Callebaut 100% Cocoa Mass Easymelt 2.5kg

Product Information

Cocoa Mass and Cocoa Paste are the same ingredient. These are the names used commonly in Mexico through Central America and South America. By definition this is an unsweetened chocolate. For instance, while dark chocolate, which contains a high percentage of cocoa liquor, is often vegan, milk chocolate is not as it contains milk, an animal-derived ingredient. This means that everyone, regardless of dietary preferences or requirements, can savour their quality dark chocolates without compromise.

This liquid, which consists of both non-fat cocoa solids and cocoa butter (the natural fat present in the bean), solidifies at room temperature and becomes cocoa mass. Cocoa powder is produced by extracting most of the fat (cocoa butter) from the cocoa beans and grinding the remaining material. The exact amount can vary depending on the specific type of cocoa bean and the way it’s processed, but in general, cocoa mass does have a small amount of caffeine.

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However, it’s important to note that while cocoa mass itself is vegan and dairy-free, it is often used in the production of various types of chocolate, some of which may include added ingredients such as milk or other animal-derived products. Dutch and Natural Blend Cocoa both originate from the same source – the cacao bean, but the processing methods used result in quite different end products. This cocoa liquor contains both cocoa solids (which lend the distinctive chocolate flavour) and cocoa butter (providing the creamy, melt-in-your-mouth texture). At Whitakers, our passion for chocolate is matched only by our commitment to quality. We firmly believe in using only 100% natural ingredients in our chocolates.

Strict regulations in many countries, including the UK, specify that white chocolate must contain at least 20% cocoa butter to qualify as ‘white chocolate’. This type of chocolate is not for the faint-hearted, as it has a very strong, intensely bitter flavour. Apak R, Güclü L, Őzyürek M, Celik SE. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchim Acta. 2008; 160(4):413–419. doi: 10.1007/s00604-007-0777-0. [ CrossRef] [ Google Scholar] Pressing: Finally, to obtain cocoa solids, the chocolate liquor is pressed to squeeze out the cocoa butter. The remaining hard, dry cake is the cocoa solids, which is then ground down to create cocoa powder. Cocoa liquor, the heart and soul of chocolate, carries with it the promise of indulgence and delight that is delivered in each bite of our beloved confectionery.As expert chocolatiers with over 130 years of experience at Whitakers Chocolates, we’ve seen firsthand the significant role that cocoa liquor plays in chocolate production. From a chocolatier’s perspective, understanding cocoa mass and how it interacts with other ingredients is crucial in crafting a perfectly balanced chocolate. The cocoa beans, once fermented, are dried, roasted and ground to produce cocoa powder, which is used to create chocolate, as well as an array of other products including hot cocoa, chocolate syrup, and cocoa-flavoured desserts and sweets. Couverture is chocolate with a higher cocoa butter (32-39%) content than your typical baking or eating chocolate. The smooth and silky mouthfeel of a premium chocolate couverture is due to a refining process. Couverture is meant to be melted and tempered for further use such as enrobing, dipping, etc. Milk chocolate is actually a hybrid, because while dark chocolate is basically cacao + sugar, milk chocolates are based in lots of cocoa butter + sugar plus a bit of chocolate liquor & milk powder. But chocolate liquor delivers a lot more than flavor to the final product.

This is our most dark chocolate flavored 100% type with a delicate flair. This chocolate accentuates the floral and plum like taste of this cacao variety. On the other hand, chocolate liqueur is an alcohol flavored like chocolate. Some such examples are Creme de Cacao or Godiva Dark Chocolate Liqueur, both of which make use of cacao nibs to give them their characteristic flavors. Since there's no standard definition for a chocolate liqueur, over the decades, a variety of recipes have emerged. Yes, cocoa mass is naturally gluten-free. It is derived solely from cocoa beans, which are naturally devoid of gluten. Perhaps what amazes me the most is the transformation that the cocoa bean undergoes – from a simple bean grown on a tree in tropical climes to an indispensable ingredient in kitchens and confectioneries all over the world.Baceral Leite P, Fonseca ML, França Opretzka LC, Soares SE, Da Silva BE. Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from “witch broom disease” resistant and non resistant cocoa cultivars. Ciênc Agrotec Lavras. 2013; 37(3):244–250. doi: 10.1590/S1413-70542013000300007. [ CrossRef] [ Google Scholar]

Flavor Impact: Cocoa liquor is a primary contributor to the flavor profile of chocolate. The quality of cocoa beans, the processing methods used, and the specific blend of cocoa solids and cocoa butter in the liquor can all influence the taste and aroma of the final chocolate product. Over the years, we’ve meticulously experimented with various cocoa solid percentages to achieve this balance. As a chocolatier, I take great pride in utilising this wonderful ingredient to create moments of joy and indulgence. While ‘cocoa liquor’ is a non-alcoholic product used in the production of chocolate, ‘chocolate liqueur’ is a different concept altogether.Our dark chocolate has a minimum of 55% cocoa solids, a level that we’ve found offers a well-balanced, rich, but smooth taste. Step 4: Chocolate liquor or cocoa mass can be broken down into cocoa butter and cocoa fiber - cocoa solids. All cocoa bean fat is cocoa butter which is a plant fat. So while cocoa liquor (aka cacao liquor) is actually an alcoholic liquor more comparable to a fruit wine, chocolate liquor is unsweetened liquid chocolate. Chocolate liquor in a large refiner. How Is Chocolate Liquor Used? Roasting: The dried beans are roasted to bring out their full flavour and aroma. The roasting temperature and duration can significantly affect the flavour of the final product, and it’s here that the skill of the chocolatier truly comes into play.