Raw Ingredient Cocoa Mass, Shape : Solid, Packaging Type : Brown

Cocoa Mass, also known as Cocoa Liquor or Cocoa Paste, is made by grinding roasted cocoa beans into a smooth, thick paste. It contains both cocoa solids and cocoa butter in nearly equal proportions, making it the essential base ingredient in chocolate production. Cocoa Mass is prized for its rich, intense chocolate flavor and velvety texture, widely used in confectionery, baking, and chocolate manufacturing.

Appearance: Dark brown, glossy semi-solid paste
Texture: Thick, smooth, and viscous at room temperature
Melting Point: 32–35 °C
Aroma: Strong, rich cocoa/chocolate scent

• Provides authentic, intense chocolate flavor

• Balanced cocoa solids and cocoa butter content for smooth texture

• Versatile base for chocolate, confectionery, and bakery products

• Ideal for artisan chocolatiers and large-scale manufacturers

• Chocolate bars and truffles

• Cocoa-based confectionery and fillings

• Baking and dessert formulations

• Cocoa beverages and sauces

• Cosmetics and skincare (in specialized formulations)

• 10 kg food-grade pails or tins

• 25 kg drums or lined cartons
  Custom packaging and private label solutions available.