What We Do


Our Polish company Segura is a manufacturer of cocoa powder obtained by cryogenically grinding cocoa nibs or cocoa beans at a very low temperature (-80°C). This product, known as ceremonial cocoa, is rapidly gaining popularity in the market. Over the past year, we have maintained an increase in sales of the organic cocoa powder by more than 500% on an annual basis. This is perhaps, because our company is probably the only one in the world offering ground whole cocoa beans or cocoa nibs as a high-fat light brown powder.

Our ceremonial cocoa in powder form (we prefer to use the term "cocoa" instead of "cacao"), retain the valuable macro- and micronutrients, as well as the original flavor and aroma. In our production we apply only organic-certified nibs or beans that grown in Peru, Ecuador, Nicaragua and the Dominican Republic.

In further processing of cocoa powders we obtain also raw ceremonial cocoa in the solid forms of chocolate blocks or slices.

We pack our products into retail high-barrier zip-bags. However, we can also offer cocoa powders in bulk or under "private label". Blocks and slices are available with standard or custom-moulded art and logos.

From Bean to Powder



Cacao Products

Origin & Varieties


Nutrition Information


Differences between Various Cocoa Products

The non-alkalized ceremonial cocoa contains a natural amount of cocoa butter: 52% in the nibs and 46% in the beans, while dark skimmed cacao contains only 10-20%. To better understand the differences between the various cocoa products, we have provided an infographic below:


10 Examples of Using High-Fat Cocoa Powder instead of Cocoa Nibs

  1. In Milk Cocoa Drinks: a simple, convenient application like while preparing the popular dark cocoa. Nibs don’t dissolve in cold and hot milk.
  2. In the Drink of the Gods (El Elixir De Los Dioses): just add a few tablespoons of cocoa powder to boiling water. Nibs don’t dissolve in hot water.
  3. In smoothies: cocoa powder, mixed with other ingredients, creates a well-homogenized drink without small, hard nibs pieces.
  4. For making lattes and cappuccinos: the easiest and fastest way to enhance the taste of your favorite coffee. Nibs do not dissolve in hot water.
  5. In probiotic drinks: cocoa powder blends well with natural yogurt, while nibs are insoluble in it.
  6. In various savory sauces: like probiotic drinks and smoothies, cocoa-based sauces are easy to prepare cold, while nibs would require lengthy blending.
  7. As a nutritional ingredient not just for athletes, cocoa powder is well suited for mixing in a shaker with whey protein and many supplements in powder form.
  8. As a sprinkle for homemade baked goods: the powder alone covers the surface of a chocolate cake well.
  9. For homemade chocolates and creams: the powder mixes easily with sugar and additives, and dissolves at higher temperatures.
  10. Cocoa powder is a versatile ingredient in a ketogenic diet, increasing the fat content of high-protein (meat, poultry, cottage cheese) or high-carbohydrate (oatmeal, sweet breads, fruit) meals. Cocoa nibs are usually not suitable for this purpose.