Cocoa products

There are two products that have similar commercial name but different characteristics: cocoa mass/cocoa liquor and chocolate mass.

• Cocoa mass, also known as cocoa liquor, is made by grinding the nibs up to 70-150 microns. It is a semi-finished product that needs to be further processed to convert into the final product.
• Chocolate mass is essentially unadulterated chocolate with dispersion less than 20 microns in its purest, most natural form that can be integrated into any recipe that calls for the use of cocoa and does not require additional modification other than tempering.