Unsweetened 100% cocoa mass can be a useful starting ingredient for a vegan dessert. It gives you control over the other ingredients and sweetness. Suitability still depends on the exact cocoa product and every other ingredient in the finished recipe.<\/p>\n
Read the ingredient list, allergen information and any precautionary statements on the current product label. A vegan description is not an allergen-free guarantee. The Food Standards Agency highlights this distinction<\/a>: cross-contact with allergens can still occur.<\/p>\n Check plant-based drinks, fats, inclusions and decorations as carefully as the cocoa mass. If a customer needs a specific allergen excluded, use verified ingredient and handling information rather than inferring safety from a vegan symbol.<\/p>\n Cocoa mass brings cocoa solids and cocoa butter into the recipe without added sugar. Replacing a sweetened chocolate with the same weight of cocoa mass changes the sugar and fat balance. It also differs from cocoa powder. Work from a formulation designed for the ingredient you have chosen.<\/p>\n For a first trial, keep a written record of quantities, preparation and cooling. Evaluate the finished texture and flavour at the serving temperature. Changing the plant-based liquid or fat later can change the result, so test substitutions before serving or scaling production.<\/p>\n100% mass is not a ready-made sweetened chocolate<\/h2>\n
Choose an origin for the recipe<\/h2>\n