Cocoa mass

Pâte de cacao

What it is

Cocoa liquor has nothing to do with alcohol; the word only records that ground nib runs liquid above about 35C, half its weight being cocoa butter. It is chocolate at the moment before anyone adds anything to it.

In the kitchen

Use it to raise a couverture's cacao percentage without adding sugar - swap 10 g of it for 10 g of your 70% and the batch comes out darker and drier. Melt it with the couverture, never alone above 50C.

Goes with

Cocoa butter White sugar Vanilla Hazelnut Coffee Raspberry

Same species

Blond chocolate Cacao pulp Cocoa butter Cocoa bean husk Cocoa nibs Dutch-process cocoa powder

Also used with

Ancho chilli

Something wrong here, or missing? Tell us