Cocoa, a magical crop from Central and South America, has been loved by people since ancient times for its unique flavor and rich nutritional value. Today, cocoa beans have evolved into many forms of cocoa and chocolate products, becoming a popular dessert ingredient around the world.

As an important event in the industry,Baking Exhibition brings together many fine baking materials and products, of which cocoa and chocolate products are undoubtedly the focus of attention. In this exhibition, visitors can gain an in-depth understanding of the origin and processing of cocoa beans, as well as the diverse classification and characteristics of cocoa products.

Cacao beans are mainly produced in a narrow strip of the equator within 18 degrees north and south latitude, where climatic conditions are suitable for the growth of cacao trees. Cacao beans are grown in the tropics but processed into cocoa and chocolate products in Europe, North America and other parts of the world. The process includes steps such as baking, crushing, husking, grinding, oil pressing and grinding to produce cocoa products such as cocoa paste (or cocoa liquid block), cocoa butter and cocoa powder.

Classification and characteristics of cocoa products

Cocoa products mainly include the following categories:

1. Cacao nibs: The roasted and broken cacao nibs retain the original flavor and nutrition of the cocoa bean.

2. Chocolate (cocoa) liquid: Cocoa nibs are finely ground and formed in a liquid state, which solidifies into solid blocks after cooling. It is the basic ingredient for making sugar-free chocolate.

3. Cocoa powder: A fine powder ground from cocoa beans, with a strong cocoa flavor, often used in baking and making chocolate products.

4. Cocoa butter: The oil extracted from the cocoa bean has a unique melting curve and lowest melting point, giving it a fast melting and pleasant taste. Cocoa butter is an important ingredient in chocolate products, giving chocolate its smooth, delicate texture and unique taste.

Classification and characteristics of chocolate products

Chocolate products are deeply processed products made from cocoa products by adding sugar, dairy products, spices and other raw materials. According to the composition of raw materials and processing technology, chocolate products can be divided into the following categories:

1. Bitter sweet dark chocolate: contains a high proportion of cocoa solids, taste mellow, slightly bitter, suitable for consumers who like rich cocoa flavor.

2. Sweet chocolate: cocoa solid content is low, sugar is high, sweet and delicate taste, suitable for public taste.

3. Milk chocolate: Contains a certain amount of milk solids, soft taste, sweet, both cocoa and dairy beautiful flavor.

4. White chocolate: It is based on cocoa butter and does not contain non-fat cocoa solids (that is, no cocoa liquid blocks or cocoa powder are added, so it is light milky yellow. It has a rich flavor of milk and cocoa aroma, sweet and milk taste are strong.

In addition, there are a variety of chocolate products such as filled chocolate, nut chocolate, polished chocolate, etc., to meet the diversified taste needs of consumers.

Cocoa is rich in polyphenols, such as catechins and flavonoids, antioxidants that play a vital role in the body. They are able to neutralize free radicals and reduce damage to the body from oxidative stress, thereby protecting cells from damage and preventing the occurrence of chronic diseases such as cardiovascular disease and cancer. In addition, cocoa is rich in minerals such as magnesium, iron, copper and manganese, which are essential for maintaining normal physiological functions of the human body. Magnesium helps to promote the normal function of muscles and nerves, iron is an important component of hemoglobin, and copper and manganese are involved in the activation of enzymes in the body.

Cocoa and chocolate products with its unique flavor and rich nutritional value has become a popular dessert ingredients around the world. From the cultivation of cocoa beans to the processing of various cocoa products and chocolate products, every link contains ingenuity and wisdom. While enjoying these delicious desserts, we should also pay attention to their nutritional content and health benefits, and eat them in moderation to maintain a healthy lifestyle.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific‘s leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.

The 27th Bakery China would be held on May 19-22, 2025 at National Exhibition and Convention Center (NECC), Shanghai, covering 330,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.

（source: China Food News）