Cocoa Mass is a single ingredient chocolate ground from the seeds of cacao - nothing is added.
Cocoa mass is the first step ingredient that can be milled further to make all types of chocolates, cocoa cake, cocoa powder and cocoa butter.
The single ingredient chocolate is often called different names in recipes, but however it is referred, it is simply the darkest, most intense form of chocolate. Santa Barbara Chocolate cocoa mass is made from a special Equatorial blend of whole roasted cacao pushed through rollers to make a smooth and dark flavored chocolate mass. Tempered and then deposited into small pieces, it is a great all cocoa ingredient to use in flavoring gelato, truffles and brownies. Keto approved since there is no added sugar and it is as clean as it gets for unmixed, unadulterated cacao.
EL SOL CACAO CRIOLLO VARIETY
1/2" DIAMETER FLAT MINI WAFER SHAPE (FLAT CHIPS)
1,200 Pieces per Pound (approximate)
COCOA MASS IS A EUROPEAN DESIGNATION FOR UNSWEETENED CHOCOLATE.
IN THE USA IT MUST BE LABELED A USA APPROVED NAME SUCH AS UNSWEETENED CHOCOLATE UNDER FDA REGULATION. *Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption (EU law covers labelling and designation of European chocolates).
FDA USA DESIGNATION:
CFR - Code of Federal Regulations Title 21
(c) Nomenclature. The name of the food is "chocolate liquor", "chocolate", "unsweetened chocolate", "bitter chocolate", "baking chocolate", "cooking chocolate", "chocolate coating", or "unsweetened chocolate coating".
South American Interpretation of Cocoa Mass and Cocoa Paste
Cocoa Mass and Cocoa Paste are the same ingredient. These are the names used commonly in Mexico through Central America to South America.
Keep in mind this cocoa mass by Santa Barbara Chocolate is made from fine aromatic flavor cacao beans and is the base ingredient used in crafting extra fine grade chocolates.
- Cocoa Mass