Morde Foods Private Limited

Since time immortal, chocolate has been a relishing food item around the globe. Recently, it has emerged as the perfect gift materials on various festive occasions and personal celebrations. We present a wide range of branded chocolates, which include branded as well as handmade chocolate products - available in different packaging.

The broken-up chocolate pieces are mixed in the batter of chocolate chip cookie, and are normally irregular in shape.

These are manufactured using high grade material of production, and adhere to the food safety & hygiene norms of the industry. This product finds its application in bakeries, hotels and various catering establishments.

Chocopaste is used as chocolate cream for biscuits, and also used as centre filling for pastries. It is also used by bakers, confectioners and ice cream manufacturers. Choco bar ice creams and Chocolate flavoured ice creams are made out of chocopaste. We are manufacturing two varieties of Chocopaste. One is Dark Chocopaste and other is Milk Chocopaste.

Packing is 25 Kg carton with 25 numbers of one Kilogram packets inside each master carton. Apart from this we are manufacturing another product known as Belgium Chocopaste, which is very thin and can be poured from one vessel to another. It is very rich in flavour. Packing is 25 Kg jars.

We offer fine quality coco powder that are prepared from partially fermented fatty seed of the cacao from which chocolate is made. The dry coco powder is made by grinding cocoa seeds removing the cocoa butter from the dark, bitter cocoa solids. Our coco powder are mostly used in bakery, ice cream, biscuits etc.

We make both organic and natural Cocoa Butter. Cocoa Butter is made out of Cocoa mass with the help of hydraulic butter press. Cocoa butter is the ivory-colored natural fat of the cocoa bean extracted during the manufacturing process of producing chocolate and cocoa powder. It has a very subtle mellow flavor that gives chocolate its creamy smooth, melt-in-your-mouth texture. The quality of the Cocoa Butter depends on the quality of the bean it came from and the process of separating it from the chocolate liquor. Cocoa Butter is solid at room temperature but it has a low melting point and it does change from a solid to a liquid quickly.

The quality of chocolate depends on the amount of cocoa butter added during processing.

Cocoa kernels and nibs are ground into a paste after roasting of cocoa beans is called cocoa mass. Our expertise and technology allow the production of different types of cocoa mass. We are also producing cocoa liquors from carefully chosen cocoa beans. Our specialized cocoa mass is consistent in quality and is also as per the needs of individual customers.