Cocoa Mass, Cocoa Liqueur, Cocoa Liquor, Cocoa Paste

Cocoa Mass, Cocoa Liqueur, Cocoa Liquor, Cocoa Paste

Cocoa Liquor (Cocoa Mass)

• Definition: Made by grinding roasted, shelled cocoa beans into a smooth, liquid paste.

• No Alcohol: Despite the name “liquor,” it contains no alcohol. The term refers to its melted, fluid state.

• Production:

  • Beans are fermented, dried, cleaned, roasted (around 130 °C for ~30 minutes).

  • Shells are removed, nibs are ground.

  • Cocoa butter melts during grinding, forming a thick liquid mass.

• Composition (approx.):

  • 53% cocoa butter

  • 17% carbohydrates

  • 11% protein

  • 6% tannins

  • 1.5% theobromine (a stimulant similar to caffeine)

• Uses:

  • Base ingredient for chocolate.

  • Source for cocoa butter and cocoa powder.

  • Baking, confectionery, beverages, and flavoring.

• Names: Cocoa liquor, cocoa mass, cocoa paste, chocolate liquor (in English), kakao kitlesi/ezmesi (in Turkish).

Chocolate Liqueur (Alcoholic)

• Definition: A sweet alcoholic drink flavored with chocolate.

• Examples:

  • Crème de cacao → cocoa beans, sugar, vanilla, alcohol.

  • Chocolate liqueur → chocolate, cream, vodka or other spirits.

• Uses: Cocktails, desserts, filled chocolates (pralines).

• Alcohol Content: Typically 15–30% ABV, depending on the brand.

Key Distinction

• Cocoa liquor (cocoa mass): Pure ground cocoa beans, no alcohol.

• Chocolate liqueur: Alcoholic beverage flavored with chocolate.