection agents. After harvesting, the beans are carefully fermented, gently dried and ground into cocoa mass without being exposed to high heat.Key featuresCriollo is one of the finest cocoa varieties and is known for its mild bitterness and complex aroma. The combination of organic quality, raw processing and a natural fat content of around 50–52% cocoa butter results in a Biova cocoa mass without sugar, emulsifiers or added flavourings.Origin and processing differencesCompared with cocoa from higher-yield varieties such as Forastero, Peruvian Criollo cocoa offers more finesse and less pronounced bitterness. Gentle raw processing without intensive roasting leads to a more nuanced flavour profile with fewer roasted notes.Taste & aromaOn the palate, it shows an intense yet balanced cocoa profile with light nutty and subtly fruity notes. The aroma is full-bodied and chocolatey without dominant roasted sharpness, while the natural cocoa butter provides a pleasant melt.Suggested usesMaking your own chocolate bars, pralines, couvertures and coatingsPreparing hot chocolate, cocoa drinks, shots and smoothiesEnhancing desserts, baked goods, muesli, porridge or energy ballsProduct specificationCountry of origin: PeruForm: block, ideal for portioning and meltingColour: typical dark brown

Product descriptionOrganic carob is finely ground carob powder from certified organic farming in Greece. The roasted powder is medium to dark brown, has a warm aroma and adds a naturally mild sweetness with cocoa-like notes to your recipes.Gentle roasting develops a well-balanced flavour with light caramel and malt notes, without any harsh bitterness. Biova relies on carefully selected organic raw material and consistent grinding so solubility, dosing and quality remain reliably high.You can use organic carob in many ways – from drinks and baked goods to desserts. Refine cakes, muesli, porridge or smoothies and prepare a caffeine-free cocoa alternative that dissolves well in milk and plant-based drinks.OriginThe carob trees for this powder grow in Greece under Mediterranean sun with low rainfall. The dry climate supports slow ripening of the pods and a balanced aroma, which Biova captures in this powder.Cultivation / production / harvestThe trees are grown according to organic standards without synthetic pesticides or mineral fertilisers. After harvesting, the pods are cleaned, dried, gently roasted and then milled into a fine powder.Key featuresRoasted organic carob powder offers natural sweetness and a cocoa-like taste without any caffeine. Compared with unroasted carob, the flavour is fuller and rounder, with pronounced caramel notes and good solubility.Differences in origin and processingCarob from Greece is considered particularly mild and well balanced, while other origins can be stronger or more robust in flavour. Controlled roasting at Biova ensures consistent colour, sweetness and flavour depth in every batch.Taste & aromaThe powder smells warm, sweet and slightly caramel-like, with hints of cocoa and malt. In taste, organic carob is mildly sweet, without noticeable bitterness, and gives drinks, baked goods and desserts a pleasant richness.Suggested usesAs a caffeine-free cocoa alternative in hot or cold drinks with milk or plant-based milkTo enhance cakes, cookies, muffins, waffles and other baked goodsAs a flavourful ingredient in muesli, porridge, smoothies, desserts or creamsProduct specificationCountry of origin: GreeceGrind size: fine powderColour: medium to dark brown

Product descriptionOrganic cacao mass from fine Criollo cacao is produced in Peru from carefully roasted cacao beans and formed into convenient drops. The dark brown pieces with 50–52% cocoa butter are ideal as a base for premium chocolate creations and drinking chocolate.Gentle roasting preserves the typical Criollo aroma with delicate fruity and nutty notes. The high fat content ensures a smooth melt and even processing in confectionery, patisserie and bakeries, in line with Biova’s quality focus.The handy drop format is easy to portion and melts evenly, so you can use this organic cacao flexibly for pralines, desserts, baked goods or to refine muesli and porridge. This makes it simple to incorporate intensely aromatic Biova cacao into your everyday kitchen and professional recipes.OriginThe cacao mass comes from Peru, a traditional cacao-growing country with a tropical climate and fertile soils. Selected regions with stable temperatures and sufficient rainfall offer ideal conditions for the delicate Criollo variety.Cultivation / Production / HarvestThe cacao beans are grown according to organic standards without synthetic pesticides and harvested by hand. After fermentation and gentle drying, they are roasted, ground, shaped into drops and packed in 1 kg bags for kitchens, foodservice and artisan producers.Key featuresUsing the fine Criollo variety gives the cacao mass a delicate, complex aroma with well-balanced bitterness. The fat content of 50–52% supports a clean melting behaviour, while the drop format makes weighing and dosing significantly easier than with solid blocks.Origin & processing profileCompared to bulk cacao, Peruvian Criollo cacao is considered milder and more multi-layered in aroma. The combination of organic cultivation, targeted roasting and careful grinding makes Biova cacao mass particularly suitable for fine confectionery, drinking chocolate and premium baked goods.Taste & aromaOn the palate, it shows an intense yet balanced cacao note with subtle fruity and nutty accents. The aroma is warm, chocolatey and lightly roasted, while in the mouth the cacao mass is full-bodied with pleasant bitterness and a long finish.Suggested usesPreparation of drinking chocolate, cacao drinks and hot chocolate using the cacao mass drops.Use in pralines, ganache, mousse, fillings and desserts in patisserie, confectionery and chocolaterie.For baking cakes, brownies, cookies, bars and for refining muesli and porridge.Product specificationCountry of origin: PeruForm: Drops / piecesColour: dark brownFat content: approx. 50–52%Weight per unit: 1.0 kg bagProduct type: Organic cacao mass, roasted (Criollo)

Product descriptionAt Biova, organic cacao from fine Criollo beans from Peru is offered as coarsely broken, roasted cacao nibs with a natural fat content of around 50–52%. The dark brown pieces combine subtle bitterness with gentle sweetness and an intense cacao aroma.Gentle roasting largely preserves the complex aroma profile and crunchy texture. Certified organic cultivation and single-variety Criollo quality make these cacao nibs a reliable choice for demanding applications.In the kitchen, the nibs are extremely versatile – as a crunchy topping, in muesli, or for baking. This makes it easy to incorporate Biova organic cacao into desserts, smoothies, savoury creations or homemade chocolate.OriginThe Criollo cacao beans come from Peru, a traditional cacao-growing region with a tropical climate and nutrient-rich soils. Higher altitudes and consistent rainfall support a balanced flavour and fine acidity.Cultivation / production / harvestThe cacao trees are grown under certified organic conditions without synthetic crop protection agents. After harvesting, the beans are carefully fermented, gently dried, roasted by Biova and then broken into coarse nibs.Key featuresThe exclusive use of pure Criollo beans sets this product apart from many standard cacaos. The natural fat content of around 50–52% delivers a full-bodied mouthfeel and a pleasant melt when processed, ideal for fine pâtisserie and confectionery.Origin and processing differencesPeruvian Criollo cacao often shows a particularly fine flavour profile with less pronounced acidity than cacaos from other regions. Roasting and breaking into coarse nibs preserve structure and crunch and clearly distinguish them from heavily defatted cacao powders.Taste & aromaThe cacao nibs have an intense cacao fragrance with slightly nutty and subtly fruity notes. On the palate they are robust and aromatic, only mildly bitter, with a pronounced crunch that gives dishes a distinctive texture.Suggested usesAs a topping for muesli, porridge, yoghurt, bowls or ice creamFor baking in cookies, brownies, granola, bars and cakesAs an ingredient in smoothies, desserts, pralines or homemade chocolateProduct specificationCountry of origin: PeruParticle size: coarsely broken nibsColour: dark brownFat content: approx. 50–52%Product type: food / cacao productWeight per unit: approx. 1.05 kg bag

