Find out our full range of natural and alkalized cocoa powder India – crafted for baking, beverages, confectionery, cosmetics, and more. As leading cocoa powder manufacturers Indonesia, Walksea delivers premium cocoa products India can rely on for flavor, purity, and certified quality.
Perfect for versatile and natural cocoa powder, bakery, drinks and confectionery. Purified cocoa powder in India gives flavor, continuous colors and first -class quality from powder suppliers.
Pure Pressed Cocoa Butter with exceptional purity, smooth texture, and rich aroma—ideal for the chocolate, cosmetics, and pharma industries. Trusted cocoa butter supplier in India offering consistent bulk cocoa butter supply.
Experience rich, intense flavor with our finely processed cocoa mass (cocoa liquor), crafted from premium cocoa nibs—ideal for chocolate and confectionery applications. As a trusted cocoa mass supplier in India and cocoa liquor supplier, we ensure reliable bulk supply and consistent quality.
Made from premium cocoa beans, our cocoa nibs are rich in natural antioxidants, delivering bold flavor and a satisfying crunch—ideal for health brands and artisan chocolate makers. As a trusted cocoa nibs supplier in India, we ensure consistent quality and reliable bulk cocoa nibs supply.
Carefully selected A+ Grade Cocoa Beans known for rich flavor, optimal fermentation, and consistent quality—ideal for chocolate production and bulk cocoa beans sourcing. As a trusted A+ Grade Cocoa Beans supplier in India, we deliver reliable bulk supply for chocolate manufacturers and food industries.
Standard Quality Cocoa Husk sourced from premium cocoa processing, rich in nutrients and eco-friendly—ideal for composting, animal feed, and organic fertilizer applications. As a trusted cocoa husk supplier in India, we deliver consistent quality and reliable bulk cocoa husk supply for sustainable agriculture and farming needs.
Experience the richness of Couverture Chocolates -Dark, Milk and White , crafted with high cocoa butter for a smooth finish and exceptional flavor—perfect for baking, enrobing, and chocolate making applications. As a trusted couverture chocolate supplier in India, we ensure consistent quality and reliable supply for chocolatiers and food professionals.
Crafted for precision and consistency, our Dark, Milk, and White Couverture Chocolate Buttons & Drops offer smooth melting and rich flavor—perfect for baking, enrobing, and chocolate making. As a trusted couverture chocolate supplier in India, we ensure reliable quality for chocolatiers, bakeries, and food manufacturers.
Dark, milk, and white couverture chocolate designed for smooth texture and stable melting—perfect for baking and coating applications. Reliable compound chocolate supplier in India ensuring consistent quality for professional use.
Our natural cocoa powder offers rich flavor and consistent quality, making it ideal for baking, beverages, and confectionery applications. As a trusted natural cocoa powder supplier in India and cocoa powder manufacturer in India, we ensure reliable supply for businesses seeking bulk cocoa powder and consistent performance.
Specially processed to reduce acidity, our alkalized cocoa powder delivers a smooth, mellow flavor and rich dark color—ideal for enhancing bakery, beverage, and confectionery applications. As a trusted alkalized cocoa powder supplier, we ensure consistent quality for food and chocolate manufacturers, with black cocoa powder also available for deeper color requirements.
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| S.No | Parameters | Standard Value | Result |
|---|---|---|---|
| 1 | Description | Free from rancid Taste, Foreign matter and abnormal taste | As Per Std |
| 2 | Colour | Light yellowish | As Per Std |
| 3 | Flavour | Clean & Mild | As Per Std |
| 4 | Moisture % (Max) | 0.1% | 0.09% |
| 5 | Free Fatty Acid, as Oleic acid % max | 1.75% | 1.45 |
| 6 | Iodine values | 33–42 | 37.88 |
| 7 | Peroxide values (Max) | 4 meq. | 0.65 |
| 8 | Saponification value | 188–198 | 192.40 |
| 9 | Melting point C | 30–40°C | 34.40 |
| 10 | S-gr-Specific gravity | 0.900–0.912 | 0.905 |
