A paste obtained by grinding roasted beans at temperatures between 120°C and 150°C, the cocoa mass is then pressed to obtain cocoa butter and powder. It is used in the chocolate industry.
Composition
Roasted cocoa beans
Characteristics
Texture: smooth
No preservatives added
Consistency: thick
Color: brown
Fragrance: intense and chocolatey
pH: 5.5
Moisture content: 5% maximum
Fat content: 45% minimum
Typical cocoa taste.
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