Description
Product Variants
Natural Cocoa Mass
Produced from carefully roasted beans without any alkalizing treatment. The flavour is pronounced and complex – notes of fruit, earthiness, and genuine bitterness that experienced chocolate makers look for. The pH is naturally acidic, typically between 5.0 and 5.8. This is the grade that gives dark chocolate its edge.
Alkalized Cocoa Mass
The Dutching process is applied before or after grinding to moderate the acidity and shift the flavour profile towards a smoother, less astringent character. The colour deepens noticeably – useful when your finished chocolate or cocoa-based coating needs a richer visual appeal alongside a milder taste.
Key Specifications
- Fat content: 50–55% (natural), consistent across batches
- Fineness: below 30 microns for smooth processing in ball mills and refiners
- Shell content within industry-standard limits
- Moisture: below 1%
- Available in both natural and alkalized grades on standing order
Who Uses Cocoa Mass
Dedicated chocolate manufacturers, couverture producers, compound coating manufacturers, and confectionery companies that blend their own recipes.
Packaging
Standard: 25 kg solid blocks
Temperature note: Keep below 28°C; blocks soften above 32°C – plan handling and storage accordingly
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