Cocoa paste

Cocoa paste, also known as cocoa mass or cocoa liquor, is a solid, melting substance produced from cocoa beans (Theobroma cacao). It is a fundamental component in chocolate manufacturing.

Characteristics of Cocoa Paste:

• Obtaining: Cocoa paste is obtained by finely grinding cocoa beans after they have been fermented, dried, and roasted. This process extracts the cocoa fat (cocoa butter) and creates a dense paste.
• Composition: Cocoa paste consists of solid cocoa particles and cocoa butter. The proportion of cocoa butter to solid particles determines the fluidity of the paste.
• Texture: At room temperature, cocoa paste is solid and has a dense texture. It melts at higher temperatures.

Use in Chocolate Manufacturing:

Cocoa paste is mixed with sugar and cocoa butter to form the chocolate mass.

It is also used in the production of dark chocolate, where no dairy is added.

• Aroma: Cocoa paste has an intense and characteristic cocoa aroma.
• Properties:
• Flavor: Cocoa paste significantly contributes to the flavor of chocolate.
• Applications:
• Stability: Cocoa paste has a long shelf life when stored properly.