kaakaomassaa

Kaakaomassaa, also known as cocoa mass, cocoa liquor, or cocoa paste, is a paste produced by grinding roasted cacao nibs into a thick, unsweetened product. It serves as a fundamental ingredient in chocolate manufacture and as a starting material for other cocoa-derived products.

Production and composition. The grinding of roasted nibs releases fat from the nibs, yielding a paste that contains both non-fat cocoa solids and cocoa butter. Depending on processing, the mass typically contains about half fat and half solids, though exact proportions vary. The mass can be further processed by pressing to separate cocoa butter from a dry cocoa cake. Some batches may undergo alkalization (Dutch processing) to alter flavor, color, and solubility.

Uses. The primary use of kaakaomassaa is in chocolate production, where it is combined with sugar, milk, and other ingredients to produce dark, milk, and white chocolates (white chocolate uses cocoa butter but little to no cocoa solids). It can also be processed further to extract cocoa butter for confectionery, baking, and cosmetic applications. In some cases, it is sold as a bulk ingredient for use in beverages, desserts, and artisanal chocolate making.

Nutritional and regulatory notes. As a base cocoa product, kaakaomassaa provides fats (primarily cocoa butter) and cocoa solids, along with caffeine and theobromine. It is typically unsweetened and free of added sugars or dairy. In ingredient lists, it may appear as cocoa mass, cocoa liquor, or cocoa paste, and labeling standards vary by region.

Global context. Major cocoa-producing regions include Ivory Coast, Ghana, Indonesia, and Ecuador. Kaakaomassaa is a globally traded commodity integral to chocolate production and related industries.