Cocoa Mass (Mixture of cocoa solids and cocoa butter) is the paste obtained by grinding shelled, roasted cocoa beans into a smooth, homogeneous mixture in a refine form. For its refined form, it has undergone deodorization and particle reduction for uniform consistency and controlled flavor. Cocoa mass serves as the base material for chocolate and cocoa-based confectionery, often further processed into cocoa powder and cocoa butter. Cocoa Mass is very much integral to chocolate production, serving as the core cocoa component in confectionery, molded bars, and specialty sweets. Cocoa mass manufacturers and suppliers call it explicitly as (Cocoa liquor or Chocolate liquor or Cocoa paste).
Cocoa Mass (Mixture of cocoa solids and cocoa butter) is the paste obtained by grinding shelled, roasted cocoa beans into a smooth, homogeneous mixture in a refine form. For its refined form, it has undergone deodorization and particle reduction for uniform consistency and controlled flavor. Cocoa mass serves as the base material for chocolate and cocoa-based confectionery, often further processed into cocoa powder and cocoa butter. Cocoa Mass is very much integral to chocolate production, serving as the core cocoa component in confectionery, molded bars, and specialty sweets. Cocoa mass manufacturers and suppliers call it explicitly as (Cocoa liquor or Chocolate liquor or Cocoa paste).
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Food & Nutrition
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Food Ingredients
Cocoa & Chocolate Derivatives
Included in Quote
Included in Quote
Included in Quote
Included in Quote
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Chemical Properties & Specifications
Not hazardous
Contains cocoa (potential allergen for sensitive individuals)
Compliant with Codex and EU norms
Base material for dark, milk, and couverture chocolate production. May undergo deodorization or fine filtration
Used in the formulation of dark, milk, and compound chocolates as the primary cocoa content.
Acts as a base for flavor profiling in premium chocolates and filled desserts.
Used in industrial glazes and coatings for bakery and snack items.
Flavor-Controlled Profile: Lower acidity and bitterness for mass-market palatability Consistent Particle Size: Processed for smooth texture in confectionery Customizable Cocoa Ratios: Adjustable solids to fat content Heat-Stable: Compatible with baking and high-temperature applications
10–20 °C, cool & dry environment
Block form in liners, 25 kg cartons or (Customer packaging)
12–18 months under recommended storage
Containerized with temperature insulation for tropical zones