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
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.

Packaging

20kg bags

Presentation

Liquid

In tanks of up to 25 t.

Solid Drop

 

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