Cocoa Mass
Cocoa and nothing else
To make our cocoa mass, we simply clean, split and winnow the cocoa beans and then roast and grind them. Nothing more, and nothing less…
Cocoa Mass
| Type | Characteristics and most frequent use |
|---|---|
|
Type
Standard natural cocoa mass
|
Characteristics and most frequent use
Chocolate, confectionery, cookies and pastries, ice cream.
|
|
Type
Standard cocoa mass
|
Characteristics and most frequent use
Chocolate, confectionery, cookies and pastries, ice cream and spreads. With exactly the same physicochemical characteristics as standard natural cocoa mass, this type of cocoa mass is delicately aromatic with a mild, subtle flavour thanks to its careful manufacturing and selection process.
|
|
Type
Natural cocoa mass from single origin cocoa beans
|
Characteristics and most frequent use
Premium chocolates that require single origin cocoa beans of the highest aromatic quality.
|
We also offer Organic, Fair Trade (FLOCERT) or RFA certification on demand.
Packaging
20kg bags
Presentation
Liquid
In tanks of up to 25 t.