| 11 | RI Refractive Index at 40°C | 1.455–1.458 | 1.455 |
| 12 | USM–Unaponifiable matter Max | 0.35% | 0.28 |
| 13 | Total Plate Count Cfu/g (max) | 5000 Max/gm | 100 cfu |
| 14 | Yeast & mould Count, Cfu/(max) | 50 Max/gm | < 10 cfu |
| 15 | Coliform / gm | Absent | Absent |
| 16 | E.coli Cfu/ gm | Absent | Absent |
| 17 | S. Aureus /gm | Absent | Absent |
| 18 | Listeria monocytogenes /gm | Absent | Absent |
| 19 | Salmonella & Shigella /250gm | Absent | Absent |
| 20 | FAT Content | 45–60% | 52% |
| Physical Characteristics | ||
|---|---|---|
| Parameter | Standard | Test Procedure |
| Colour & Appearance | Fine brown colour mass, free from extraneous matter | Visual |
| Odour & Taste | Characteristic Cocoa Aroma and flavour | Organoleptic |
| Chemical Characteristics | ||
|---|---|---|
| Parameter | Standard | Test Procedure |
| Moisture | 2.0% max | IS 11923 - 1986 |
| Fat content | 48% Min | IS 11923 - 1986 |
| pH (10% solution) | 4.8 – 6.2 | pH Meter |
| Acid insoluble ash (Moisture & fat free basis) | 1.0% Max | IS 1164:1986 |
| Particle size passing through 150 mesh (wet sieving) | 99.0% minimum | IS 11923 - 1986 |
| Alkalinity of total ash K2O% by weight (Moisture & fat free basis) | Not more than 12.0 | IS 11923 - 1986 |
| Heavy metal contaminants, Naturally Occurring Toxins, Residues (Insecticides & Pesticides) | Complies to FSSR (2.1;2.2;2.3;2.4) | DGHS 2005 |
| Microbiological Characteristics | ||
|---|---|---|
| Parameter | Standard | Test Procedure |
| Total aerobic plate count / g | 5000 Max | IS 5402 : 2012 |
| Yeast & Mold / g | 100 Max | IS 5403 : 1999 |
| E.coli / 0.1g | Absent | IS 5887:1976 |
| Salmonella / 25g | Absent | IS 5887:1999 |
| Nutritional Information per 100g (approximate values) | |
|---|---|
| Energy | 626.4 kcal |
| Protein | 14.9 g |
| Carbohydrate | 29.2 g |
| - Of which sugar | 0.0 g |
| Fat | 50.0 g |
| Saturated Fat | 35.2 g |
| Trans Fat | 0.0 g |
| Test Description | Unit | Specification | Method | Remarks |
|---|---|---|---|---|
| FFA as Lauric | % | 0.1 max | AOCS Ca 5a-40 | Included in COA |
| Acid Value | - | 0.28 max | AOCS Cd 3d-63 | Included in COA |
| Peroxide Value | Meq/kg | 1.0 max at the time of receipt at customer’s end | AOCS Cd 8-53 | Included in COA. Please note PV increases with time during storage |
| Moisture & Volatiles | % | 0.1 max | AOCS Ca 2c-25 | Included in COA |
| Lovibond Colour in 5.25″ cell | - | 1R10Y | AOCS Cc 13b-45 | Included in COA |
| Iodine Value | - | 2.0 max | AOCS Cd 1-25 | Included in COA |
| Unsaponifiable Matter | % | 0.5 max | AOCS Ca 6a-40 | Once in 6 months |
| Slip Melting Point | °C | 34-36 | AOCS Cc 1-25 | Included in COA |
| Fatty Acid Composition | Gms of fatty acid/100 gms of fat | - | IUPAC 2.301 | Mentioned on CoA |
| SAFA | % | 98-99.5 | - | - |
| MUFA | % | 0-0.5 | - | - |
| PUFA | % | 0-0.5 | - | - |
| TRANS FA | % | << 1.0 | - | - |
| Additives | - | As per customer request | - | - |
| Adulteration Tests | - | - | - | Included in COA |
| Argemone Oil | - | Negative | IS 548 PART II | - |
| Heavy Metals | ppm | Complies FSS&R | AOAC-17th Edition | Once in 6 months |
| Pesticide Residues | ppm | Complies FSS&R | AOAC-17th Edition | Once in 6 months |
| Parameters | Test Report |
|---|---|
| Fermented Cocoa | 98% |
| Size | 90-110 Beans/100 Gram |
| Fat Content | 49-52% |
| Flavour | Tent to Bitter |
| Humidity | 7.4% |
| Colour | Brown to Dark Brown |
| Seeds Smell Smoky or Hammy | No |
| Foreign Matter Level (s/s) | 0.00% |
| Water Content (s/s) | 6.9% |
| Impurity Level (s/s) | 0.4% |
| Broken Seeds (s/s) | 0.0% |
| Moldy Seed Level (s/s) | 2.3% |
| Quality | Value |
|---|---|
| Protein | 15.7–17.7% |
| Fat | 5.8–12.9% |
| Starch | 7.4–7.6% |
| Sugar | 2.5–5.8% |
| Raw Fiber | 14.3–18.8% |
| Ash | 7.4–8.7% |
| Moisture | 3.9–7.4% |
“Coverture dark” refers to dark chocolate compound, a type of chocolate substitute used in baking and confectionery that contains vegetable fats instead of cocoa butter, making it cheaper and easier to use as it hardens without tempering. It is made with a blend of sugar, hydrogenated vegetable fat, cocoa solids, and emulsifiers, and is ideal for making products like homemade chocolates, cakes, and muffins.
