Crown of Holland

Our cocoa liquors and cocoa butters produced from our whole-bean roasting line are full-flavored ingredients availble in in liquid form or in solid 25kg cartons. Originating from numerous origins, our cocoa liquors and cocoa butters can also be made by toll processing, resulting in a bespoke product that is tailored to each project

Our bespoke cocoa powders come in an assortment of light – medium colored alkalized powders and natural powders with a 10-12% fat content. Plans for the coming months include launching alkalized and non-alkalized cocoa powders with 20-22% fat content.. Available with a variety of certifications. 

Crown of Holland specializes in a technique called whole-bean roasting, which is known to retain the finest flavors of cocoa products. This unique, traditional approach to roasting distinguishes our products’ flavor as aromatic oils are trapped inside the husk and absorbed into the nibs. After cleaning, whole beans are roasted in three different temperature zones to achieve the desired flavor profile. The husk is then removed from the bean and the resulting nibs are ground into a rich liquor. Whole-bean roasting distinguishes Crown of Holland from the typical cocoa processing industry, as we compliment the various parameters of whole-bean roasting with the origins and natural flavor profiles of our organic cocoa beans, offering customers a vast range of products.

In early 2018, we installed a second processing line utilizing nib-roasting technology which has seen an increase in Crown of Holland’s capacity by 150%. With this expansion, we now offer a wider range of cocoa powders with diversity of color, flavor and fat content..During the nib roasting process, beans are first cleaned and broken into nibs before being transported to the sterilizer or, if the cocoa powder is to be alkalized, to the alkalizer. The next step is roasting, where rich color and flavor is developed at different stages. Next, nibs are ground into a liquor and pressed into cake with the remaining fat content between 10–12% or 20–22%. Finally, the cake is pressed into natural or deodorized cocoa butter, and natural or alkalized cocoa powders with low or high-fat content.