kakaomass

Kakaomass, also known as chocolate liquor or cocoa mass, is the solid or semi-liquid product derived from roasted cocoa beans. It is the primary ingredient in most chocolate production. The process involves grinding roasted cocoa beans, which releases their fat content (cocoa butter) and creates a thick paste. This paste, kakaomass, contains both cocoa solids and cocoa butter.

Kakaomass is a crucial intermediary product. It can be further processed by separating the cocoa butter from the cocoa solids. The resulting cocoa solids can be ground into cocoa powder, while the cocoa butter can be added back in varying amounts to create different types of chocolate. The percentage of kakaomass in a chocolate product directly influences its flavor intensity and bitterness. Dark chocolate typically contains a higher percentage of kakaomass than milk chocolate.

The flavor profile of kakaomass is complex, ranging from fruity and floral to nutty and earthy, depending on the origin and processing of the cocoa beans. It is a fundamental component that provides chocolate with its characteristic taste and aroma.