Cacao mass is the fluid, darkbrown mass that arises after grinding the cacao beans. When squeezing under high pressure this mass is divided in two ingredients: a fluid part: cacao butter and a solid part: cacao powder. This makes cacaomass the raw material for cacao powder, butter and chocolate.
Flavor and color
The flavor and color of cacao mass are determined by the type of cacao beans and the temperature to which they have been roasted. Also the acidity of the cacao mass is of influence. This can be adjusted during the preparation process. Cacao mass is the basic ingredient for cacao butter, which is an important ingredient for all kinds of chocolate. Cacao butter is also a popular ingredient in the cosmetic industry, due to it's melting point, which is below body temperature.
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