Become a Distributor

Your Global Partner in Premium Cocoa

Delivering Quality and Trust Worldwide

Walksea Industries has covered a long journey in the cocoa industry that has resulted in a better, richer, and smoother taste and quality. We are one of the leading cocoa exporters to Dubai and one of the reliable cocoa exporters in the United Arab Emirates. Our product line covers cocoa beans, cocoa husk/shell, cocoa mass, cocoa butter, and cocoa powder, having a pinch of commitment, quality, and ethical sourcing. We own ethically sourced, best cocoa beans from Africa and global certifications ensuring every product carries the true essence of indulgence, excellence, and energy. 

Explore our wide range and experience why Walksea Industries is the choice your business should make.

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ABOUT WALKSEA

Powered by Cocoa- Inspired by Premium flavors

With us, cocoa is merely an ingredient- it’s our energy source. Like a perfect cup of hot chocolate, our cocoa products infuse vitality and inspiration into every creation. As a premium cocoa exporter to Iran and Saudi Arabia, we deliver superior-quality cocoa powder, cocoa husk, cocoa butter, and cocoa mass so you can make bakeries and chocolateries across the Middle East. From our cocoa processing plants in India and Indonesia, we export cocoa products across Iran and the entire Middle-East to rank as the top cocoa exporter for chocolate factories in Iran. We stand strong on purity, consistency, and ethical sourcing. 

  • Pioneering new cocoa flavors
  • Exporting with international certifications.
  • Partner-focused approach
  • Expert delivery
  • Responsible sourcing
  • Traceable delivery across Middle East and beyond
  • Premium quality, every batch
Premium Cocoa Powder For Everyone

Premium Cocoa Powder For Everyone

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SPECIAL COCOA VARIETIES

Premium Cocoa Powder for Every Industry

Pure Pressed Cocoa Butter

Smooth, aromatic, and naturally rich cocoa butter is the perfect ingredient for chocolates, cosmetics, and pharmaceuticals. It is known for its creamy texture and long shelf life, delivering purity and performance.

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Premium Quality Cocoa Mass

Prepared from high-quality nibs, our cocoa mass brings bold flavor and texture to dark chocolates and bakery recipes. We are the preferred cocoa exporter to Iraq and the most picked industrial cocoa mass exporter for bakery use Middle East.

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A+ Grade Cocoa Beans

These cocoa beans are fermented to perfection and deliver a flavor that is lasting. As the dependable cocoa exporter to Saudi Arabia, we deliver consistent quality for exporters sourcing premium industrial cocoa beans in Jeddah.

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Coverture Dark/Milk/White

It has the flavor of sophistication in a range- rich, glossy, and crafted with superior cocoa butter for flawless tempering. This one is available in Dark, Milk, and White for the professionals sourcing premium ingredients for cocoa butter Iraq price per kg market.

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Standard Quality Cocoa Nibs

Crispy, antioxidant-rich cocoa nibs that enhance desserts, artisanal chocolates, and health bars. We are the trusted cocoa nibs distributor in Saudi Arabia, helping brands buy cocoa nibs in bulk in Iran with quality assurance.

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Standard Quality Cocoa Husk

Nutrient-dense cocoa husks are perfect for composting, animal feed, and sustainable fertilizers. As the trusted cocoa processing raw material exporter to Iran, we support eco-friendly and zero-waste cocoa farming

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More to Our Cocoa Range

ROLATINA SWEETS COFFEE

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$ 13.35

OUR SPECIAL MENU
MENU

Cocoa HOUSE

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Americano Cocoa

$ 5.35

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Mocha Latte

$ 7.15

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Double Expresso

$ 9.55

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Black Cappucino

$ 3.85

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Flat White

$ 8.25

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balinese Green Cocoa

$ 10.05

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Chestnut Espresso

$ 12.55

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GUATEMALA Cocoa

$ 11.73

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FRAPPE PREMIUM

$ 14.05

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hot indian Cocoa

$ 15.52

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Irish Moccaccino

$ 13.42

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Serving ingredients with great energy and taste- Our secret to cocoa excellence.

Words from Our Clients

OUR CLIENTS SAID

Testimonial

Working with Walksea Industries has been a game-changer for our product line. The consistency in quality, along with their ability to deliver on time, has helped us scale confidently. Their team is responsive, knowledgeable, and truly cares about long-term partnerships.

