What cocoa ingredients does FDCM supply?

Cocoa mass, deodorized cocoa butter, natural cocoa powder 10-12%, alkalized cocoa powder 10-12% and 20-22%, soy lecithin, sunflower lecithin, white sugar. All from EU stock with CoA per batch.

Difference between natural and alkalized cocoa powder?

Natural: pH 5.5-6.0, lighter colour, acidic — for baking soda reactions. Alkalized (Dutched): pH 6.8-8.0, darker, milder, better dispersibility — for beverages and dark coatings.

Cocoa & Chocolate · EU Stock · Food Grade

Chocolate Manufacturing
Ingredients —
EU Bulk from 25 kg

Q: Minimum order quantity?

25 kg per product. No framework contracts, no basket minimums. Order via FDCM.eu.

Cocoa mass, cocoa butter, natural and alkalized cocoa powder, lecithins and sugar — all cocoa raw materials for chocolate and confectionery manufacturing. EU stock, full documentation, DSV delivery across 27 member states.

Browse Cocoa Catalogue → View Ingredients

25 kg

Min. order

€6.80

Cocoa mass from

2000/36/EC

EU regulation

3–7 d

Dispatch

Chocolate Manufacturing Ingredients Bulk

Product Range

Cocoa Mass (Liquor)100% pure ground cocoa, food grade

Deodorized Cocoa ButterNeutral flavour, food & cosmetic grade

Natural Cocoa Powder10–12% fat, pH 5.5–6.0

Alkalized Cocoa 10–12%Dutched, pH 6.8–7.6, darker colour

Alkalized Cocoa 20–22%High-fat, intense colour, pH 7.0–8.0

Soy Lecithin PowderEmulsifier for chocolate tempering

Sunflower Lecithin PowderNon-GMO emulsifier alternative

White Sugar BULKCrystal sugar, direct from EU beet

Min. order25 kg per product line

DocumentationCoA · TDS · SDS per batch

€6.80/kg

25 kg min · excl. VAT

IN STOCK

Product Overview

Chocolate Manufacturing Ingredients — EU Bulk Supplier

FDCM supplies the core raw materials for chocolate and confectionery manufacturing directly from EU stock, with quantities starting at 25 kg and no framework contracts required. The portfolio covers every major cocoa-derived intermediate — from unprocessed cocoa mass through deodorized cocoa butter to a full range of natural and alkalized cocoa powders — alongside functional ingredients like lecithins and bulk sugar.

Cocoa mass (also called cocoa liquor) is the primary chocolate-making ingredient: pure ground cocoa nibs at approximately 50–55% cocoa butter content. It forms the base of dark chocolate couverture and compound coatings. Deodorized cocoa butter is used to adjust fat content, control crystallization and improve mouthfeel in chocolate formulation, and also finds significant use in cosmetic and pharmaceutical applications. Natural cocoa powder (10–12% fat) retains its characteristic acidic notes and natural flavour profile, while alkalized (Dutched) cocoa powders in both standard and high-fat grades deliver deeper colour, milder flavour and improved dispersibility in beverages and baked goods.

Complementary ingredients include soy lecithin powder and sunflower lecithin powder — essential emulsifiers for viscosity control during chocolate conching and tempering — and white sugar in bulk for direct use in chocolate and confectionery production lines. All products ship with Certificate of Analysis per batch and full regulatory documentation on request.

Search Terms

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Ingredient Specifications

Cocoa Raw Materials — Specification Overview

All FDCM cocoa products are food-grade, sourced from audited supply chains and comply with Regulation (EC) No 853/2004 and applicable EU food law. Each batch ships with a full Certificate of Analysis.

Cocoa-Derived Ingredients

Cocoa Mass (Liquor)	Fat ≥50%, moisture ≤2%, pH 5.0–6.5, fine grind <75 µm
Deodorized Cocoa Butter	FFA ≤1.75%, moisture ≤0.2%, neutral flavour/odour
Natural Cocoa Powder 10–12%	Fat 10–12%, pH 5.5–6.0, moisture ≤5%, light brown
Alkalized Cocoa Powder 10–12%	Fat 10–12%, pH 6.8–7.6, moisture ≤5%, dark brown
Alkalized Cocoa Powder 20–22%	Fat 20–22%, pH 7.0–8.0, moisture ≤3%, deep brown
Theobroma cacao origin	West Africa / South America — lot traceable
Particle size	Typically <75 µm for powders

Complementary Ingredients

Soy Lecithin Powder	Phospholipids ≥62%, moisture ≤1%, HLB 3–4
Sunflower Lecithin Powder	Phospholipids ≥60%, non-GMO, allergen-free
White Sugar (Crystal)	Sucrose ≥99.7%, EU beet origin, EC 2073/2005
Packaging	25 kg paper bag / carton (product-specific)
Pallet	500–1000 kg depending on product
Storage	Cocoa: cool, dry, 15–20°C away from odours
Shelf life	Cocoa butter/mass: 24 months; powders: 24 months
Allergen (lecithin)	Soy lecithin: contains soy · Sunflower: allergen-free
CoA	Per batch — protein, fat, moisture, pH, micro
TDS / SDS	Available on request, no charge

Applications

Chocolate & Confectionery — Manufacturing Use Cases

From artisan couverture to industrial compound coating — FDCM cocoa ingredients cover every stage of chocolate and confectionery production.

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Dark Chocolate & Couverture

Cocoa mass provides the chocolate solids; deodorized cocoa butter adjusts fat content and controls crystallization form (Form V). Used in moulded chocolate, enrobing, ganache and truffles. Alkalized powder adds depth to compound coatings.

