The powder of the cocoa bean serves as a raw material for a range of Cocoa extracts.
The cacao tree, which grows in most tropical countries, develops fruits, more commonly called cabosses, directly on its trunk or branches. When they are harvested, the cabosses are split open with machetes to gather the beans, which are white at this point. The beans are washed, fermented by immersion, and then dried before being exported.

The beans' distinctive aroma is enhanced by roasting, which is the first process carried out at the factories of the major Cocoa manufacturers. The roasted beans are then pressed to separate the cocoa butter from the powder, which is the aromatic, defatted part used in extraction.
Biolandes' organic Cocoa extracts are derived from a certified powder produced using beans from Tanzania.