Ravi Khanna
Ravi Khanna

Procurement Head

We value transparency and ethical sourcing, and Walksea ticks every box. From the initial sample to full-scale supply, their commitment to excellence has been evident. Their cocoa products have elevated the taste and texture of our baked goods.

Rohan kumar
Rohan kumar

R&D Manager

In an industry where reliability is rare, Walksea delivers. Their premium cocoa range, combined with world-class support, makes them our preferred supplier across multiple markets. Their understanding of global compliance gives us total peace of mind.

Ashish Kumar
Ashish Kumar

Operations Director

Partnering with Walksea Industries has transformed our production line. Their premium cocoa has elevated the flavor & consistency of every batch. They not only deliver top-quality products but also unmatched reliability and support. Working with them has been a pleasure—professional, responsive, and always on time.

Neha Kapoor
Neha Kapoor

Head of Product Development

Proven Client Satisfaction

Our Happy Clients

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Cocoa BEAN PROCESS

We document every Cocoa bean process until it is served

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PROCESS
LEGALLY VERIFIED CREDENTIALS

Our Legality and Certifications

Contact Our Team

Phone

+91 9211300703

Landline No

+91-0120-3660605

Email

info@walkseaindustries.com

Address

GF-20, Fahad Building Hor Ul Anz, P.O. Box 87556, Dubai, UAE

Contact Us
S.NoParametersStandard ValueResult
1DescriptionFree from rancid Taste, Foreign matter and abnormal tasteAs Per Std
2ColourLight yellowishAs Per Std
3FlavourClean & MildAs Per Std
4Moisture % (Max)0.1%0.09%
5Free Fatty Acid, as Oleic acid % max1.75%1.45
6Iodine values33–4237.88
7Peroxide values (Max)4 meq.0.65
8Saponification value188–198192.40
9Melting point C30–40°C34.40
10S-gr-Specific gravity0.900–0.9120.905
11RI Refractive Index at 40°C1.455–1.4581.455
12USM–Unaponifiable matter Max0.35%0.28
13Total Plate Count Cfu/g (max)5000 Max/gm100 cfu
14Yeast & mould Count, Cfu/(max)50 Max/gm< 10 cfu
15Coliform / gmAbsentAbsent
16E.coli Cfu/ gmAbsentAbsent
17S. Aureus /gmAbsentAbsent
18Listeria monocytogenes /gmAbsentAbsent
19Salmonella & Shigella /250gmAbsentAbsent
20FAT Content45–60%52%
Physical Characteristics
ParameterStandardTest Procedure
Colour & AppearanceFine brown colour mass, free from extraneous matterVisual
Odour & TasteCharacteristic Cocoa Aroma and flavourOrganoleptic

Chemical Characteristics
ParameterStandardTest Procedure
Moisture2.0% maxIS 11923 - 1986
Fat content48% MinIS 11923 - 1986
pH (10% solution)4.8 – 6.2pH Meter
Acid insoluble ash (Moisture & fat free basis)1.0% MaxIS 1164:1986
Particle size passing through 150 mesh (wet sieving)99.0% minimumIS 11923 - 1986
Alkalinity of total ash K2O% by weight (Moisture & fat free basis)Not more than 12.0IS 11923 - 1986
Heavy metal contaminants, Naturally Occurring Toxins, Residues (Insecticides & Pesticides)Complies to FSSR (2.1;2.2;2.3;2.4)DGHS 2005

Microbiological Characteristics
ParameterStandardTest Procedure
Total aerobic plate count / g5000 MaxIS 5402 : 2012
Yeast & Mold / g100 MaxIS 5403 : 1999
E.coli / 0.1gAbsentIS 5887:1976
Salmonella / 25gAbsentIS 5887:1999

Nutritional Information per 100g (approximate values)
Energy626.4 kcal
Protein14.9 g
Carbohydrate29.2 g
- Of which sugar0.0 g
Fat50.0 g
Saturated Fat35.2 g
Trans Fat0.0 g
ParametersTest Report
Fermented Cocoa98%
Size90-110 Beans/100 Gram
Fat Content49-52%
FlavourTent to Bitter
Humidity7.4%
ColourBrown to Dark Brown
Seeds Smell Smoky or HammyNo
Foreign Matter Level (s/s)0.00%
Water Content (s/s)6.9%
Impurity Level (s/s)0.4%
Broken Seeds (s/s)0.0%
Moldy Seed Level (s/s)2.3%

“Coverture dark” refers to dark chocolate compound, a type of chocolate substitute used in baking and confectionery that contains vegetable fats instead of cocoa butter, making it cheaper and easier to use as it hardens without tempering. It is made with a blend of sugar, hydrogenated vegetable fat, cocoa solids, and emulsifiers, and is ideal for making products like homemade chocolates, cakes, and muffins.

