The choice between industrial chocolate mass and craft chocolate mass is not just a rivalry between products; it is a clash between the philosophies of affordable consumption and individual self-expression. The main differences lie in aroma, flavour, quality, technological sophistication, and uniqueness.
Raw Materials & Production:
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Industrial chocolate mass relies on a fully automated process to minimise production costs. It is made from conventional cocoa beans subjected to intense roasting and grinding in ball or roller mills, which results in a bitter, astringent taste. To fix this flat profile, various food additives, colourings, and flavour enhancers are added.
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Craft chocolate mass is made from selected and well-fermented Specialty cacao beans (Criollo and Trinitario). It combines manual and mechanical operations, using gentle roasting and granite melangers to create a silky, smooth texture. To preserve naturalness, no food additives, preservatives, or flavourings are used.
Technological Superiority of Craft Chocolate:
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No Lecithin: Craft chocolate masses do not contain lecithin, meaning they are able to absorb more liquid. This allows for a completely new approach to making ganache with a more plastic consistency that spreads evenly, hardens quickly, and forms a smooth, shiny coating.
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Thermal Stability: Craft chocolate mass does not burn at high temperatures and remains plastic after cooling. For example, chocolate chips made from craft chocolate melt when heated, but return to their original shape when cooled without migrating into the dough.
Purpose and Uniqueness: While industrial chocolate is mass-produced to satisfy everyday demand with a standard taste , craft chocolate mass empowers confectioners to realise any original ideas. Its natural, rich flavour opens up endless opportunities for experimenting with food pairing combinations that enhance the natural taste of cocoa rather than smoothing out its flaws. This makes it the ultimate ingredient for creators of premium, vegan, and healthy products.