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Milk & White Chocolate

Deodorized cocoa butter is the primary fat phase in milk and white chocolate, replacing or supplementing dairy fats. Soy or sunflower lecithin reduces viscosity during conching, typically at 0.3–0.5% inclusion.

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Bakery & Patisserie

Alkalized cocoa powder (10–12% and 20–22%) is the standard choice for brownies, cakes, biscuits and moulded confectionery where dark colour and mild flavour are required. Natural powder is preferred where acidity is needed for leavening reactions (baking soda).

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Beverages & Instant Mixes

High-fat alkalized cocoa powder (20–22%) disperses readily in hot and cold liquids and is used in drinking chocolate, hot cocoa mixes, protein shakes and RTD beverages. Better wettability than natural grades.

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Cosmetics & Personal Care

Deodorized cocoa butter is widely used in lip balms, body butters, moisturisers and skin care formulations. Deodorization removes cocoa aroma; the resulting butter has a neutral scent suitable for formulation with fragrance.

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Industrial Compound & Coatings

Cocoa mass, cocoa powder and lecithin are core inputs for compound chocolate, chocolate-flavoured coatings, ice cream coatings and biscuit enrobing. Lecithin replaces a portion of cocoa butter to reduce cost while controlling flow.

Regulatory Compliance

EU Food Law & Documentation

EU Chocolate & Cocoa Regulation

Cocoa and chocolate products placed on the EU market are governed by Directive 2000/36/EC of the European Parliament and of the Council relating to cocoa and chocolate products intended for human consumption. This directive defines the composition requirements for chocolate, couverture, cocoa powder and related products, including minimum cocoa solids and fat content thresholds.

Cocoa butter equivalents (CBEs) are permitted at up to 5% of the finished product under Annex II. All FDCM cocoa products are pure cocoa-origin and fully comply with applicable composition requirements. Soy lecithin (E322) and sunflower lecithin are authorised emulsifiers under Regulation (EC) No 1333/2008.

Documentation Available

Every cocoa product shipment includes a Certificate of Analysis (CoA) per production batch covering fat content, moisture, pH, particle size and microbiological parameters. Technical Data Sheet (TDS), Safety Data Sheet (SDS), allergen declaration and country of origin certificate are available on request at no additional charge.

For soy lecithin, allergen declarations (contains soy) are standard. Sunflower lecithin is allergen-free. Non-GMO statements and Halal/Kosher certificates are available for eligible batches on request.

Why FDCM

Cocoa raw materials — without complexity

FDCM serves chocolatiers, confectionery manufacturers and industrial buyers across the EU. From 25 kg minimum, no framework contracts, complete documentation from day one.

Start from 25 kg

No minimum basket values or framework contract requirements. Order individual cocoa ingredients from a single 25 kg bag — ideal for recipe development and small-batch production.

EU-wide delivery

DSV logistics covering all 27 EU member states. Tracked road freight, standard transit 3–7 business days. Temperature-controlled options available for cocoa butter.

Full documentation

CoA per batch included. TDS, SDS, allergen declarations, non-GMO statements, Halal/Kosher certificates on request at no extra cost.

Audited supply chain

Traceable lot numbers from origin. Cocoa mass and butter from FSSC 22000 / BRC-certified production sites. Country of origin certificate per shipment.

FAQ

Frequently Asked Questions

FDCM supplies cocoa mass (cocoa liquor), deodorized cocoa butter, natural cocoa powder (10–12% fat), alkalized cocoa powder in 10–12% and 20–22% fat grades, soy lecithin powder, sunflower lecithin powder and white sugar in bulk. All products are food-grade, available from EU stock, with CoA per batch.

Natural cocoa powder retains its inherent acidity (pH 5.5–6.0), characteristic flavour and lighter colour. It reacts with bicarbonate of soda in baking, making it suitable for recipes that rely on this leavening reaction. Alkalized (Dutched) cocoa powder has been treated with an alkalising agent to neutralise acidity (pH 6.8–8.0), producing a darker colour, milder flavour and improved dispersibility in liquids. Alkalized grades are standard in beverages, dark-coloured baked goods and compound coatings.

Cocoa mass (also called cocoa liquor) is produced by grinding roasted cocoa nibs to a fine paste. It contains approximately 50–55% cocoa butter and 45–50% cocoa solids. It is the primary chocolate-making ingredient: dark chocolate is produced by combining cocoa mass with cocoa butter, sugar and lecithin. The ratio of cocoa mass to added cocoa butter and sugar determines the final chocolate type and cocoa percentage.

Lecithin (soy or sunflower) is added to chocolate at 0.3–0.5% inclusion during conching. It is an emulsifier that reduces viscosity, allowing the chocolate to flow more easily at lower fat content. This reduces the amount of cocoa butter required while maintaining workable rheology. Sunflower lecithin is a non-GMO, allergen-free alternative to soy lecithin and produces equivalent functional results in chocolate applications.

The minimum order quantity is 25 kg per product. There are no framework contracts, registration fees or minimum basket values. Business customers can create a free account on FDCM.eu and place orders directly. Volume pricing is available from 500 kg per product. For large volume requirements, please contact FDCM directly for a custom quote.

Yes. FDCM deodorized cocoa butter is food-grade and suitable for use in cosmetic formulations including lip balms, body butters and skin care products. Deodorization removes the natural cocoa aroma. For cosmetic-specific documentation (INCI name: Theobroma Cacao Seed Butter), please request the relevant TDS at time of order.

Chocolate ManufacturingIngredients —EU Bulk from 25 kg