Callebaut 100% Cocoa Mass Easymelt 2.5kg

Product Information

If you’re sensitive to caffeine, it’s still worth keeping in mind that consuming chocolate products made with cocoa mass could contribute to your overall caffeine intake. Is Cocoa Mass Gluten Free? Some well-known brands, such as Baileys, produce versions of their cream liqueurs that feature chocolate as a prominent flavour. These seeds are most commonly used to create cocoa mass, cocoa powder, and cocoa butter – all crucial components in the production of chocolate.

Over the years, we’ve meticulously experimented with various cocoa solid percentages to achieve this balance. It influences the texture, quality, and overall sensory experience of enjoying a piece of chocolate. The precise amount can vary, but typically you’ll find that milk chocolate contains around 20% to 30% cocoa solids. With its derived origins from the humble cacao bean, cocoa mass is a testament to the transformative power of careful processing and the art of chocolate-making. The flavanols found in cocoa can also support neuron production and brain function and improve mood and symptoms of depression.

What they think about chocolate

Before dark and milk chocolate became popular in Europe, use of cocoa powder was quite prominent. Cocoa powder is 100% cocoa solids. Cocoa powder is the cocoa fiber part of the cocoa bean where cocoa butter has been pressed out. Cocoa was a very important and primary product in confectionery in old Europe while cocoa butter was considered more of a byproduct. Production: Cocoa liquor is produced by grinding cocoa nibs, which are the edible parts of cocoa beans. These nibs contain both cocoa solids and cocoa butter.

However, the quality of the final product greatly depends on the quality of the cocoa liquor, as this is where all the fundamental flavours originate. What Is Cocoa Liquor Used For? The flavour of cocoa is robust and complex, providing the primary taste profile we associate with chocolate.

Chocolate liquor is used in a vast variety of goods, from ice cream and candy to coffee-based beverages, as it adds a rich, well-recognized flavor even in small quantities. It's also the base for both milk and dark chocolate; when the cocoa solids are removed, the cocoa fat is used to make white chocolate. Baking and Desserts: Apart from chocolate making, cocoa liquor is also used directly in baking and dessert preparations. Its pure, concentrated chocolate flavour makes it a favourite among professional bakers and pastry chefs. They often use it in cakes, brownies, ganache, and other recipes where a strong, unadulterated cocoa flavour is desired. Harvesting: It all begins with the Theobroma cacao tree, which produces large, oval-shaped pods containing the cocoa beans. When these pods ripen, they’re carefully harvested by hand to avoid damaging the tree or unripe pods. The content of free flavonoids in the analyzed chocolate bars was significantly different ( p≤0.05) and was in the range of 24.41–89.55mg/100g of the product. The lowest amount was found in dessert chocolate bar CB1 (with at least a 30% content of cocoa), and the highest in bitter chocolate bar CB12 (with a minimum of 90% cocoa mass). The bitter chocolate bars (with a minimum content of cocoa mass/cocoa in the range of 40–90%) were characterized by a free flavonoids content of 29.01–89.55mg/100g, while the dessert chocolate bar with at least a 50% cocoa mass (CB4) contained 52.74mg flavonoids/100g. Furthermore, it was found that the dessert chocolate bars had a higher percentage share of free flavonoids in the total content of free phenolic compounds compared to the bitter chocolate bars (15.31–17.56% vs. 8.95–14.91%). Meng et al. (2009) showed that the bitter chocolate bars contained 28.30mg flavonoids in 100g. However, in the cited work the content of cocoa mass in the products was not specified. In turn, Brcanović et al. (2013) reported that all flavonoids can constitute up to 37–70% of total phenolic compounds in dark chocolate bars.

This type of cocoa is often used in recipes that call for baking soda because the acidity of the cocoa reacts with this leavening agent to help the baked goods rise. Dietary Preferences: For individuals following specific diets, such as a vegan or dairy-free diet, chocolates with a high cocoa solids content (and no milk products) can be a preferred choice.Despite its misleading name, this non-alcoholic substance, created by finely grinding cocoa nibs, represents the purest form of the cocoa bean. Dutch Cocoa also tends to dissolve more easily into liquids than natural cocoa, making it a popular choice for hot cocoa drinks and in recipes where a smooth texture is desired. Different beans yield different flavoured cocoa mass, which in turn creates the diversity of chocolate flavours we get to enjoy. We source high-quality cocoa, and we carefully control the roasting and grinding processes to ensure that the natural flavours of the cocoa bean are preserved and enhanced. These chocolates have a lower percentage of cocoa solids and are not suitable for those avoiding dairy.

Similarly, those aiming to reduce sugar intake may opt for dark chocolate with a higher percentage of cocoa solids. A few notes of caution: Be aware that the quality of homemade cocoa liquor can vary significantly, depending on the quality of the cocoa beans and the precision of the roasting and grinding processes. Cocoa Solids: These are the non-fat part of the cocoa bean that gives chocolate its fundamental flavour and colour.A key ingredient of chocolates, chocolate confections and chocolate syrup are cocoa solids, which are mixtures of cocoa butter and cocoa fiber from the cocoa bean. Technically cocoa solids are any part of the cocoa bean in a finished chocolate or chocolate dessert. So cocoa or cocoa powder or even cocoa butter - all are cocoa solids. High percentages of cocoa solids make the chocolate flavor more intense because it is a higher concentration of cocoa bean components (from a total percentage standpoint when looking at a chocolate total, the more cocoa solids, the lower the sugar). We fervently promote the use of Fairtrade Cocoa across our range, ensuring that our delicious chocolates also contribute to sustainable development and fair treatment of cocoa farmers. Cocoa is known for its multitude of health benefits, making it a surprisingly nutritious addition to your diet when consumed in moderation. These include improved heart health, reduced inflammation, better blood flow, lower blood pressure, and improved cholesterol levels.