Cocoa Ingredients Guide
Cocoa mass is the first product made from the cocoa bean and the base of almost every chocolate. This guide explains what cocoa mass is, what it is made of, how it is produced, how it compares with cocoa butter and cocoa powder, what organic certification means, and what to check in a specification before you buy in bulk.
Quick answer
Cocoa mass, also called cocoa liquor or chocolate liquor, is 100% finely ground roasted cocoa nibs. It contains no alcohol and no added sugar. It is roughly half cocoa butter and half cocoa solids, flows as a thick liquid when warm and sets into hard blocks at room temperature. Chocolate makers mix it with sugar, extra cocoa butter and milk to make chocolate, or press it to separate cocoa butter from cocoa powder.
At a glance
Also called
Cocoa liquor, chocolate liquor, cacao mass, cocoa paste, unsweetened chocolate
Ingredients
Roasted cocoa nibs only, finely ground
Fat (cocoa butter)
About 52–56%; US standard 50–60%
Sugar
Under 1 g per 100 g; naturally unsweetened
Texture
Solid blocks at room temperature, liquid when warmed
HS code
1803.10: cocoa paste, not defatted
Shelf life
Up to 24 months, cool and dry
Main uses
Dark and milk chocolate, coatings, fillings, bakery, pressing
What Is Cocoa Mass?
Cocoa mass is the paste produced when roasted cocoa nibs, the broken kernels of the cocoa bean, are ground very finely. Grinding breaks open the cells of the nib and releases its natural fat, cocoa butter, so the dry nibs turn into a thick, dark brown liquid. As it cools, the liquid sets into a hard, brittle block that snaps like dark chocolate.
Because nothing is added, cocoa mass tastes intensely bitter and slightly astringent, with the full roasted flavour of the beans. It is traded as solid blocks or pieces packed in lined cartons, while large chocolate factories often receive it liquid in heated tankers.
Cocoa mass flows as a smooth liquid when warm and sets into solid blocks at room temperature.
Cocoa mass, cocoa liquor or chocolate liquor?
They are the same product. “Liquor” refers to its liquid state when warm and has nothing to do with alcohol. US federal regulations (21 CFR 163.111) define chocolate liquor as the solid or semi-plastic food made by finely grinding cacao nibs, containing 50 to 60% cacao fat, and allow it to be labelled “chocolate”, “unsweetened chocolate”, “bitter chocolate” or “baking chocolate”. In international trade the usual names are cocoa mass and cocoa liquor, and craft chocolate makers often say cacao mass or cocoa paste.
Is cocoa mass real chocolate?
Yes. Cocoa mass is chocolate in its purest form: under US rules, unsweetened chocolate simply is chocolate liquor. What most people call chocolate is cocoa mass with sugar added, often with extra cocoa butter, milk and an emulsifier such as lecithin. The cocoa percentage printed on a dark chocolate bar counts the cocoa mass plus any added cocoa butter or cocoa powder.
What Is Cocoa Mass Made Of?
Cocoa mass has a single ingredient: cocoa nibs. In composition it is about half fat and half non-fat cocoa solids. The table shows typical nutrition for 100 g of unsweetened chocolate, the US name for cocoa mass.
Energy
642 kcal
Total fat
52.3 g, of which saturated 32.3 g
Protein
14.3 g
Carbohydrate
28.4 g
Dietary fibre
16.6 g
Sugars
0.9 g
Iron
17.4 mg
Magnesium
327 mg
Potassium
830 mg
Zinc / copper
9.6 mg / 3.2 mg
Source: USDA FoodData Central, SR Legacy 167568, “Baking chocolate, unsweetened, squares”, per 100 g. Values vary with bean origin and processing.
Fat, flavanols and natural stimulants
The fat is cocoa butter, made up mainly of palmitic, stearic and oleic acids, which is why cocoa mass is solid at room temperature but melts in the mouth. The non-fat solids carry the flavour, colour, fibre and minerals, along with polyphenols (flavanols) and the natural stimulant theobromine, plus a smaller amount of caffeine. Alkalizing and very high roasting temperatures reduce flavanol levels.
Is cocoa mass gluten-free, vegan and dairy-free?
