c) If you are in any other country of the European Union besides the Netherlands, and you DO have a valid VAT number for your business, please add it in the left bottom field at the check out. They mention it's delicious on its own, so chocolaty that a small amount satisfies, and the best tasting 100% chocolate they've had. A great way to be able to control the sweetness of chocolate desserts as this is just chocolate, no sugar or sweeteners added.

Although this is used as an ingredient in making chocolate, please note that this is cocoa mass, this product is not to be mistaken with chocolate. Its importance can’t be overstated; it forms the base for both dark and milk chocolate, setting the stage upon which we layer other flavours. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. So, whether you’re a casual chocoholic or a budding chocolatier, join us as we embark on an exploration into the heart of the matter – what exactly is cocoa mass? The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.This substance contains both cocoa solids, which give chocolate its characteristic flavour, and cocoa butter, which contributes to the texture. The cocoa has a very floral profile, with a characteristic bitterness, accompanied by low acidity, a pleasant note of astringency, and a floral bouquet. Cocoa mass is a pure, unsweetened form of chocolate, allowing you to add intensity to the flavour and colour of your chocolate creations. Different beans yield different flavoured cocoa mass, which in turn creates the diversity of chocolate flavours we get to enjoy.

Cocoa mass is, therefore, the essential ingredient in chocolate, dictating the intensity of the chocolate flavour and contributing significantly to the texture of the end product. It’s incredible to think that this unassuming, thick, chocolatey paste derived from cacao beans is the cornerstone of a multi-billion-pound industry. Cocoa mass contains both cocoa solids and cocoa butter, giving it a rich, intense chocolate flavour, whereas cocoa powder is essentially defatted cocoa solids, offering the same chocolatey taste but without the richness and mouthfeel provided by the cocoa butter.

I enjoy dark chocolate, mostly 85% (Lindt) but this has dared me to go hard and I’m afraid I might be a bit of a chocolate snob ( and a few kilos heavier) by the time the quarantine is over! I've been snacking on them on their own and have just used them in baking brownies and cookies and they taste amazing! While the cost initially looks high, it is incredibly good value for the enormous bag provided putting it on par with value supermarket 90% chocolate but with less sugar. To avoid confusion we use cacao and cocoa when referring to our cocoa mass, whether they are roasted or not (raw). Understanding cocoa mass and its role in chocolate production provides a deeper appreciation for every chocolate morsel we savour.