Cocoa
How to Import Cocoa Powder and Chocolate from Belgium
A buyer's guide to importing Belgian cocoa powder, couverture and chocolate ingredients — grades, packing and shipping.
13 June 2026 6 min read
Belgium and the Netherlands are world centres for cocoa processing and chocolate. This guide helps importers and manufacturers buy EU-origin cocoa powder and chocolate ingredients from verified suppliers.
Choose the right cocoa product
Decide between cocoa powder (natural or alkalised), cocoa butter, cocoa liquor and finished chocolate. Natural powder is lighter and more acidic; alkalised (Dutched) powder is darker and more soluble for beverages and coatings.
- Cocoa powder: natural or alkalised, 10–12% fat
- Cocoa butter and cocoa liquor for chocolate makers
- Couverture, callets and coatings
- Retail chocolate bars
Confirm specification and shelf life
Ask for the specification and COA, and confirm fat content, colour and pH for powders, or cocoa-solids percentage and fat system for chocolate. Chocolate is temperature-sensitive, so handling matters.
Shipping and temperature
Cocoa powder ships in 25 kg bags FOB Antwerp or Rotterdam. Chocolate may need temperature-controlled transport, especially to warm climates. CIF quotations are confirmed once port and quantity are agreed.
Key takeaways
- Belgium and the Netherlands lead cocoa and chocolate
- Choose natural vs alkalised cocoa powder by use
- Confirm fat, colour and pH on the COA
- Chocolate may need temperature-controlled shipping
More reading
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