Difference Between Cocoa Mass and Cocoa Butter

Cocoa mass and cocoa butter are essential components in the manufacture of chocolate, but they have significant differences in terms of composition and function.

Definitions and Obtaining Process

• Cocoa Mass:
  Cocoa mass is obtained by grinding roasted cocoa beans, resulting in a homogeneous product that contains both cocoa solids and the natural fat present in them. Sometimes also called cocoa liquor or cocoa paste, this mass is the basis for creating chocolate, giving it flavor, color and part of the desired texture.

• Cocoa butter:
  Cocoa butter is the fat extracted from cocoa mass through a pressing process. During this process, the mass is subjected to pressure to separate the solids from the fat. The result is a pure vegetable fat with a melting point close to body temperature, which allows the chocolate to melt smoothly in the mouth.

Applications and Properties

While cocoa mass comprises the solids that define the flavor and intensity of chocolate, cocoa butter is responsible for giving the product its creaminess, shine and final texture. The balanced presence of these components is crucial for the quality of chocolate, since:

• Cocoa mass provides the intense flavors and antioxidants naturally present in cocoa.
• Cocoa butter allows for uniform melting and a smooth taste, and is also used in cosmetic and pharmaceutical products due to its moisturizing properties.

References

Taizy Machinery. (nd). Cocoa Liquor vs Cocoa Butter . Nuts Machine. https://nuts-machine.com/en/cocoa-liquor-vs-cocoa-butter/

Divine Chocolateria. (nd). Why read the packaging of chocolates? https://divinechocolateria.com.br/blog/post/por-que-ler-a-embalagem-dos-chocolates