What Is Cocoa Mass?
Cocoa mass (also called cocoa liquor) is the pure, ground form of fermented and roasted cocoa beans — containing both cocoa solids and cocoa butter. It’s the base ingredient for chocolate, cocoa butter, and cocoa powder.
What Makes Madagascar Cocoa Mass Different?
The island’s Trinitario beans are prized for their bright, fruity flavour and balanced acidity. Unlike many origins, Madagascar cocoa delivers a cleaner, more aromatic liquor with no harsh or smoky notes.
Is This Cocoa Mass Alkalized?
No — it’s 100 % natural, non-alkalized, preserving the authentic colour and natural flavour of Madagascar cocoa.
Who Is It For? What Are The Typical Applications?
Perfect for bean-to-bar producers, chocolatiers, pastry chefs, ice cream makers, and formulators seeking consistent, fine-flavour cocoa ingredients.
Our cocoa mass is versatile and ideal for:
✔️ Chocolate production (bean-to-bar, couverture)
✔️ Pastry, desserts, and pralines
✔️ Ice cream and beverages
✔️ Cocoa butter and powder processing
✔️ Premium cosmetic or nutraceutical formulations
What Does “Non-Alkalized” Mean?
Non-alkalized means the cocoa is 100% natural, without chemical treatment. It keeps the original reddish-brown color, bright fruit notes, and natural antioxidants typical of fine-flavour Madagascar cocoa.
Is It Allergen-Free And GMO-Free?
Yes. It’s non-GMO, gluten-free, non-irradiated, and contains no major allergens such as dairy, soy, or nuts.
Can I Request Samples?
Yes — samples are available for professional testing and formulation development. Contact us to request availability and shipping details.
