Huyser Möller’s product range consists of cocoa beans, cocoa butter, cocoa powders and liquor.
Cocoa beans
Cocoa powder
Cocoa butter
Cocoa mass (liquor)
Our cocoa beans are sourced from the world's top cocoa-growing regions. Thanks to strong partnerships with farmers, exporters, and suppliers, we are able to offer our customers premium service and high-quality cocoa. Whether you're looking for conventional or organic options, we've got you covered. Our conventional cocoa primarily comes from West Africa, with a focus on the Ivory Coast, while our organic cocoa is sourced from trusted farms, where traceability ensures that we know exactly where each batch comes from. For fine flavour cocoa, we bring in some of the best beans from select regions.
Our pure prime pressed cocoa butter is perfect for both the confectionery and cosmetics industries, thanks to its exceptional purity and smooth melting properties. We offer cocoa butter in both liquid and solid forms, tailored to your specific needs.
We also provide top-tier cocoa powders for a wide range of uses, from baking and chocolate-making to nutritional supplements. Our cocoa powders come in both natural and alkalised varieties—alkalised powder is darker and has a rich, chocolate-like flavour, while natural powder is lighter with a more acidic profile. With a pH value above 8, alkalised cocoa powder also serves as a natural colourant. We supply our cocoa powders in large bulk bags or 25 kg sacks to suit any production size.
Cocoa mass (liquor) is a key ingredient in chocolate production, significantly influencing both the flavour and colour of the final product. We offer both natural and alkalised cocoa mass, available in low and high roast options, to meet the diverse needs of chocolate makers.
We import from Africa, South America, Asia and the Caribbean
West Africa is the leading producer of cocoa, supplying over 70% of the world’s crop. Our main sourcing regions in West Africa include the Ivory Coast, Ghana, Nigeria, Togo, Liberia, Sierra Leone, Cameroon, and Congo. In East Africa, we work with suppliers from Uganda, Tanzania, and Madagascar.
We also import cocoa from various regions in the Caribbean and South America, including countries like Peru and Colombia. In Asia, Indonesia and Malaysia are key sources of cocoa, with beans coming from regions such as Sulawesi, northern Sumatra, West Java, and Papua.
Our diverse network ensures a steady supply of premium cocoa from around the world.
Quality, safety and certification
At Huyser Möller, we pride ourselves on providing top-quality cocoa beans and cocoa products that are not only exceptional in taste but also safe for creating the finest end products. We are ISO 22000:2005 certified, an internationally recognized standard that ensures our food safety management system meets the highest standards. To guarantee the quality of our cocoa, we perform both internal and external checks, working with accredited laboratories for thorough microbiological and chemical testing. All our partner laboratories hold ISO 17025 accreditation.
Additionally, we are committed to sustainability and ethical sourcing. We actively participate in programs like UTZ Certified and are proud to be a licensed member of the Rainforest Alliance, ensuring that our cocoa is produced in a way that benefits both the environment and the communities involved.
Markets & Prices
Grindings & Production
Our entire team is there to offer extensive service in several areas
We carefully select our cocoa beans and products based on our customers’ unique needs, considering factors such as the processing method and required certifications. Our state-of-the-art facilities ensure that cocoa beans are thoroughly cleaned and repackaged according to your specifications, whether in bulk, big bags, or sacks.
We offer flexible delivery options based on any Incoterm you prefer, including DDP (Delivered Duty Paid) from our processing and storage facilities. Additionally, we provide storage solutions at any location you require, making it easy for you to manage your inventory.
To keep you ahead of the curve, we regularly update our customers and suppliers on the latest market trends, offering both fundamental and technical market analyses. We also provide options to protect against foreign exchange risks, with hedging services for open positions on the Intercontinental Exchange (Europe and the US), allowing you to fix exchange rates with forward contracts.
The story behind
the cocoa bean
Criollo bean
Forestaro bean
The bean
Cocoa beans are the seeds found inside the cacao pod, which grows on the stem and branches of the cacao tree. These pods thrive in warm climates, with temperatures between 18-21˚C being ideal for their growth.
There are two main types of cocoa beans: Criollo and Forastero. Forastero is most commonly found in West Africa, while Criollo is primarily found in Latin America. Trinitario, a hybrid of Criollo and Forastero, is mostly found in regions like the Caribbean.
The aroma
The flavor profile of cocoa is shaped by a variety of factors, including the soil, climate, fermentation, drying process, alkalizing, and roasting methods. These elements all play a significant role in determining the unique aroma of the cocoa, which is most commonly used in chocolate production—a delicious combination of cocoa mass, cocoa butter, and sugar or sugar substitutes.
Cocoa has a rich history, with its use dating back centuries. Archaeological evidence shows that the Mayans were enjoying cacao beverages as early as 400 BC. While Christopher Columbus was the first European to encounter cacao in 1502, it was Hernán Cortés who brought the recipe for Xocoatl (a cacao-based drink) to Spain, paving the way for the chocolate we know today.
The history
Cocoa has been used for centuries. Archaeological research has shown that the Mayans were already drinking cacao in 400 BC. The first European to come into contact with cacao was Christopher Columbus, who reached Nicaragua in 1502, but it was Herman Cortés who took the recipe for Xocoatl to Spain.