Pure cocoa mass contains only cocoa, so it is naturally gluten-free, vegan and dairy-free. Cross-contact can happen in factories that also handle milk, wheat or nuts, so manufacturers making allergen or free-from claims should ask the supplier for an allergen statement.
How Cocoa Mass Is Made
From pod to block, cocoa mass goes through seven main stages. The first two happen on the farm and the rest in a processing plant. For the full journey to finished chocolate, see our bean-to-bar guide.
1
Harvest and fermentation
Ripe pods are opened and the beans, still coated in sweet white pulp, are fermented in heaps or boxes for about five to seven days. Fermentation develops the flavour precursors that become chocolate flavour during roasting.
2
Drying
Fermented beans are dried, usually in the sun, to around 7% moisture so they can be stored and shipped without going mouldy. Well-dried cocoa beans are the raw material for every cocoa product.
3
Cleaning and roasting
At the factory, beans are cleaned of stones, dust and metal, then roasted, typically at around 120 to 150 °C. Roasting develops the brown colour and chocolate aroma and reduces microbial load. Some processors roast the nibs instead of whole beans.
4
Cracking and winnowing
Beans are cracked and streams of air blow away the light shells, leaving the nibs. Good winnowing keeps shell content low, which matters for flavour, food safety and legal limits.
5
Alkalizing (optional)
For a darker, milder liquor, nibs or liquor can be treated with an alkali such as potassium carbonate. This is the same Dutch process used for alkalized cocoa powder. Natural cocoa mass skips this step.
6
Grinding
Nibs are ground in stages, first into a coarse liquid and then in ball or bead mills until almost all particles are below 75 microns. Fineness is a key specification: coarse liquor gives gritty chocolate.
7
Cooling, moulding and packing
The liquor is cooled and moulded into blocks or broken into pieces, then packed in cartons with a polyethylene liner. Large users may take it liquid in heated road tankers instead.
Craft chocolate makers grind nibs into cocoa mass in stone melangers; industrial plants use multi-stage mills.
Cocoa Mass vs Cocoa Butter vs Cocoa Powder vs Nibs
Cocoa mass sits in the middle of the cocoa chain. When it is squeezed in hydraulic presses it separates into cocoa butter, the fat, and a dry press cake that is milled into cocoa powder. Much of the world's cocoa mass is pressed in this way rather than sold as mass.
Product
What it is
Fat content
HS heading
Main uses
Cocoa nibs
Shelled, broken cocoa kernels, raw or roasted
About 50–55%
1801 (beans, whole or broken)
Grinding into mass, toppings, granola
Cocoa mass
Finely ground nibs; solid at room temperature
50–60%
1803.10 (not defatted)
Chocolate, couverture, coatings, fillings, pressing
Cocoa butter
The natural fat pressed out of cocoa mass
100% fat
1804
Chocolate, white chocolate, cosmetics
Cocoa powder
Press cake milled to a fine powder
10–12% or 20–22%
1805
Baking, drinks, dry mixes, compound coatings
Swipe the table sideways to see all columns →
Cocoa mass vs cocoa butter
Cocoa butter is only the fat; cocoa mass is the fat plus all the cocoa solids. Cocoa butter is pale yellow and has a mild aroma, while cocoa mass is dark brown and tastes strongly of chocolate. Chocolate makers use both: mass for flavour and colour, extra butter for fluidity and snap. White chocolate contains cocoa butter but no cocoa mass. For deodorized or natural grades, see our deodorized cocoa butter.
Cocoa mass vs cocoa powder: can you substitute?
Cocoa powder is cocoa mass with most of the fat removed, so it is drier, lighter and less rich. In baking, a common rule of thumb is to replace cocoa mass with roughly equal weights of cocoa powder and fat, but the texture and flavour will not be identical. In chocolate making, cocoa powder cannot replace cocoa mass, because real chocolate depends on the cocoa butter it contains.
Organic Cocoa Mass: What the Label Means
Organic cocoa mass is made from cocoa grown and processed without synthetic pesticides or fertilisers, under a certified organic system that covers every step from farm to factory. The word “organic” is legally protected: in the European Union it is governed by Regulation (EU) 2018/848, and in the United States by the USDA National Organic Program (7 CFR Part 205).
