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Cocoa mass

grounded cacao nibs

Cocoa Mass

Other Name(s):

Theobroma Cacao (Cocoa) Mass; Cocoa Liquor; Chocolate Liquor

Cacao trees grow happily in rainforest type environments. Hot and wet climates with rich soil profiles yield beautiful cacao trees. Cacao trees are native to central America but have become widely cultivated in central Africa and Southeast Asia.

Is Cocoa Mass Faithful to Nature?

Yes.

Cocoa Mass is a natural ingredient which can be made from organic, fair-trade and sustainable raw materials.

Benefits: Why is Cocoa Mass Used?

Enhances Chocolate Flavour

Cocoa Mass delivers a highly potent chocolatey flavour and intensifies chocolate flavours and aromas.

Versatile

Cocoa mass is used in a diversity of food items such as ice creams, cakes, ganaches, pralines to get a darker colour and intense flavour.

Simple & Effective

Only an addition of sugar and cocoa butter to cocoa mass is needed to get a dark chocolate with a high percentage of cocoa.

100% Pure

Cocoa mass is 100% and does not include any other ingredients allowing you to develop pure and delicious recipes.

Cocoa Mass is found in dark chocolate ranging from 85%, 75% to 65%.

Cocoa Mass is made by finely grinding down roasted cacao nibs. The physical grinding process renders a very viscous liquid that will become solid once cooled. Optionally, alkali ingredients like potassium, or sodium bicarbonate, carbonate, or hydroxide may be added to reduce acidity or bitterness.

Cocoa Mass usually contains approximately 45-60% cocoa butter.

Another name for Cocoa Mass is “Chocolate Liquor”. This is not to be confused with chocolate flavoured alcoholic dessert beverages known as “Chocolate Liqueurs”.

Notice: The information provided here is not intended as medical advice and is for educational purposes only.

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