CIB 2026 Catalogue — Cocoa Ingredients Bridge

European Cocoa Strategic Sourcing Partner
Since 1992

Cocoa Ingredients Bridge

Cocoa markets are volatile and constantly evolving. We stay ahead by interpreting the market, managing risk, and acting decisively. For over three decades, CIB has secured supply and anticipates and adapts to changing conditions across World. We focus on continuity, fair allocation, and consistent quality — even when the market is under pressure. This is what real resilience looks like in practice.

CIB in figures

Years of experience

35+

Established

1992

Volume

5000 MT+

SKU’s Portfolio

100

Customers

300+

Turnover

40 M€+

2

Strategic Partnership

GIVING PARTNERS OF ALL SIZES ACCESS TO RELIABLE, STRATEGIC PRODUCTION CAPACITY

Leading European distributor of GCB

Strong partnership with SCHOKINAG-
Schokolade-Industrie

Direct sourcing at origin

Access to global processing capacity

Partnerships with leading CEE brands

3

Global Purchasing & Logistic

sourcing countries

10+

full custom service

5000MT+

permanent stock

500MT+

Ecuador

Peru

Côte
d’Ivoire

Ghana

Indonesia

Malaysia

LOGISTICS

• Full-container shipments,
direct from origin

• European cross-docking

• Solid and liquid formats

BUYING STRATEGY

• ICE-linked pricing

• Ratio-based contracting

• Strategic hedging

• Procurement timing &
strategy

• Commodity risk assessment

QUALITY &
SUSTAINABILITY

• Full supply chain traceability

• Independent lab verification

• Pre-shipment validation

• EU regulatory support
(EUDR)

• Cocoa Farmer Support

OPERATIONAL ADVANTAGE

• 48h Delivery for standard portfolio

• LOW MOQ BARRIERS - From 1 EP

• Free Sampling

• Controlled transport conditions

OUR CERTIFICATES

4

Cocoa Powders

CIB delivers a structured portfolio of cocoa powders from leading global processors and origin partners. Natural, alkalized, and high-fat variants — suited to a wide range of applications.

Consistent performance at scale, with strict control of fat content, pH, colour, and fineness.

Beyond supply: application support, recipe optimization, and troubleshooting — in cooperation with accredited laboratories.

100-11

10-12 %

pH 5.1-6.0

DRY

250-11

10-12 %

pH 6.8-7.2

DRY

360-11

10-12 %

pH 6.8-7.4

DRY

390-11

10-12 %

pH 7.4-7.8

DRY

670-11

10-12 %

pH 7.4-8.0

DRY

690-11

10-12 %

pH 7.4-8.0

DRY

690-21

20-22 %

pH 7.4-8.0

DRY

960-11

10-12 %

pH 7.0-9.0

DRY

5

Cocoa Butter & Cocoa Mass

COCOA BUTTER DEODORISED & NATURAL

Cocoa butter obtained from pressed cocoa liquor, offering stable crystallization behaviour, excellent tempering and gloss. Available deodorised and natural, in blocks or liquid

TECHNICAL SPEC V200 DEO

Free Fatty Acids

max 1,75 %

Saponification Value

188-198 mg KOH/g

Unsaponifiable Matter

max 0,5 %

Melting Point

32-36°C

Colour

Light yellow

Odour

Odourless

TECHNICAL SPEC V100-PPP

Free Fatty Acids

max 1,75 %

Saponification Value

188-198 mg KOH/g

Unsaponifiable Matter

max 0,5 %

Melting Point

32-36°C

Colour

Light yellow

Odour

Typical cocoa

PACKAGINGCartonboxLiquidDrops

100% finelly ground cocoa nibs processed into homogenneous cocoa liquor. Full-bodied flavour and natural cocoa butter content for chocolate and industrial applications. Available in blocks or liquid form.

COCOA MASS (COCOA LIQUOR) V-100

Cocoa fat content

min 52 %

pH

5,1-6

Finness <75um

min 99,5%

Moisture

max 2 %

Shell Content

max 1,75 %

Colour

Brown

Odour

Typical cocoa

COCOA CAKE V-100 C11

Cocoa fat content

10 %-12 %

pH

5,1-6

Moisture

max 5 %

Shell Content

max 1,75 %

Colour

Yellowish brown

Odour

Typical cocoa

PACKAGINGCartonboxLiquidDrops

PACKAGINGBig-bag

6

Chocolates

Our chocolate portfolio includes dark, milk and white varieties designed for consistent industrial performance and balanced flavour profiles.

We develop both tailor-made formulations and standardised solutions, available in liquid format and different solid formats (chunks, drops, chips, callets and other customized shapes), adapted to specific processing requirements.

The table below presents a selection of representative products. However, our core focus is not only offering a broad portfolio, but working closely with our partners to develop solutions tailored precisely to their technological and sensory expectations.

With over 300 recipes in our portfolio, we combine technical precision with flexibility. Each formulation is defined by controlled cocoa content, fat composition and rheological parameters, ensuring predictable flow behaviour, stable viscosity and reliable performance across confectionery, bakery and dairy applications.

POSSIBLE RANGE

COCOA MASS
CONTENT

TOTAL FAT
CONTENT

AVAILABLE
FORMS

WHITE

Chocolate

MILK

Chocolate

DARK

Chocolate

Cocoa butter
based on chocolate -
no cocoa mass.

27 - 48 %