Chocolate Mass

Last updated : October 4th, 2011

This ingredient is neutral for your health.

Cocoa beans are subjected to various cleaning processes after which the beans are roasted. After roasting comes a cracking and fanning (winnowing) process, in which machines crack the shells and then separate them from the heavier nibs by means of blowers. The cell walls of the nibs are in turn broken by grinding, releasing the fat, or cocoa butter, and forming a paste called chocolate liquor, or cocoa mass. The nibs, which are very high in fat or cocoa butter, are then finely milled and liquefy in the heat produced by the milling process to produce cocoa liquor. When cocoa liquor is allowed to cool and solidify it is known as cocoa mass.

The retained Cocoa Liquor and/or solid Cocoa Mass is blended with Chocolate Butter and other ingredients to produce the various types of chocolate.

Cocoa Liquor and/or Cocoa Mass is blended back with cocoa butter in varying quantities to make different types of chocolate. The finest plain or dark chocolate should contain 70% Cocoa solids or more, whereas the best Milk Chocolate contains 30% or more Cocoa solids and the best White Chocolate contains 25% or more Cocoa Butter. In addition most chocolate contains a sweetener, usually sugar, this is because without some kind of sweetener, chocolate would be so bitter as to be virtually inedible. The other most commonly added ingredients are natural Vanilla or artificial Vanilla (Vanillin) for flavour and Lethicin as an emulsifier.

Ingredient Category

Foodstuffs

Products That Contain This Ingredient

	Product
	Coco Pops
	Guylian Original Praline
	Toffee Crisp
	Twirl