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Cocoa Powder, Cocoa Butter & Cocoa Mass

Couverture is essentially made of cocoa mass (except in white couverture), cocoa butter, sugar and dairy products (except in plain couverture). Pure cocoa mass and cocoa butter can then be used to alter the characteristics of a basic couverture or a filling.

For instance, if a chocolate with the taste you're looking for is just a little too viscous for a particular enrobing line, it is possible to increase its fluidity by adding a little cocoa butter. Cocoa mass would generally be used to enhance the bitterness of a chocolate, although this would also have the added effect of decreasing its fluidity.

Please note that cocoa powders will change colour depending on the application to which the powder is applied.

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CodeDescriptionStyle/ContentInfoPack SizeIn-stock
Due In
PriceQty
Van Houten
SCC470Van Houten; Rich Deep Brown Cocoa Mass PowderAlkalized1kg bag13£7.09
SCC471Van Houten; Round Dark Brown Cocoa PowderReduced Fat; Alkalized750g bag22£10.66
SCC472Van Houten; Intense Deep Black Cocoa PowderReduced Fat; Alkalized1kg bag9£7.91
SCC473Van Houten; Robust Red Cameroon Cocoa PowderAlkalized1kg bag20£6.15
SCC474Van Houten; Full Bodied Warm Brown Cocoa PwdrAlkalized1kg bag-£5.94
SCC475Van Houten; Natural Light Brown Cocoa PowderFat Reduced1kg bag23£5.10