| smell |
cocoa flavor |
Storage Method |
Normal |
dosing |
cacao beans |
| colour |
brown |
Salmonella |
Absent/G |
use |
raw-food material |
Cocoa mass is the base of all cocoa products. Through cleaning, selecting, roasting, shelling and alkalizing(or not), cocoa beans are ground into cocoa mass, and then follow the special formula, mixing different varieties of cocoa beans. Infrared heating to facilitate shelled. After the peel, dried nibs, roasted, and finally ground into cocoa concentrate. After baking or roasting, the nibs usually treated with alkali, alkali treatment main goal is to improve cocoa color, from pale brown to dark brown, from yellowish brown to reddish brown, or become therebetween any color. Alkali treatment also change the taste of cocoa, had gone sour flavor, cocoa flavor both moist and full, and very fragrant.
Cocoa liquid blocks are the thick liquid obtained by roasting and grinding cocoa beans. After cooling, they become solid blocks. The core components are cocoa butter and cocoa solids, which are the basic raw materials for chocolate and various cocoa products. Their main application lies in the food processing field. Here are the details:
1. Core raw material for making chocolate
This is the main use of cocoa liquid blocks. Depending on the formula of different chocolates, adding sugar, milk powder, emulsifiers, etc., can produce different types of chocolates:
Adding a large amount of sugar and milk powder → Milk chocolate
Reducing the sugar proportion and not adding milk powder → Dark chocolate
Only retaining a small amount of cocoa liquid blocks, combined with a large amount of sugar and oil → White chocolate (white chocolate does not contain cocoa solids, only uses cocoa butter)
2. Basic ingredients for producing cocoa products
Cocoa powder: After pressing the cocoa liquid blocks, separating the cocoa butter, the remaining solid residue is ground and crushed to obtain cocoa powder.
Cocoa butter: Extracted by pressing the cocoa liquid blocks, it is an important raw material for making chocolate and cosmetics (such as lip balms, hand creams).
3. Baking and dessert making
Cocoa liquid blocks can be directly used for baking, giving desserts a rich cocoa flavor and smooth texture. Common application scenarios include:
Making chocolate cakes, brownies, cookies, which can enhance the chocolate concentration and aroma of the finished products.
Making chocolate fillings, mousse, chocolate sauce, replacing part or all of cocoa powder to make the flavor more intense.
4. Beverage preparation
Cocoa liquid blocks can be melted and combined with milk, cream, sugar, etc. to make thick hot chocolate beverages. Compared with beverages made by using cocoa powder, the flavor is more intense and the texture is smoother.
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