Description

Cocoa Mass is a single ingredient chocolate ground from the seeds of cacao – nothing is added. Cocoa mass is the first step ingredient that can be milled further to make all types of chocolates, cocoa cake, cocoa powder and cocoa butter.

Also know is cocoa liquor, it is produced from cocoa beans that have been fermented, dried, roasted, and separated from their shell. The cocoa beans are then ground into cocoa mass (cocoa paste).

Cocoa solids are the non-fatty portion of the cacao seed—usually 45-50% by mass, depending on the environmental origin and genetics of the seed.

Cocoa solids are particularly interesting for their heavy concentrations of flavinols and other antioxidants, demonstrating some compelling health benefits in recent studies.