Product descriptionDiscover Biova organic cacao in the form of carefully roasted cacao nibs with a natural cocoa butter content of 50–52%. These roughly broken pieces of cacao beans from selected origins offer an intense cacao flavour, deep brown colour and a satisfying crunch.Gentle roasting at Biova brings out the characteristic aromas of the organic cacao and combines them into a harmonious blend. The high cocoa butter content gives a pleasant richness and makes the nibs easy to work with in creative kitchens.In muesli, porridge or as a topping for yoghurt and smoothie bowls, these cacao nibs add texture and a full-on cacao experience to everyday dishes. They are also highly versatile in baking, granola, pralines or homemade chocolate.OriginThe cacao beans for this blend come from the Dominican Republic, Peru, Madagascar, Sierra Leone and Ghana. A tropical climate, high humidity and nutrient-rich soils support slow ripening and a complex, layered aroma profile.Cultivation / Production / HarvestThe organic cacao is predominantly grown in mixed-crop systems under shade trees. After harvesting, the beans are fermented for several days, gently dried, then roasted at Biova, broken and separated from their shells to produce pure roasted cacao nibs.Special featuresThis blend brings together the sensory strengths of different cacao origins in a well-balanced profile. With 50–52% cocoa butter, the nibs have a stable fat structure that performs well both as a stand-alone snack and as an ingredient in recipes.Differences in origin and processingBeans from the Dominican Republic and Peru contribute fruity notes, while Ghana and Sierra Leone provide classic chocolatey accents. Madagascan cacao adds fine acidity and complex nuances, which are highlighted by Biova’s carefully tuned roasting.Taste & aromaThe roasted cacao nibs have an intense cacao aroma with subtle roasted and nutty notes. On the palate they are dark-chocolatey and slightly bitter with delicate fruity nuances and a crunchy texture that pairs especially well with creamy components.Suggested usesCrunchy topping for muesli, porridge, yoghurt or smoothie bowlsTo enhance baked goods such as cookies, brownies, cakes or granolaFlavourful ingredient in pralines, chocolate bars, ice cream or dessertsProduct specificationCountry of origin: Dominican Republic, Peru, Madagascar, Sierra Leone, GhanaGrain size: coarsely broken, roasted cacao nibsColour: dark brown

Product descriptionThis organic cacao from the traditional Nacional variety from Ecuador is offered here as coarsely granulated cacao nibs with an intense, robust cacao profile, brown colour and natural raw character. The nibs are made from gently cracked cacao beans and are ideal for professional use in food and seasoning formulations.With a natural cocoa butter content of around 50–52%, these raw cacao pieces deliver a rich mouthfeel and a stable texture. Biova relies on organic cultivation and gentle processing to keep the flavour, crunch and quality of this brown bulk product consistently high.In use, these organic cacao nibs are extremely versatile – from muesli, granola and baked goods to desserts and energy bars, as well as smoothies and chocolate recipes. This allows you to integrate organic cacao flexibly into a wide range of concepts and give your products a distinctive, aromatic, chocolatey crunch.OriginThe cacao beans come from Ecuador, a classic origin for fine flavour cacao with a tropical climate, abundant rainfall and fertile soils. These conditions support the finely nuanced aroma profile of Nacional cacao, which Biova specifically selects for brown bulk products.Cultivation / production / harvestThe organic cacao is grown in line with organic standards, without synthetic pesticides or artificial fertilisers. After harvest, the beans are carefully fermented and dried before being gently broken and processed into coarsely granulated nibs with around 50–52% cocoa butter.Key featuresA defining feature is the high, natural cocoa butter content, which provides a full-bodied mouthfeel and pleasant texture. The granulated, cracked particle size makes these cacao nibs particularly suitable for muesli and baking mixes or as a decorative topping in professional food and seasoning applications for Biova customers.Origin and processing differencesEcuadorian Nacional cacao is known for its finely balanced, sometimes floral-fruity aroma and stands out clearly from the stronger bulk cacaos of other regions. Biova’s raw, unroasted processing preserves the natural aroma spectrum and a complex flavour profile with less bitterness.Taste & aromaSensory-wise, the cacao nibs offer an intense, robust cacao flavour with subtle fruity and nutty notes. The aroma is distinctly chocolatey, reminiscent of fermented cacao beans, and pairs particularly well with sweet components in mueslis, baked goods and desserts.Suggested usesAs a crunchy topping for muesli, porridge, yoghurt, bowls and dessertsTo refine baked goods, pralines, energy bars and granola mixesAs an ingredient in smoothies, drinking chocolate and chocolate recipes in artisan production and foodserviceProduct specificationCountry of origin: EcuadorParticle size: Granulated / cracked / coarseColour: Brown

