The true taste of cocoa
From cocoa infusions to highly concentrated absolutes and chocolate flavourings, our chocolate flavours and cocoa extracts create industry-leading taste experiences. To make our high-quality cocoa extracts, we source cocoa using the same partners that have been supplying us for generations.
Our cocoa and chocolate ingredient range includes:
- A full range of cocoa and chocolate extracts
- Natural flavourings
- Flavourings
Key benefits
By working with Kerry, you will discover a world of cocoa and chocolate taste including:
- Intense and true-to-taste cocoa extracts
- Delicious and tasty chocolate flavours
- Dark, white and milk variants to entice all chocolate lovers
- Liquid, powder and paste format
- A variety of organoleptic profiles including malty, lactonic, honey, roasty, nutty and vanillic
- Organic products
- Encapsulated chocolate flavours especially designed to be remain stable in bakery applications
The cocoa story
The Latin name for the cacao tree, Theobroma cacao, means ‘food of the gods’. The tree was likely domesticated more than 3,000 years ago by the Maya, Toltec and Aztec peoples in the South American rain forests, where the climate offered a perfect place for the tree to grow. The Mayan civilization created a ritual beverage from ground cocoa beans, vanilla beans and spices. At that time, cocoa was so precious that there is speculation it was used as a currency. Eventually the Spanish discovered cocoa beans and mixed them with sugar as the plain cocoa was too bitter for European palates. Although the cocoa concoction became increasingly popular, they kept its origin secret for almost 100 years. Today, the indulgent cocoa profile is one of the most popular across the world in the dairy, confectionery, beverage and bakery industries.