The smooth and rich taste of chocolate is always unforgettable. Did you know that the essence of this deliciousness largely comes from its basic ingredient—cocoa mass? Cocoa mass, also known as cocoa liquor, is the core of chocolate flavor. It is transformed from cocoa beans through a series of meticulous processes. This article will reveal how is cocoa mass made.

How is cocoa mass made?

Cocoa Bean Fermentation and Drying

Cocoa mass first comes from the cocoa fruit of the cocoa tree. This is a heat- and humidity-loving plant, mainly cultivated in tropical regions such as West Africa, Latin America, and Southeast Asia. After the cocoa berries ripen, producers collect them and remove the cocoa beans containing the pulp. The beans are then stored in wooden boxes for fermentation, a crucial step in creating the unique flavor of cocoa liquor. After fermentation, the beans are sun-dried to reduce their moisture content to below 7.5% for easier storage.

Cocoa Bean Cleaning

During harvesting and drying, impurities such as twigs, sand, and iron pieces may enter the cocoa beans. These impurities must be removed to ensure the quality of the finished cocoa liquor. Some cocoa liquor processors may manually sift out these impurities, but larger processors often use industrial equipment – cocoa bean cleaning systems – for this purpose.

Cocoa Bean Roasting

Once the cocoa beans are clean, roasting begins. This step is critical for releasing the cocoa's flavor. Different roasting machines are used, such as drum roasters and continuous roasters. Each type of roaster has different characteristics and produces different results. During roasting, we must ensure the cocoa beans are roasted evenly, at the appropriate temperature, and with a moisture content below 5%.

Cocoa Bean Crushing and Winnowing

After roasting and cooling, the cocoa beans can be crushed and aerial separated. Our crushing and separation system efficiently separates cocoa nibs and cocoa shells, maintaining a good balance between shell-in-nibs and nibs-in-shell ratios. Excessive cocoa shell in the nibs will affect the silky texture and flavor of the cocoa liquor. Excessive cocoa nibs in the shells will lead to raw material waste, so controlling these two ratios is crucial.

Cocoa mass Grinding

After obtaining the cocoa nibs, we can grind them using a grinder. Various grinders are available on the market. Different equipment can be selected depending on the required fineness of the finished cocoa mass. For example, if the obtained cocoa mass is used for chocolate production, the fineness needs to reach 200 mesh or higher.

In summary, from the cocoa beans in exotic orchards to the rich, fragrant brown liquor, cocoa mass making is an art that blends the science of natural fermentation with meticulous processing techniques. Every step profoundly impacts the final quality and flavor of the chocolate. If you would like to learn more about how is cocoa mass made, feel free to contact us.