kakaomassiles

Kakaomassiles refers to the solid mass that remains after cocoa butter has been extracted from roasted cocoa beans. This process yields cocoa powder and a semi-solid mass known as kakaomassiles, also called cocoa liquor or chocolate liquor. Despite its name, it does not contain any alcohol. Kakaomassiles is the fundamental ingredient in the production of chocolate. Its composition is typically around 50-55% cocoa butter and 45-50% cocoa solids.

The preparation of kakaomassiles involves several steps. Cocoa beans are first fermented and dried, then roasted to develop their characteristic flavor and aroma. After roasting, the beans are winnowed to remove the outer shells, leaving behind the cocoa nibs. These nibs are then ground in specialized mills, a process that generates heat and melts the cocoa butter. This friction and heat transform the solid nibs into a smooth, liquid paste. This paste is the kakaomassiles.

Kakaomassiles is crucial for creating different types of chocolate. For dark chocolate, additional cocoa butter and sugar are mixed with kakaomassiles. Milk chocolate involves adding milk solids and sugar. White chocolate, interestingly, does not contain kakaomassiles; it is made from cocoa butter, sugar, and milk solids. The quality and characteristics of the kakaomassiles significantly influence the final taste and texture of the chocolate. It is stored and transported in solid form, typically in blocks, and then re-melted for further processing in chocolate manufacturing.