Product descriptionOrganic cacao from Ecuador in the form of coarsely crushed cacao nibs brings the characteristic Nacional cacao with its intense, slightly bitter aroma straight into your kitchen. The brown pieces of pure cacao beans are gently roasted at Biova and retain their natural cocoa butter content of around 50–54%.Careful processing preserves most of the valuable components, while the high cocoa butter content delivers a rich, full-bodied mouthfeel. Unsweetened and high in fibre, these nibs are ideal both for health-conscious home cooking and for use in artisan production and foodservice.In creative cooking, organic cacao nibs are extremely versatile – use them as a crunchy topping, in muesli or in baking recipes. This makes it easy to incorporate Biova’s roasted cacao nibs into smoothies, energy balls, desserts and even savoury dishes.OriginThese cacao nibs come from Ecuador, a traditional origin for premium Nacional cacao. Tropical climate, abundant rainfall and nutrient-rich soils support a complex flavour profile that Biova selects specifically for its organic quality.Cultivation / production / harvestThe cacao trees grow in mixed-crop systems under shade trees and are harvested by hand when ripe. After fermentation and drying, the beans are gently roasted, cracked, separated from their shells and packed as coarsely granulated nibs.Special featuresA key characteristic is the high cocoa butter content of about 50–54%, which creates a smooth, rounded texture. The granulated, crushed particle size delivers a pronounced crunch and makes this brown bulk product particularly attractive for professional users and heavy users.Differences in origin and processingNacional cacao from Ecuador is known for its fine, aromatic profile and clearly stands out from standard bulk cocoas. The roast profile chosen by Biova highlights fruity and nutty notes without over-roasting, so compared to raw nibs the flavour comes across as rounder and more intense.Taste & aromaThe nibs have an intense dark cacao aroma with subtle roasted and nutty notes. On the palate they are robust, bitter and delicately fruity, with a long-lasting cacao finish and a pleasant bite thanks to their coarse structure.Suggested usesAs a crunchy topping for muesli, porridge, yoghurt or smoothie bowls.Baked into cookies, brownies, granola, bars or banana bread.As a flavourful ingredient in desserts, praline fillings, energy balls or homemade muesli mixes.Product specificationCountry of origin: EcuadorParticle size: granulated / crushed / coarseColour: brown

Product descriptionOrganic cocoa from Ecuador based on the Nacional variety, made from roasted cocoa beans in whole, brown chunks. With a natural fat content of around 50–54%, they are an aromatic base for chocolate, desserts and drinks.Gentle roasting at Biova preserves the typical aromas of Nacional cocoa and supports consistent processing. Thanks to the high cocoa butter content, the beans are easy to grind and can be flexibly dosed in professional applications.In your production you can use Biova organic cocoa for everything from pure snack concepts to fine further processing. This way you retain control over roast level, texture and flavour profile for your individual cocoa creations.OriginThe cocoa beans come from Ecuador, a traditional origin for fine Nacional cocoa. The tropical climate with stable temperatures and regular rainfall promotes even ripening and consistent raw material quality.Cultivation / processing / harvestThe cocoa is grown in line with organic standards without synthetic pesticides. After harvest it is fermented, gently dried and moderately roasted for Biova. The whole beans are then packed as bulk in units of approx. 1.05 kg.Key featuresThe Nacional variety is known for its complex, fine and aromatic profile and is highly regarded by chocolatiers. Whole, brown beans in chunk form offer high flexibility, from coarse crushing to fine grinding, with a fat content of around 50–54%.Origin and processing differencesEcuadorian Nacional cocoa differs from bulk cocoas through its fine, sometimes floral and fruity notes. Carefully tuned roasting at Biova highlights these nuances and enables a clear sensory signature in chocolate and baked goods.Taste & aromaSensory-wise, the beans show an intense cocoa profile with balanced bitterness and subtle fruity and nutty notes. The aroma is reminiscent of high-quality dark chocolate with fine roast notes and is ideal for sophisticated dessert and beverage applications.Suggested usesUse whole or chopped cocoa beans in muesli, porridge, yoghurt and bowls.Process into your own chocolates, pralines, cocoa masses and spreads.Use chopped or ground as a flavourful ingredient in baked goods, desserts, ice cream and hot cocoa drinks.Product specificationCountry of origin: EcuadorParticle size: Chunks / wholeColour: Brown

