Description
Ground roasted cocoa bean mass, equivalent to cocoa liquor and used interchangeably in the chocolate industry. Available in melted liquid form for industrial chocolate manufacturing or solidified block form for warehouse storage.
Dark brown solid blocks or molten dark brown liquid with characteristic intense chocolate aroma. Approximately 50 to 56 percent natural cocoa butter and 44 to 50 percent cocoa solids.
We supply food-grade Cocoa Mass from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include standard natural cocoa mass, alkalized cocoa mass (Dutched), origin-specific grades for specialty chocolate, and organic-certified grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, fat content, pH, fineness, and microbiology.
Introduction
Cocoa mass is the industrial name most commonly used in chocolate manufacturing contracts and trade documentation, where cocoa liquor is the more consumer-facing term used in artisan and retail communications.
The product is functionally identical regardless of name, consisting of ground roasted cocoa beans with both cocoa solids and cocoa butter intact. The choice between melted liquid format and solid block format depends on use volume and handling logistics.
Alkalization, also known as Dutching, treats the cocoa mass with potassium or sodium carbonate to reduce natural acidity and develop a darker color and milder flavor. The Dutched product is preferred for hot chocolate, ice cream, and certain baking applications.
The fat content of cocoa mass provides natural cocoa butter to chocolate formulations without separate cocoa butter addition, although most premium chocolate recipes add additional cocoa butter beyond the natural level to optimize flow and finish.
Where it is used
- Industrial chocolate manufacturing for dark and milk chocolate
- Compound chocolate and chocolate coating manufacturing
- Ice cream chocolate flake and ribbon production
- Bakery chocolate filling and frosting manufacturing
- Confectionery enrobing and coating systems
- Hot chocolate beverage manufacturing
- Chocolate-flavored protein bar and snack manufacturing
- Pharmaceutical and nutraceutical chocolate-coated supplement manufacturing
Technical data
| Item | Specification |
|---|---|
| Appearance | Dark brown solid blocks or molten liquid |
| Moisture | ≤ 1.5% |
| Fat (cocoa butter) | 50% to 56% |
| pH (10% suspension) | 5.0 to 5.8 (natural) or 6.5 to 7.5 (alkalized) |
| Fineness | ≥ 99.0% through 75 micrometer sieve |
| Total plate count | ≤ 5,000 cfu/g |
| Salmonella | Negative in 25g |
| Processing | Natural or alkalized per customer specification |
| Origin | Per customer specification |
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