JingYuan is a professional natural cocoa liquor supplier in China. Cocoa liquor, also known as “cocoa mass” or “cocoa paste”, is the direct product of grinding cocoa beans that have been fermented, dried, roasted and removed of shell. Natural Cocoa Mass usually contains 50%- 54% of cocoa butter.
Cocoa liquor is 100% chocolate pure cocoa mass. It's also referred to as pure cocoa mass. Our natural chocolate liquor and alkalized cocoa liquor are typically used to make chocolates and bakery, sweets, ice creams, etc.
To manufacture pure chocolate liquor, cocoa beans are fermented, dried, roasted, selected and removed of shell.
After that, the cocoa bean nibs acquired are ground by a machine, hence turning into a paste that contains roughly the same amounts of raw cacao chunks and raw pure cocoa butter.
When in the hot and liquid state, pure natural Cocoa Mass is molded into a cube inside a multilayer craft paper carton with PE inner liner.
Made from ground roasted cocoa beans, it delivers a rich, bitter taste ideal for dark chocolate and deepening flavors in baked goods.
Contains no additives—just cocoa solids and butter. Packed with antioxidants (flavanols) linked to heart health and cognitive benefits.
High cocoa butter content ensures moist cakes, crisp cookies, and creamy ganaches. Melts seamlessly for a luxurious finish.
Enhances mole sauces, stews, and hot chocolate while avoiding the sweetness of processed chocolate.
Cocoa powder is different from pure natural cocoa mass/liquor in significant ways, but they do have a close relation.
In brief, cocoa powder is made by pulverizing cocoa solid – a remaining substance after cocoa butter is extracted from pure natural cocoa mass/liquor. Cocoa powder has a fat content that ranges from 10% - 12% to 20% - 22% or even 22% - 24%, while the figure for natural pure cocoa mass/liquor is 50%-54%.
The two ingredients are often used in different (parts of) food. For instance, some biscuits are baked using cocoa powder, while natural pure cocoa mass/liquor can be made into chocolate crust of ice creams.
And to produce dark chocolate bars, manufacturers combine pure natural cocoa mass/liquor and cocoa powder so that we get products with cocoa content as high as 70%, 88% or higher.
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