What Is Cocoa Liquor?

Cocoa liquor is made by grinding carefully roasted and winnowed cocoa nibs into a smooth, flowing paste.
Despite its name, it contains no alcohol — the term “liquor” refers to its liquid state during processing.
It is a 100% pure cocoa ingredient, consisting of both cocoa solids and cocoa butter, naturally present in the bean.

Latamarko’s cocoa liquor is prized for its homogeneous texture, deep chocolate taste, and stable fat composition, serving as the core ingredient for chocolates, coatings, and premium cocoa-based recipes.

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Manufacturing Excellence – Made in Spain

Latamarko’s production facility in Spain follows a meticulous process:

1. Selection of Fine Cocoa Beans from sustainable origins.

2. Roasting to develop aroma and flavor complexity.

3. Winnowing to separate the nibs from the shell.

4. Grinding and Refining under controlled temperature to prevent bitterness.

5. Liquefaction and Homogenization for a smooth, stable paste.

This process ensures that every batch of Latamarko Cocoa Liquor offers exceptional sensory performance and technical reliability.

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Technical Analysis – Latamarko Cocoa Liquor (Spain)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Form	Solid block or liquid (paste)
Fat Content	52–55% (natural cocoa butter)
Cocoa Solids	45–48%
pH (10% solution)	5.2 – 5.8 (natural)
Moisture	≤ 2%
Ash (on dry basis)	≤ 3%
Color	Deep brown
Aroma	Rich cocoa fragrance
Flavor	Intense, full-bodied chocolate taste
Certifications	ISO, Halal, Kosher, EU food-grade

Each batch is produced and analyzed in Spain under strict European standards for quality and safety.

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Color, Flavor, and Texture Excellence

Latamarko Cocoa Liquor delivers:

• Deep brown color with natural sheen

• Smooth, homogenous texture for easy blending

• Full, rich chocolate aroma

• Balanced flavor — robust yet not bitter

• Consistent melting behavior in confectionery applications

The natural fat content (52–55%) ensures optimal viscosity for chocolate tempering, coating, and blending processes.

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Applications of Latamarko Cocoa Liquor

1. Chocolate Manufacturing

Cocoa liquor is the heart of chocolate.
Latamarko’s Spanish-origin liquor forms the base for all types of chocolate:

• Dark Chocolate: Deep flavor and natural color intensity

• Milk Chocolate: Perfect compatibility with dairy ingredients

• White Chocolate Bases: For blending and color adjustment

Its stable composition guarantees uniform crystallization and consistent mouthfeel in finished products.

2. Compound Coatings and Enrobing

In compound coatings, Latamarko cocoa liquor provides color, flavor depth, and smooth texture.
It integrates perfectly with cocoa butter or substitutes like CBS, CBR, and CBE, producing glossy coatings with clean melt and rich taste.

3. Bakery and Biscuits

In brownies, biscuits, and cakes, it offers intense cocoa aroma and moist texture.
A small percentage of cocoa liquor can transform baked goods into premium products with a natural chocolate flavor profile.

4. Ice Cream and Dairy Desserts

Used in ice cream bases, cocoa liquor imparts natural chocolate depth, authentic aroma, and smooth creaminess that stays stable through freezing and whipping processes.

5. Fillings, Pralines, and Spreads

Latamarko cocoa liquor enhances ganache, praline, and chocolate spreads with a deep, satisfying flavor and silky texture.
It emulsifies easily with fats and sugars, maintaining consistent quality during storage.

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Sensory Profile

Attribute	Description
Color	Deep natural brown
Flavor	Intense chocolate, balanced bitterness
Aroma	Strong and pure cocoa scent
Texture	Smooth, homogeneous paste
Mouthfeel	Creamy, full-bodied
Appearance	Glossy and uniform when melted

This harmonious profile ensures superior sensory experience in chocolate, confectionery, and bakery products.

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Performance Advantages

• High cocoa butter content (natural 52–55%) for smooth melting

• Uniform texture for easy processing and refining

• Stable aroma and color under heat and storage

• 100% pure cocoa – no additives or sugar

• Compatible with all fat systems (cocoa butter, CBS, CBR, CBE)

• Excellent emulsification for smooth blending

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Quality and Safety Standards

Latamarko ensures total compliance with:

• ISO 9001:2015 Quality Management System

• HACCP & GMP Certification

• EU Regulation 852/2004 (Food Hygiene)

• Halal and Kosher Certification

Microbiological specifications:

• Total plate count: < 5,000 CFU/g

• Yeast & Mold: < 50 CFU/g

• E. coli / Salmonella: Not detected

Heavy metals (Pb, Cd, Hg) remain well below EU limits.

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Comparative Advantage

Feature	Latamarko Cocoa Liquor (Spain)	Standard Market Grade
Origin	Spain (European processing)	Variable
Fat Content	52–55%	48–50%
Flavor	Smooth, full-bodied	Sharp, bitter
Color	Deep brown	Medium brown
Aroma	Pure cocoa	Slightly acidic
Consistency	Fine and uniform	Coarse
Applications	Universal	Limited

Sustainability and Ethical Sourcing

Latamarko is committed to sustainable cocoa production.
All beans are sourced from certified farms that follow fair-trade, ethical labor, and environmentally responsible cultivation practices.
Production in Spain uses energy-efficient systems and low-waste technologies, ensuring minimal environmental impact.

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Packaging and Export Options

• Blocks: 5 kg / 25 kg cartons (solid form)

• Liquid Paste: Supplied in heated containers or drums for industrial use

• Custom packaging available upon request

Each export shipment from Spain includes:

• Certificate of Analysis (COA)

• Certificate of Origin (Spain)

• Health Certificate

• Specification Sheet

All documentation aligns with EU export and food compliance standards.

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Storage and Handling

To preserve freshness and texture:

• Store in a cool, dry environment (16–20°C)

• Avoid direct sunlight and temperature fluctuations

• For liquid form, maintain a stable temperature above 35°C during processing

Shelf life: 24 months for solid blocks, 12 months for liquid paste (sealed condition).

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Recommended Usage Levels

Application	Dosage Recommendation
Dark Chocolate	40–55% of total formula
Milk Chocolate	20–35%
Bakery Products	2–6% of dry mix
Ice Cream / Dairy	3–5%
Fillings & Spreads	5–10%

Dosage may vary depending on desired intensity and cocoa butter ratio.

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Why Choose Latamarko Cocoa Liquor

• Spanish manufacturing excellence

• Natural cocoa composition with balanced acidity

• Consistent viscosity and melting behavior

• Rich sensory performance in all chocolate applications

• Full traceability and certified quality

Latamarko’s cocoa liquor gives artisans and manufacturers full control over flavor development, texture, and color — the foundation of truly premium chocolate.

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A Legacy of Spanish Cocoa Craftsmanship

From Spain’s deep-rooted chocolate tradition, Latamarko continues the legacy of excellence through modern engineering and sustainable sourcing.
Each block of cocoa liquor embodies purity, intensity, and craftsmanship, trusted by professionals worldwide for high-end chocolate and bakery production.

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Conclusion – The Heart of Chocolate, Crafted in Spain

Latamarko Cocoa Liquor (Origin: Spain) is more than an ingredient — it is the soul of chocolate flavor.
With its rich natural fat, smooth texture, and deep aromatic profile, it forms the backbone of premium confectionery, bakery, and beverage creations.

For those who value authenticity, consistency, and sensory perfection, Latamarko delivers the ultimate cocoa liquor —
crafted in Spain, trusted around the world.