Barry Callebaut’s 100% cocoa mass, also known as chocolate liquor, is the pure essence of chocolate. Made by roasting carefully selected cocoa beans and grinding the nibs into a smooth, homogeneous liquor, it naturally contains both cocoa solids and cocoa butter. The result is an unsweetened, intensely rich ingredient that delivers deep cocoa flavour, dark colour and complete creative control in your recipes.

How to Use Unsweetened Cocoa Mass

This versatile product is ideal for chocolatiers, bakers and manufacturers looking to fine-tune flavour, adjust sweetness levels or enhance the visual impact of their creations. Add cocoa mass to ganache, praliné, mousses or ice cream to boost cocoa intensity, or incorporate into baked goods for a richer, more complex chocolate profile. It can also be used to adapt existing chocolate couvertures, giving you greater flexibility when developing recipes or managing cost-in-use.

For those creating from scratch, cocoa mass can be tempered just like standard chocolate, thanks to its natural cocoa butter content. This makes it perfect for producing 100% dark chocolate bars or bespoke formulations, whether you are developing bold, high-cocoa products or exploring vegan recipes using dairy alternatives.

When working with cocoa mass, its powerful, slightly bitter profile should be balanced carefully. Melt gently before use or add to existing mixtures using a seeding method, adjusting quantities gradually to achieve the desired result. Pairing with sweeteners or other ingredients allows you to control flavour while retaining its signature depth.

Supplied in a practical 10kg format, Barry Callebaut cocoa mass is a reliable, high-quality choice for professionals.