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Cocoa products are the parts of the cacao bean you can use in or alongside chocolate: cocoa powder, cocoa butter, cocoa mass and cocoa nibs. Chefs and chocolatiers use them to change a chocolate's fluidity or bitterness, add colour and flavour to bakes and drinks, or bring crunch to a dessert.
What Is the Difference Between Cocoa Butter, Cocoa Mass and Cocoa Powder?
Cocoa mass is unsweetened ground nibs, containing both cocoa solids and cocoa butter, and is used to deepen a chocolate's bitterness. Cocoa butter is the fat: add a little to a chocolate that is too viscous for your enrobing line and it flows more freely. Cocoa powder colours and flavours cakes, brownies and drinks, and works for dusting and decoration. Cocoa nibs are roasted, chopped cocoa beans with a strong flavour.
Which Brands Are in Our Cocoa Range?
You'll find cocoa powders from Callebaut, Barry Callebaut, Valrhona, Favorich, DeZaan and Luker Chocolate; Mycryo, callets and Luker Chocolate cocoa butters; unsweetened cocoa mass; and cocoa nibs from Callebaut and Luker. Choose refined, deodorised cocoa butter or a natural, undeodorised one that keeps its original flavour. Note that a cocoa powder's shade shifts depending on the application.
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