cocoa mass

The higher the percentage of cocoa mass, the more strong, bittersweet, complex flavors in the chocolate.

The beans are ground into cocoa mass (cocoa paste).

The cocoa mass is then milled and kneaded smooth for hours or even days, in a process called conching.

The bean flesh is ground to a paste called cocoa mass or chocolate liquor, which is quite bitter.

Cocoa solids are a combination of cocoa mass and cocoa butter.

The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form.

Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor.

Chocolate liquor (cocoa liquor) is pure cocoa mass in liquid form.

Cocoa powder is produced from the cocoa mass by removing some of the cocoa butter.

For milk chocolate (5 percent to about 50 percent cocoa mass) manufacturers add dry or condensed whole milk.

Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, and chocolate.

It is a creamy milk chocolate that includes 62 percent cocoa mass, a level previously undreamed of for milk chocolate.

Vegans have a non-dairy equivalent made of sugar (non-refined), cocoa mass, cocoa butter, and vanillin.

Whittlesey finds Valrhona best because of its flavor - and because it came up with Araguani chocolate, which contains 72 percent cocoa mass.

Dark chocolate (about 50 percent to 99 percent cocoa mass) is generally cocoa mass, sugar and lecithin.

Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions.

We use more cocoa mass in our milk chocolate than the majority of chocolate producers, therefore placing the emphasis on the chocolate rather than the milk.

CONCHING - The milling and kneading of cocoa mass in its first stage of processing.

"Wiener (Viennese) Nougat" is a variant which contains only sugar, cocoa butter, nuts, and cocoa mass, and has a mellow consistency.

Cocoa Mass Gives, depending on sort and quality, a distinct flavour, the greater the cocoa mass content the stronger and more bitter the chocolate tastes.

When the Dutchman Coenraad Johannes van Houten managed to press out the cocoa mass, the additional ingredients cocoa butter and cocoa powder were created.

At each step, we have to work to keep the clean taste of milk and not overwhelm it with the strength of the cocoa mass, then balance them both with sweetness.”

Ingredients include sugar, wheatflour, cocoa mass, cocoa butter, whey products, glucose syrup, emulsifier, soya lecithin, whole milk powder, salt, raising agents, sodium bicarbonate, citric acid, and flavouring.

Fanatics are devoted to Michel Cluizel's super-bitter Noir Infini, which is 99 percent pure cocoa mass, even though 85 percent is considered the upper limit of palatability for most mortals.

It has been producing a variety of products - semi finished items like cocoa mass, cocoa butter, cocoa powder and finished products in moulded line, count line and chocolate drink etc.