The result is a range of chocolates that not only taste exquisite but are also crafted with great care and attention to detail. If the cocoa mass is processed in a facility that also handles wheat or other gluten-containing grains, there is a risk of cross-contamination. Crafted from bean to chocolate, it is relied on everyday by chefs and chocolatiers to create great tasting delights.

Saw this bag and it works out slightly cheaper and as it's 100% chocolate mass there are much less carbs in them. related or connected there to (collectively, the “Site”) to help customise the Site and improve your experience. Just as a sculptor works with a raw block of marble to create a masterpiece, a chocolatier starts with cocoa mass to create an exquisite chocolate experience. However, it’s important to note that the caffeine content in cocoa mass is considerably less than what you’d find in coffee or tea.Raw food marketers unfortunately promote the idea that cocoa is roasted and processed while cacao is raw when there is actually no difference. It is the crucial building block that gives chocolate its distinctive and irresistible taste and texture. This means that everyone, regardless of dietary preferences or requirements, can savour their quality dark chocolates without compromise. After being extracted from cocoa beans, the mass, which includes both cocoa solids and cocoa butter, serves as the foundation of any chocolate product.

The exact amount can vary depending on the specific type of cocoa bean and the way it’s processed, but in general, cocoa mass does have a small amount of caffeine. b) If you are in any other country of the European Union besides the Netherlands, and you do NOT have a valid VAT number for your business, we will have to collect taxes according to the rate of your country. c) If you are in any other country of the European Union besides the Netherlands, and you DO have a valid VAT number for your business, please add it in the left bottom field at the check out. I enjoy dark chocolate, mostly 85% (Lindt) but this has dared me to go hard and I’m afraid I might be a bit of a chocolate snob ( and a few kilos heavier) by the time the quarantine is over! What sets Whitakers apart is our secret family recipe, honed to perfection over generations, and our uncompromising commitment to using only the finest and most natural ingredients.The process involves roasting the cocoa beans, removing the husks, and then grinding the resulting nibs into a liquid form. I've used it for all sorts of things from a snack mixed with nuts, hot chocolate, baked into cookies and muffins, to chocolate mousse. This liquid, which consists of both non-fat cocoa solids and cocoa butter (the natural fat present in the bean), solidifies at room temperature and becomes cocoa mass. To avoid confusion we use cacao and cocoa when referring to our cocoa mass, whether they are roasted or not (raw).