What to ask an organic cocoa mass supplier
A valid organic certificate for the processor and exporter, issued by an accredited control body and listing cocoa mass as a certified product.
Import documents: organic shipments into the EU need an electronic Certificate of Inspection issued in the TRACES system, and US imports need an NOP Import Certificate.
Lot traceability back to certified farms or cooperatives, which also supports EU deforestation (EUDR) due diligence.
Residue test results showing no prohibited pesticide residues.
Organic vs conventional cocoa mass
Organic certification describes how cocoa is grown and handled; it is not a flavour grade. Organic and conventional cocoa mass made from similar beans and processed the same way can taste alike and have the same fat and nutrient profile. The main reasons to choose organic are clean-label and organic chocolate claims and lower pesticide-residue risk. Organic cocoa usually costs more because supply is smaller and certification adds cost.
From Radad International
Radad supplies natural cocoa mass from Africa to the specification below. If you need certified organic cocoa mass, tell us your volume and destination and we will confirm availability and certification before quoting.
Uses of Cocoa Mass
Cocoa mass is mainly an ingredient for food manufacturers, chocolatiers and bakers. Its main applications are:
Dark chocolate: cocoa mass and sugar, often with extra cocoa butter and lecithin. The higher the cocoa mass share, the more intense and bitter the chocolate.
Milk chocolate: a smaller share of cocoa mass, combined with milk solids, sugar and cocoa butter.
Couverture and coatings: chocolate with extra cocoa butter for enrobing bars, biscuits, pralines and ice cream.
Fillings, ganache and spreads: for a deep, natural chocolate flavour.
Bakery: brownies, cakes and cookies, where it adds both chocolate flavour and fat.
Pressing: cocoa processors press mass to produce cocoa butter and cocoa powder.
Drinks and desserts: drinking chocolate, ice cream bases and mousses.
White chocolate is the exception: it contains cocoa butter but no cocoa mass. For more applications across the cocoa range, see uses of cocoa: 25+ applications.
Technical data
Cocoa Mass Specifications
Below is Radad International's specification for natural cocoa liquor made from medium-roasted African cocoa nibs, with test methods. The full product details are on our cocoa mass product page.
Chemical and physical
Moisture
Max 1.5% (IOCCC 1, 1952)
Total fat on dry matter
52–56% (IOCCC 14, 1972)
pH
5.2–6.2 ± 0.4 (IOCCC 15, 1972)
Fineness through 75 µm (200 mesh)
Min 99.6% ± 0.2 (IOCCC 38, 1990)
Shell (non-alkalized nib basis)
Max 1.75%
Active lipase
Negative
Aflatoxins B1+B2+G1+G2
Below 4 ppb
Aflatoxin B1
Below 2 ppb
Microbiological
Total plate count
Max 500 cfu/g (ISO 4833)
Yeasts
Max 50 cfu/g (ISO 7954)
Moulds
Max 50 cfu/g (ISO 7952)
Enterobacteriaceae
Absent (ISO 21528-2)
E. coli
Absent (ISO 7251)
Salmonella
Absent in 375 g (ISO 6579)
Packaging, storage and shelf life
Packaging
25 kg corrugated cartons with an inner polyethylene bag
Storage
Clean, cool, dry and odour-free; max 25 °C and 70% relative humidity
Shelf life
24 months from production under recommended storage
Shipping terms
FOB or CIF
Specification values are from the Radad natural cocoa liquor specification sheet. Request the latest sheet and a lot certificate of analysis before ordering.
How to Buy Cocoa Mass in Bulk
Whether you run a chocolate factory, a bakery or a confectionery line, these are the points to check in a cocoa mass offer and specification.
Fat content
Usually 50–56%. It decides how much extra cocoa butter your recipe needs.
Fineness
At least 99% through 75 µm for smooth chocolate and coatings.
Natural or alkalized
Natural liquor has a pH of about 5–6; alkalized liquor is darker and milder.
Shell and moisture
Low shell (max 1.75%) and moisture (max 1.5%) show good winnowing and drying.
Food safety
Aflatoxins, Salmonella, