Cocoa Mass
30,00 $ · En stock
100% pure cocoa mass, also called cocoa liquor: roasted beans finely ground, with no sugar or additives. Processed in our Montreal workshop, it is the base of all chocolate, for chocolate making, baking and hot chocolate. Cocoa mass is cocoa in its purest form. It is made by grinding cocoa nibs (roasted, shelled beans) very finely. As they are ground, the cocoa butter in the beans melts and forms a smooth paste that sets as it cools. Cocoa mass therefore contains both the cocoa butter (about half of its weight) and the cocoa solids that give chocolate its colour and flavour. It contains no sugar: its taste is intense, with a clear bitterness. Uses Make your own chocolate: mix it with sugar and, depending on the recipe, cocoa butter. Boost the cocoa flavour of ganache, sauces, mousses or brownies without adding sugar. Adjust the cocoa percentage of a couverture chocolate. Make an intense hot chocolate: melt it into hot milk while whisking, then sweeten to taste. How to use it Melt it gently over a double boiler, or in the microwave in 20-second bursts, stirring in between. Since it contains no sugar, add sugar according to your recipe. Ingredients 100% cocoa mass (roasted, ground…
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