Cocoa Mass
Natural cocoa mass is acidic and sharp; alkalised (Dutched) mass is darker, milder and more soluble.
Key Specifications
| Fat content | 52-58 percent |
|---|---|
| pH | 5.2-5.8 natural / 6.5-7.5 alkalised |
| Free fatty acids | ≤ 1.75 percent |
| Moisture | ≤ 3 percent |
| Colour | Light brown to dark brown by alkalisation |
| Packaging | 25 kg block / 1,000 kg pallet |
Alkalisation sets colour and flavour
Natural cocoa mass is acidic and sharp; alkalised (Dutched) mass is darker, milder and more soluble. The degree of alkalisation is the main lever a formulator has over colour and taste in chocolate and bakery.
Fat content drives processing
At 52-58 percent fat, cocoa mass contributes both solids and cocoa butter, which changes the fat balance of a recipe. Formulations specify the fat content rather than the mass quantity for this reason.
Typical Applications
- Dark chocolate — 30-45 percent cocoa mass plus cocoa butter and sugar.
- Bakery and ice cream — 2-8 percent for colour and cocoa flavour in batters and frozen desserts.
Frequently Asked Questions
Natural or alkalised?
Natural for fruit-forward and high-acid profiles, alkalised where a darker colour and milder taste are wanted.
What is the difference from cocoa powder?
Mass is the ground nib with full fat; powder is pressed cake with most fat removed.
How should it be stored?
Below 20 degrees C, away from odour, in a dry room. Cocoa butter absorbs foreign odours readily.
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