The cold extraction
Through globally patented cold extraction, we obtain the 3 necessary elements for our chocolate mass:
The cocoa tree originates from the Amazon region. The Mayans were the first to cultivate cocoa on plantations. They loved cocoa. However, this indulgence was reserved only for nobility. Mixed with chilli, spices and water, as a frothy cocoa drink, they called it Xocolatl. Cocoa beans were so valuable that the Mayans used them as currency. The gentle Mayan production process was revived centuries later by experts from the ZHAW in Wädenswil, further developed and perfected by Oro de Cacao.
What makes Oro de Cacao unique?
During cold extraction, we obtain the mild cocoa powder and the aromatic cocoa butter gently from the unroasted cocoa beans. The process minimizes mechanical and thermal stress, preserves all natural aromas and removes annoying bitters and acids. This allows us to produce dark chocolate with little sugar, which, despite its high cocoa content, is not bitter and tastes good to many more people.
In traditional roasting and conching processes, the natural aromas change or evaporate almost completely due to the heat in the production process and must be compensated. For example, with vanilla flavors and lots of sugar. Despite a high sugar content of up to 40 percent, conventional dark chocolate still tastes too bitter for many people.
Harvested from cocoa trees.
Dried, fermented, and broken.- this is what cocoa nibs are made from.
The nibs are mixed with water.
The water-nibs mixture is finely ground.
In contact with the ground nibs, the water extracts the soluble bitter substances and acids allowing the cocoa fat to liquify. Solid matter, fat, and water can be separated from each other using a decanter.
Milk 60% Single Origin Ghana for example, contains only half as much sugar as other milk chocolates.
Our Fairtrade certified cocoa beans are grown organically in Peru and Ghana. We don't roast the dried and fermented beans to preserve the natural flavors. We mix the cocoa nibs — that's the name of the peeled beans — with water and grind them gently at low temperatures. As a result of contact with the water, water-soluble acids, and bitter substances are washed out and the cocoa butter liquefies. Cocoa powder, cocoa butter, and the extract-rich water are separated and further processed individually. The result is a mild cocoa powder, a washed, aromatic cocoa butter, and an extract powder rich in valuable antioxidants. We produce Oro de Cacao chocolate from these three components, which can also be used individually. From fruity and white to aromatic and dark. Without any disruptive bitter substances or acids, without emulsifiers or foreign flavors.
Our products and technologies are protected by national and international patents. These intellectual property rights reflect our continuous innovative strength and our commitment to high-quality developments. Patent No.: EP02378892, EP03114939, EP 03114940, EP03114941, EP03114942, EP03305087, EP03308650, EP03345485 EP03345486, and EP23166948.
Not half a deal: our semi-finished products
We sell cocoa powder, cocoa butter, and extracts such as cocoa polyphenol powder. We obtain from cocoa beans, and our chocolate mass as semi-finished products to manufacturers of cosmetics, foodstuffs, dietary supplements or phyto-pharmaceuticals.
Flavanols are a subgroup of flavanoids that add color and flavor to many types of fruit and vegetables. Various scientific studies show that flavanols, such as our cocoa flavanols, have positive effects on the human organism. There is evidence that they may have antioxidant, antihypertensive, anti-inflammatory or antibiotic effects.
Our production site in Freienbach
Our ultra-modern production facility in Freienbach, Schwyz meets the latest industry standards and enables continuous processing. Thanks to comprehensive process control, we can constantly analyze and improve our production.
We provide our know-how and extraction technology as a service for industrial partners to develop specialty products. This includes both semi-finished products and finished chocolate products.
Optimum quality assurance for a unique taste experience
Our technology is based on a patented, continuous processing method, which enables us to valorize the valuable ingredients of the cocoa bean. Through AI-driven process control and certified quality standards, we can smooth out fluctuations in the quality of raw materials and guarantee the consistently high quality of our products.
