In the chocolate industry, two concepts are often confused: cocoa mass (paste) and chocolate mass. At first glance, they appear to be the same product, obtained by grinding and crushing cocoa beans into a thick, plastic mass. However, if we carefully analyse the quality of the raw materials used, the manufacturing technology, and the area of application, the differences become fundamental.
Raw Material Quality:
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Cocoa mass (paste) is made from conventional Forastero cocoa beans or artificially bred hybrids, resulting in a flat taste without brightness, expressiveness, or depth.
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Chocolate mass is made from selected and well-fermented Criollo and Trinitario cocoa beans, offering a pronounced flavour and aroma profile with notes of tropical fruits, flowers, dried fruits, and spices.
Production Technology:
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To produce cocoa mass, beans are roasted at high temperatures and intensively ground in ball or roller mills to acquire a standard and uniform taste.
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To produce chocolate mass, beans are roasted according to a specially developed protocol and ground in granite mills (melangers) to reveal a fruity and floral palette and a long-lasting aftertaste.
Area of Application:
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Cocoa mass is a raw material for the production of standardised products, serving as a base for chocolate beverages and glazes where price and stability are the priority.
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Chocolate mass is a product for Master Chocolatiers working in the premium segments. It is a tool for expressing individuality and originality when achieving the highest result is a priority over the cost of resources.