Intense cocoa flavour and a base for making your own chocolate.

Natural cocoa mass has a deep aroma and a distinctive bitter taste. Use it for chocolate, hot chocolate, truffles and dessert creams, or chop it into porridge and granola.

How to use: Melt gently over a water bath and combine with the other ingredients in your recipe. Adjust the sweetness and intensity of your finished dessert to taste.

• Homemade chocolate: combine melted cocoa mass with cocoa butter and sweetener using a tested recipe. Tempering is needed for a glossy finish and a clean snap.
• Hot chocolate: chop finely, gradually stir into warm dairy or plant-based milk and sweeten to taste.
• Ganache and truffles: use recipes designed for unsweetened cocoa mass; substituting it for sweetened chocolate requires recipe adjustments.
• Dessert creams and ice cream: incorporate melted cocoa mass into the prepared base as directed by your recipe. Pair with vanilla, coffee or orange zest.
• Porridge and granola: add fine shavings for an intense cocoa flavour with a bitter edge.

Ingredients: Cocoa mass.

Nutritional information:
Protein — 13.5 g.
Fat — 49.4 g.
Carbohydrates — 13.6 g.
Energy — 559 kcal.