“Coverture milk” can refer to either the chemical composition of milk, which is a complex mixture, or to a chocolate-like product made from cocoa and other ingredients, which is a compound in a culinary sense. Chemically, milk is a mixture of water, fat, proteins (casein and whey), lactose (sugar), and minerals, along with vitamins and other trace substances. In food products, a “milk compound” is a confectionery product that mimics chocolate but is made with vegetable fat instead of cocoa butter.

“Coverture white” typically refers to white compound chocolate, a confectionery product made from sugar, vegetable fat, and milk solids, designed to be cheaper and easier to use than traditional white chocolate. It is used in baking and confectionery, is often labeled as containing trans fats and allergens like milk and soy, and has a high-calorie, high-fat, and high-sugar profile

Test DescriptionUnitSpecificationMethodRemarks
FFA as Lauric%0.1 maxAOCS Ca 5a-40Included in COA
Acid Value-0.28 maxAOCS Cd 3d-63Included in COA
Peroxide ValueMeq/kg1.0 max at the time of receipt at customer’s endAOCS Cd 8-53Included in COA. Please note PV increases with time during storage
Moisture & Volatiles%0.1 maxAOCS Ca 2c-25Included in COA
Lovibond Colour in 5.25″ cell-1R10YAOCS Cc 13b-45Included in COA
Iodine Value-2.0 maxAOCS Cd 1-25Included in COA
Unsaponifiable Matter%0.5 maxAOCS Ca 6a-40Once in 6 months
Slip Melting Point°C34-36AOCS Cc 1-25Included in COA
Fatty Acid CompositionGms of fatty acid/100 gms of fat-IUPAC 2.301Mentioned on CoA
SAFA%98-99.5--
MUFA%0-0.5--
PUFA%0-0.5--
TRANS FA%<< 1.0--
Additives-As per customer request--
Adulteration Tests---Included in COA
Argemone Oil-NegativeIS 548 PART II-
Heavy MetalsppmComplies FSS&RAOAC-17th EditionOnce in 6 months
Pesticide ResiduesppmComplies FSS&RAOAC-17th EditionOnce in 6 months
QualityValue
Protein15.7–17.7%
Fat5.8–12.9%
Starch7.4–7.6%
Sugar2.5–5.8%
Raw Fiber14.3–18.8%
Ash7.4–8.7%
Moisture3.9–7.4%

    Cocoa BeansCocoa ButterCocoa MassCocoa NibsCocoa HusksCoverture Dark/Milk/White⁠Buttons & Drops Dark /Milk/WhiteCompound – Dark / Milk / WhiteNatural Cocoa PowderAlkalized Cocoa Powder


    “Compound dark” refers to dark chocolate compound, a type of chocolate substitute used in baking and confectionery that contains vegetable fats instead of cocoa butter, making it cheaper and easier to use as it hardens without tempering. It is made with a blend of sugar, hydrogenated vegetable fat, cocoa solids, and emulsifiers, and is ideal for making products like homemade chocolates, cakes, and muffins.

    “Compound milk” can refer to either the chemical composition of milk, which is a complex mixture, or to a chocolate-like product made from cocoa and other ingredients, which is a compound in a culinary sense. Chemically, milk is a mixture of water, fat, proteins (casein and whey), lactose (sugar), and minerals, along with vitamins and other trace substances. In food products, a “milk compound” is a confectionery product that mimics chocolate but is made with vegetable fat instead of cocoa butter.

    “Compound white” typically refers to white compound chocolate, a confectionery product made from sugar, vegetable fat, and milk solids, designed to be cheaper and easier to use than traditional white chocolate. It is used in baking and confectionery, is often labeled as containing trans fats and allergens like milk and soy, and has a high-calorie, high-fat, and high-sugar profile

    ParametersValue
    AppearancesFine, brown powder
    Moisture Content %3.21%
    Fat Content (%)10.87%
    Fineness (%) by 200 mesh99.58%
    pH6.6
    Total Ash4.41%
    Total Plate Count1881 cfu/gm
    Yeast Count< 10 cfu/gm
    Mould Count< 10 cfu/gm
    SalmonellaNegative
    E coliNegative
    Packaging Type25kg 3 Ply Craft Paper Bags
    Country of OriginINDONESIA, INDIA, CHINA