“Coverture milk” can refer to either the chemical composition of milk, which is a complex mixture, or to a chocolate-like product made from cocoa and other ingredients, which is a compound in a culinary sense. Chemically, milk is a mixture of water, fat, proteins (casein and whey), lactose (sugar), and minerals, along with vitamins and other trace substances. In food products, a “milk compound” is a confectionery product that mimics chocolate but is made with vegetable fat instead of cocoa butter.
“Coverture white” typically refers to white compound chocolate, a confectionery product made from sugar, vegetable fat, and milk solids, designed to be cheaper and easier to use than traditional white chocolate. It is used in baking and confectionery, is often labeled as containing trans fats and allergens like milk and soy, and has a high-calorie, high-fat, and high-sugar profile.
Buttons & Drops is a high-quality chocolate for professionals, made with a higher percentage of cocoa butter and solids than regular chocolate, which gives it a rich, intense flavor and a smooth, glossy finish when tempered
Milk Buttons & Drops is a high-quality, versatile chocolate made with cocoa butter and milk solids, prized for its smooth texture and rich flavor. It has a high fluidity and is used in confectionary, baking, and other applications, often containing a minimum of 33% cocoa butter. Its composition typically includes cocoa beans, sugar, milk, and vanilla, and it undergoes a conching process for a creamy finish.
White chocolate Buttons & Drops is a high-quality white chocolate made with cocoa butter, milk solids, and sugar, known for its glossy finish, rich flavor, and smooth texture. It is used by professionals for tasks like making chocolate bars, truffles, ganache, and coating desserts, as it has a high cocoa butter content which creates a superior melt-in-your-mouth experience. Unlike traditional white chocolate chips or compound chocolate (which uses cocoa powder and vegetable oil), couverture is more fluid and is tempered for a perfect finish.
“Compound dark” refers to dark chocolate compound, a type of chocolate substitute used in baking and confectionery that contains vegetable fats instead of cocoa butter, making it cheaper and easier to use as it hardens without tempering. It is made with a blend of sugar, hydrogenated vegetable fat, cocoa solids, and emulsifiers, and is ideal for making products like homemade chocolates, cakes, and muffins.
“Compound milk” can refer to either the chemical composition of milk, which is a complex mixture, or to a chocolate-like product made from cocoa and other ingredients, which is a compound in a culinary sense. Chemically, milk is a mixture of water, fat, proteins (casein and whey), lactose (sugar), and minerals, along with vitamins and other trace substances. In food products, a “milk compound” is a confectionery product that mimics chocolate but is made with vegetable fat instead of cocoa butter.
“Compound white” typically refers to white compound chocolate, a confectionery product made from sugar, vegetable fat, and milk solids, designed to be cheaper and easier to use than traditional white chocolate. It is used in baking and confectionery, is often labeled as containing trans fats and allergens like milk and soy, and has a high-calorie, high-fat, and high-sugar profile.
| Parameters | Value |
|---|---|
| Appearances | Fine, brown powder |
| Moisture Content % | 3.21% |
| Fat Content (%) | 10.87% |
| Fineness (%) by 200 mesh | 99.58% |
| pH | 6.6 |
| Total Ash | 4.41% |
| Total Plate Count | 1881 cfu/gm |
| Yeast Count | < 10 cfu/gm |
| Mould Count | < 10 cfu/gm |
| Salmonella | Negative |
| E coli | Negative |
| Packaging Type | 25kg 3 Ply Craft Paper Bags |
| Country of Origin | INDONESIA, INDIA, CHINA |
| Parameters | Value |
|---|---|
| Appearances | Fine, brown powder |
| Moisture Content % | 3.21% |
| Fat Content (%) | 10.87% |
| Fineness (%) by 200 mesh | 99.58% |
| pH | 6.6 |
| Total Ash | 4.41% |
| Total Plate Count | 1881 cfu/gm |
| Yeast Count | < 10 cfu/gm |
| Mould Count | < 10 cfu/gm |
| Salmonella | Negative |
| E coli | Negative |
| Packaging Type | 25kg 3 Ply Craft Paper Bags |
| Country of Origin | INDONESIA, INDIA, CHINA |