Product descriptionDiscover organic cacao from Ecuador in the form of coarsely granulated Trinitario cacao nibs with an intense, authentic cacao profile. These brown pieces are produced by breaking roasted cacao beans and add natural crunch to your recipes.Thanks to controlled fermentation and gentle roasting, Biova organic cacao nibs develop a harmonious balance of fine bitterness, roasted notes and subtle fruit. They contain no added sugar or flavourings and have a natural cocoa butter content of around 48–50%.In professional kitchens, foodservice and artisan production, these cacao nibs are extremely versatile – as a crunchy topping, for baking or for your own chocolate creations. They add a bold cacao flavour to muesli, granola, porridge, desserts and snacks.OriginThe cacao beans come from Ecuador, a traditional fine-cacao growing region with a tropical climate and fertile soils. Stable temperatures and regular rainfall support complex aromas and high Trinitario quality.Cultivation / Production / HarvestThe organic cacao is grown on certified organic plantations without synthetic pesticides or mineral fertilisers. After harvest, the beans are carefully fermented, gently dried, roasted and then broken into coarsely milled nibs.Special featuresA key characteristic is the high cocoa butter content of approx. 48–50%, which delivers a full-bodied texture and intense aroma. Biova’s brown bulk nibs are offered in a coarse, granulated / crushed grade and are free from added sugar and flavourings.Origin and processingEcuadorian Trinitario cacao is renowned for its aromatic depth and fine fruity notes. The combination of origin, fermentation and Biova’s tailored roasting defines the distinctive profile of these cacao nibs.Taste & aromaOn the palate, the nibs offer an intense, slightly bitter cacao flavour with delicate nutty and roasted notes. On the nose they show a clear cacao bouquet with hints of roasted beans and subtle fruit accents.Suggested usesAs a crunchy topping for muesli, granola, porridge, yoghurt and smoothie bowls.To enhance baked goods such as cookies, brownies, granola clusters or cereal bars.For homemade chocolate, pralines, desserts or as a pure snack in foodservice and artisan production.Product specificationCountry of origin: EcuadorGrade: bulk, granulated / crushed / coarseColour: brown

Product descriptionDiscover organic Trinitario cocoa from Ecuador in whole, raw cocoa beans with a natural fat content of around 50–52%. The unpeeled beans have an intense cocoa-brown colour and are ideal as a base for premium chocolate and cocoa specialities.Controlled organic cultivation, careful fermentation and gentle drying help preserve the typical flavour profile of this fine cocoa. Biova focuses on consistent raw cocoa quality so the beans can be reliably integrated into both industrial and artisan recipes.Whether for bean-to-bar chocolate, desserts or for producing your own cocoa nibs and cocoa powder, organic cocoa beans offer plenty of scope for individual creations. You control roasting and processing yourself and can fine-tune the cocoa precisely to your products, drinks and baked goods.OriginThese Trinitario cocoa beans come from Ecuador, a well-established cocoa-growing region with a tropical climate and nutrient-rich soils. These conditions promote a balanced aroma spectrum that is characteristic of Biova fine cocoa from this region.Cultivation / Production / HarvestThe cocoa trees are grown according to organic standards without synthetic pesticides or mineral fertilisers. After harvesting, the beans are fermented, gently dried, cleaned and packed as bulk in bags with approx. 