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.
Check the label, not just the product name
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: cross-contact with allergens can still occur.
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.
100% mass is not a ready-made sweetened chocolate
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.
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.
Choose an origin for the recipe
Compare the tasting profiles in our cocoa mass collection. Descriptors such as berries, nuts or citrus describe sensory impressions; they do not mean those ingredients have been added. Use the actual ingredient and allergen information for dietary decisions.
Comagro’s 100% cocoa masses are produced by TERT KAKAO and available from 1 kg. The established shelf life is one year from production under the stated storage conditions. Contact us with your intended recipe and quantity to discuss an origin for your next trial.