kaakaomassasta

Kaakaomassa, known as cocoa mass or cocoa liquor in English, is a thick paste produced by grinding roasted cocoa beans into a liquor. It contains both cocoa solids and cocoa butter and forms the basis of many chocolate products. In Finnish, kaakaomassasta is the genitive form used when referring to materials or products derived from cocoa mass.

Production begins with roasting cacao beans, followed by winnowing to remove husks and grinding the nibs into a paste. This paste may be refined to increase smoothness. The resulting cocoa liquor can be cooled into blocks or processed further. Pressing cocoa liquor separates cocoa butter from the solid cake, which can be ground into cocoa powder. The fat and solid proportions vary by bean origin and processing method.

Composition and properties: Typical cocoa mass contains about 50-60% cocoa butter and 40-50% non-fat cocoa solids, depending on origin and processing. It is naturally flavorful and contains caffeine and theobromine. The mass itself is unsweetened and does not include added sugar; sweetness is introduced later in chocolate manufacture.

Uses: Cocoa mass is the primary ingredient in many chocolates, where sugar, milk, lecithin, and other components are added. It can also be pressed to yield cocoa butter or processed into cocoa powder for baking and confectionery. When used in ganache or coatings, the liquor contributes characteristic depth and aroma.

History and context: Cocoa mass played a central role in the development of modern chocolate production in Europe during the 19th century, enabling the creation of solid chocolate bars and a wide range of confectionery products. Today it remains a core material in chocolate manufacturing and related industries.