Raw Cocoa Mass is produced by grinding roasted or raw cocoa nibs into a rich, aromatic paste that solidifies at room temperature. It contains both cocoa solids and cocoa butter in natural proportions and is the foundational ingredient for dark chocolate, confections, and nutraceutical cocoa products. It is also called Cocoa Liquor.
Raw Cocoa Mass is produced by grinding roasted or raw cocoa nibs into a rich, aromatic paste that solidifies at room temperature. It contains both cocoa solids and cocoa butter in natural proportions and is the foundational ingredient for dark chocolate, confections, and nutraceutical cocoa products. It is also called Cocoa Liquor.
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Food & Nutrition
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Food Ingredients
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Chemical Properties & Specifications
Base material for dark, milk, and couverture chocolate production.
Used for high-flavanol health products, cocoa-based supplements, and beverages.
Incorporated in premium baked goods, truffles, and fillings.
Occasionally used in lip balms and body butters for aroma and skin feel.
Typically 52–55%, naturally derived from cocoa butter within the nibs.
Yes, when sourced from certified organic farms and processed accordingly.
Raw cocoa mass is unrefined and non-alkalized, preserving higher antioxidant levels and original flavor.
Yes, it’s high in flavanols and used in health supplements and functional drinks.
Supplied in 5 kg blocks, 25 kg cartons, or bulk totes, depending on buyer requirements.
Cocoa Butter 52–55%, Moisture ≤ 1.5%, pH 5.2–6.0
30–50% advance, balance on dispatch (standard)
Cocoa is considered a potential allergen; produced in allergen-controlled facilities.
COA, Organic Certificate, Pesticide Residue Report, MSDS
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