IDR 0
Yellowish white, characteristic of panax ginseng with a slightly herbal taste.
Dark brown to black robusta extract with a burnt and dark chocolate aroma. Burnt, smoky, sour, and bitter taste.
Suitable for: beverages (black coffee, coffee latte), dairy base (ice cream), bakery (brownies, cream filling, cookies), and confectionery.
Cocoa liquid extract channels a creamy taste. Low dosage, low residue, and easy to use. Soluble in water with turbidity.
Cocoa paste produced from natural cocoa reflects an authentic astringent, chocolaty, and acid flavor.
Dark to dark brown viscous liquid gives a cocoa chocolate aroma and taste. Soluble in water, low dosage, and no residue.