1.05 kg per kg of organic cocoa.CharacteristicsTrinitario combines traits of Criollo and Forastero cocoa and therefore offers a harmonious, aromatic profile. The raw, unpeeled beans are supplied as pieces and whole beans, allowing you to control the entire processing chain from roasting to grind size.Differences in origin and processingDepending on the growing area within Ecuador, fruitiness, acidity and bitterness vary slightly. Fermentation time, drying and storage further influence the sensory properties, enabling you to set targeted accents in Biova chocolate and cocoa products with your own roasting profile.Taste & aromaTypical of organic Trinitario cocoa is a multi-layered aroma with notes of dark chocolate, fine bitterness and subtle fruity nuances. Nutty and slightly floral hints, along with an intense, cocoa-typical fragrance, underline the fine cocoa character of the whole beans.Possible usesProduction of your own bean-to-bar chocolate from whole Biova cocoa beansUse in desserts, pralines, granola, muesli or energy barsProcessing into cocoa nibs or cocoa powder for drinking chocolate, smoothies and baked goodsProduct specificationCountry of origin: EcuadorSize: pieces / whole beans, bulkColour: typical cocoa brownForm: whole cocoa beans, rawRaw cocoa fat content: approx. 50–52%Weight per unit: approx. 1.05 kg per kg of productPackaging unit: bagBrand: Biova

Product descriptionThis organic cocoa from Biova is a finely ground, roasted cocoa powder made from a carefully balanced blend with a fat content of 20–24%. The evenly brown, fine to slightly flaky powder disperses well in liquids and doughs and is suitable for everything from home baking to professional kitchen use.Thanks to partial deoiling, this organic cocoa powder combines a robust flavour with reliable dosing and easy handling. Consistent Biova quality and the homogeneous structure support reproducible results in baked goods, beverages and dry mixes.Whether for hot chocolate, desserts, muesli or cakes, this organic cocoa is highly versatile and ensures an even colour in doughs and creams. Artisan producers, foodservice and home users alike benefit from a flexible cocoa powder in proven Biova quality.OriginThe cocoa beans come predominantly from the Dominican Republic, with its tropical climate and fertile soils. Specialised plantations supply the raw material according to clearly defined quality standards, and Biova relies on a transparent, long-term supply chain.Cultivation / Production / HarvestAfter harvesting, the cocoa pods are opened, the beans are fermented and sun-dried. They are then gently roasted and ground, and part of the cocoa butter is removed to obtain a deoiled cocoa with 20–24% fat. The resulting press cake is milled into a fine to slightly flaky powder.Key featuresDeoiling to 20–24% fat makes this cocoa powder particularly easy to dose and highly versatile. The fine / slightly flaky particle size ensures good solubility and even distribution in doughs, drinks and dry mixes, making the product ideal for bulk use in bakeries, foodservice and artisan production.Differences in origin and processingDepending on the country of origin, cocoa beans develop flavour notes ranging from fruity to nutty. The blend used by Biova combines different lots to create a balanced, reproducible cocoa profile, while fermentation time, roast level and degree of deoiling determine the colour, solubility and intensity of the powder.Taste & aromaThe cocoa powder has a distinctly chocolatey aroma with subtle roasted notes. On the palate it shows an intense cocoa profile with balanced bitterness and a fine, robust sweetness, while the deep brown colour provides an attractive appearance in baked goods, creams, glazes and desserts.Suggested usesPreparation of hot chocolate, cocoa drinks and shakesUse in cakes, pastries, brownies, muffins and dessertsProduction of chocolate sauces, creams, glazes and muesli mixesProduct specificationCountry of origin: Dominican RepublicParticle size: fine / slightly flakyColour: brownFat content: approx. 20–24% (deoiled)Weight per unit: approx. 1.05 kg bagProduct type: Food / spice, bulk

Product descriptionThis organic cocoa is a finely ground, roasted cocoa powder with a strongly defatted fat content of 10–12%. The brown, fine to slightly flakey powder dissolves well in liquids and is ideal for drinks, desserts and baked goods.Thanks to the strong defatting, the organic cocoa powder delivers an intense cocoa flavour with reduced fat content and remains free-flowing. The homogeneous grind, low-cadmium standard and controlled Biova quality make it a strong choice for foodservice, artisan producers and demanding professional kitchens.In use, the organic cocoa is highly versatile – from classic hot chocolate and drinking cocoa to baking cocoa for cakes, brownies and cookies, through to creams and ice cream. It also refines porridge, smoothies or muesli with ease and adds a full-bodied, chocolatey note.OriginThe cocoa beans come predominantly from the Dominican Republic, complemented by lots from Uganda and the Congo. Tropical climate and nutrient-rich soils