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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).
Raw Cocoa Mass
Alkalized Cocoa Powder
Natural Cocoa Powder
Eucalyptol 99.5%
Triethanolamine Acetate 99%
n-Heptane 99%
DL-Methionine 99% (Racemethionine)
Coppe powder electrolytic 99.5%
Nickel Chloride Hydrate 99.95%
Basic Blue-99
2-Chloro Butane [sec-butyl chloride 99%]
Thiamethoxam 0.9% + Fipronil 0.2% GR
Chlorantraniliprole 0.4% GR
Fipronil 0.3% GR
Azadirachtin 0.3%
Bis(dibenzylideneacetone)palladium(0)
Cypermethrin 0.25% DP
Pigment Blue 15:0
Tris(dibenzylideneacetone)dipalladium(0)
Bis(tricyclohexylphosphine)Palladium(0)
Flubendiamide 0.7% GR
Imidacloprid 0.3% GR
Gibberellic Acid 0.001% L
Tris(acetomitrile) tricarbonyl chromium(0)
Emamectin Benzoate 0.9% + Novaluron 5.25% Sc
Gibberellic Acid 0.186% SP
Gibberellic Acid 0.186% WP
Glucosylceramide (d18:1/22:0)
Mono Potassium Phosphate 0-52-34
Mono Ammonium Phosphate 12-61-0
Ashwagandha Root Extract (Withania somnifera) 5.0%
Thiamethoxam 1% + Chlorantraniliprole 0.5% GR
Tricyclazole 18.0% + Tebuconazole 14.4% Sc
Azoxystrobin 4.8% + Chlorothalonil 40.0% SC
Cartap Hydrochloride 4% + Fipronil 0.5% Cg
SODIUM PARA-NITRO PHENOLATE 0.3 % SL
1-Naphthyl Magnesium Bromide 0.25M in THF
Acetamiprid 0.4% + Chlorpyrifos 20% w/w EC
Methyl Magensium Chloride 3.0 M solution in THF
tert-Butyl Magnesium Bromide 0.5M in THF
1,8-Diazabicyclo[5.4.0]undec-7-ene
1-Propenyl Magnesium Bromide 0.5M in THF
1-Propynyl Magnesium Bromide 0.5M in THF
3-Amino-3-azabicycIo[3.3.0]octane hydrochloride
2-Fluoro Phenyl Magnesium Bromide 0.5M in THF
1-Phenyl-3-oxabicyclo[3.1.0]hexan-2-one
2-Chloro Phenyl Magnesium Bromide 1.0M in DEE
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
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Chemical Properties & Specifications
Base material for dark, milk, and couverture chocolate production. May undergo deodorization or fine filtration
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.
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