kaakaomassaksi

Kaakaomassaksi, also known as cocoa mass or cocoa liquor, is the fundamental ingredient in chocolate production. It is derived from roasted cacao beans, which are ground into a liquid paste. This paste contains both cocoa solids and cocoa butter, the natural fat present in the cacao bean. The process of creating kaakaomassaksi begins with the fermentation and drying of cacao beans, followed by roasting to develop their characteristic flavor. After roasting, the beans are winnowed to remove their shells, leaving the nibs. These nibs are then ground, often in specialized mills, for an extended period. This grinding process breaks down the cell walls of the nibs, releasing the cocoa butter and creating a smooth, viscous liquid.

The composition of kaakaomassaksi is typically around 50-55% cocoa butter and 45-50% cocoa solids. It forms the base for all types of chocolate, including dark, milk, and white chocolate, although white chocolate is an exception as it does not contain cocoa solids, only cocoa butter, sugar, and milk. The quality and flavor profile of the final chocolate product are heavily dependent on the origin and processing of the cacao beans used to create the kaakaomassaksi. It is a crucial component, carrying the essential bitter and complex flavors of the cacao.