About our cocoa
Throughout its more than 100 years of existence, Daarnhouwer has accumulated a vast amount of knowledge and experience in the field of international trading of cocoa beans and products. We strive to maintain our reputation as a versatile, efficient and reliable supplier of fine or flavour cocoa.
Daarnhouwer specializes in cocoa beans from most fine or flavour cocoa origins.
We also offer cocoa products such as cocoa liquor, cocoa butter, cocoa cake and cocoa powder. We are renowned for finding the best cocoa beans and products for your needs as a bean-to-bar chocolate maker, chocolatier or member of the cocoa processing industry.
We offer our cocoa beans and products for shipment directly from origin, in store Amsterdam, or free delivered at the buyer’s factory, anywhere in the world.
The story begins in the rainforests of Central America and the Amazon basin, where cocoa trees originally grew. As long ago as 600 AD, the Maya Indians of Central America were making a chocolate drink by roasting the cocoa beans and adding water and spices. They valued this drink so highly that they cleared land and grew more cocoa trees, to increase the supply. And so they became the first cocoa farmers.
They also used the precious beans as a form of money. On to the Aztecs, Maya traders brought cocoa beans northwards to the land of the Aztecs, in what is now Mexico. The Aztec nobility loved the chocolate drink, described as ‘finely ground, soft, foamy, reddish, bitter with chilli water, aromatic flowers, vanilla and wild bee honey’.
Nowadays the worldwide production of cocoa accounts for 4 000 000 tonnes. 70% is coming from Africa, mainly Ivory Coast and Ghana.
Cocoa bean varieties
Every origin possesses its own differentiating characteristics and profiles and we can assist you in finding the right match for your very own chocolate creations . Our origins span the globe: South-East Asia and Oceania, Central America and the Caribbean, South America, and Africa.
– Criollo –
– Trinitario –
– Forastero –
Cocoa liquor is obtained by grounding shelled and roasted cocoa beans (nibs) into a paste. This product is also known as cocoa paste or cocoa mass.
Cocoa butter is the fat obtained by pressing liquid cocoa liquor. After the pressing process, the butter is filtered and is stored in tanks in liquid form or poured in cartons to store in solidified form.
Cocoa cake is the residual product left after cocoa liquor has been pressed to extract cocoa butter.
Cocoa powder is ground cocoa cake.