Cocoa mass (100% cocoa)
Description
Cocoa mass (100% cocoa) is a thick, dark brown paste with an intense, slightly bitter taste and a deep aroma of roasted cocoa beans. Nutty, earthy, and slightly acidic notes are detectable, with no added sugar. The composition is dominated by cocoa butter, fiber, and a wealth of polyphenols and flavonoids, as well as minerals such as magnesium, iron, and potassium, which contribute to its antioxidant properties and beneficial effects on the circulatory system when consumed in moderation; one should keep in mind its calorie content and the presence of caffeine/theobromine. In the kitchen, cocoa mass serves as a base for producing chocolate, ganache, creams, sauces (e.g., mole), cakes, and beverages, and it can be combined with fats and sugars for tempering and molding bars. Store in a sealed container in a cool, dry, and dark place away from odors, with an optimal temperature of around 15–20°C; before use, bring to room temperature to avoid the tendency for "bloom."