support a rounded, chocolatey aroma profile in typical Biova quality.Cultivation / production / harvestThe cocoa trees are grown in line with organic standards without synthetic crop protection agents. After harvesting, the beans are fermented, gently dried, roasted and finely ground; strong defatting down to 10–12% fat yields a cocoa powder that is easy to dose for bulk applications.Key featuresTypical are the greatly reduced fat content with a robust cocoa aroma and very good solubility. The fine, brown particle size in a fine / flakey form makes it easy to stir into doughs, creams and drinks, while Biova’s low-cadmium standard provides additional product safety.Differences in origin and processingCocoa from the Dominican Republic shows a well-balanced chocolatey profile with subtle fruity notes, while lots from Uganda and the Congo are often stronger and more robust. Fermentation, roast level and degree of defatting determine colour, solubility and intensity and give this strongly defatted cocoa powder a flavour profile that can be precisely controlled.Taste & aromaOn the palate, the powder impresses with a strong, classic chocolate taste and the fine bitterness typical of cocoa. Roasting brings out warm, nutty and slightly malty notes, while the aroma is intensely cocoa-like and enhances the perception of baked goods and drinks already during preparation.Suggested usesPreparing drinking cocoa or hot chocolate with milk or plant-based drinksUse as baking cocoa for cakes, brownies, muffins and cookiesRefining desserts, creams, ice cream, porridge, smoothies or muesliProduct specificationCountry of origin: Dominican Republic, Uganda, CongoGrind size: fine / flakey, bulkColour: brownFat content: strongly defatted, approx. 10–12%Cadmium: low cadmium < 0.6 mg/kgWeight per unit: approx. 1.05 kg

Product descriptionOrganic cocoa from Peruvian Criollo beans, finely ground to a brown cocoa powder with a gently bitter, aromatic profile. This highly defatted raw cocoa powder (10–12% fat) disperses well in liquids and is suitable both for professional use and for demanding home kitchens.Gentle raw processing preserves the typical Criollo flavour profile, while the reduced fat content delivers an intense colour and makes accurate dosing easier. Biova relies on certified organic quality and carefully tested batches to ensure consistently high product standards.You can use this organic cocoa in many ways – from hot chocolate and drinking cocoa to desserts and baked goods, as well as smoothies and muesli. It also adds fine cocoa depth to spice blends, sauces and creative chocolate recipes, supporting precise recipe control for bulk and high-volume users.OriginThe Criollo cocoa beans come from Peru, an established cocoa-growing region with a tropical climate and fertile soils. Altitude and consistent rainfall promote slow ripening and form the basis for the aromatic quality of this Biova raw cocoa.Cultivation / production / harvestThe cocoa is grown under certified organic conditions, mainly by smallholder farmers. After harvest, the beans are fermented, gently dried, milled into raw cocoa and then highly defatted to produce a fine to slightly flakey cocoa powder with around 10–12% fat, supplied in bulk.Key featuresCriollo is one of the finest cocoa varieties and is known for its balanced aroma. Biova’s highly defatted organic cocoa combines this sensory quality with a light, free-flowing texture that blends evenly and is optimised for food and spice formulations in large-scale use.Origin and processing differencesCompared with other origins, Peruvian Criollo cocoa tends to be less bitter, with complex, multi-layered flavours. The strong defatting sets this product apart from full-fat cocoa powders, while raw processing at moderate temperatures preserves the natural flavour nuances as far as possible.Taste & aromaThe cocoa powder offers an intense chocolatey aroma with subtle bitterness and fine nutty and slightly fruity notes. Its smell is warm and full without being sweet, and in drinks and dishes it develops a rounded cocoa flavour that pairs well with sugar, spices and dairy or plant-based drinks.Suggested usesPreparing hot or cold drinking chocolate with milk or plant-based drinksUse in cakes, brownies, cookies, muffins and other baked goodsUse in desserts, creams, mousses, porridge, smoothies and spice blendsProduct specificationCountry of origin: PeruGranulation: Fine / flakeyColour: BrownFat content: Highly defatted, approx. 10–12%Product type: Food / spice, bulkWeight per unit: Approx. 1.05 kg bag