Callebaut 100% Cocoa Mass Easymelt 2.5kg

Product Information

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!

This is a wonderful creamy, smooth cocoa mass produced from Single Origin Ecuadorian Arriba cocoa beans. I add 30 every morning to my yoghurt with fruits and nuts, to keto mug cakes, or sometimes I eat it on its own, but 3-4 pieces is max I can take! Cocoa mass and cocoa powder are both derived from the cocoa bean, but they serve different purposes in the world of chocolate and baking.Made from roasted beans and ground into a smooth homogeneous liquor, this mass is great for fine tuning. Absolute value for money as you really don’t need much before it becomes too much, so adjust and taste as you go, whatever you’re making. Taste varies from drop to drop, some are very bitter, others are sweet so if eating raw, I eat them 3 or 4 at a time to get a blend. We fervently promote the use of Fairtrade Cocoa across our range, ensuring that our delicious chocolates also contribute to sustainable development and fair treatment of cocoa farmers. The nibs are ground into a paste which is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate.

Hence, as a chocolatier, I always emphasise sourcing the finest cocoa mass to ensure an outstanding end product. The result is a range of chocolates that not only taste exquisite but are also crafted with great care and attention to detail. Just as a sculptor works with a raw block of marble to create a masterpiece, a chocolatier starts with cocoa mass to create an exquisite chocolate experience. However, it’s important to note that while cocoa mass itself is vegan and dairy-free, it is often used in the production of various types of chocolate, some of which may include added ingredients such as milk or other animal-derived products.

In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. For that, we do not refund, exchange, or accept claims based on fat blooming, melting, or the appearance of the products. If you’re sensitive to caffeine, it’s still worth keeping in mind that consuming chocolate products made with cocoa mass could contribute to your overall caffeine intake. This liquid, which consists of both non-fat cocoa solids and cocoa butter (the natural fat present in the bean), solidifies at room temperature and becomes cocoa mass.

Cocoa powder, on the other hand, is made by taking the cocoa mass and pressing it until the majority of the cocoa butter is extracted. I've used it for all sorts of things from a snack mixed with nuts, hot chocolate, baked into cookies and muffins, to chocolate mousse.

Its quality and treatment during the manufacturing process heavily influence the taste and quality of the final chocolate. It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. I have made peanut butter cups with it and they still taste good but I have to add sweetener for my husband's and it makes an already thick mixture much harder to work with. The exact amount can vary depending on the specific type of cocoa bean and the way it’s processed, but in general, cocoa mass does have a small amount of caffeine. This means that everyone, regardless of dietary preferences or requirements, can savour their quality dark chocolates without compromise.

As expert chocolatier’s, we can attest to the indispensable role cocoa mass plays in the art of chocolate making. It influences the texture, quality, and overall sensory experience of enjoying a piece of chocolate. They mention that it's perfect for keto recipes, amazing in all the recipes they've tried and that it melts easily. This cocoa mass has an excellent aroma and taste, so you can make wonderful chocolate recipes, or even your own chocolate bars from scratch.Derived from cacao beans, cocoa mass is the fundamental ingredient that provides the recognisable rich, deep flavour profile characteristic of chocolate.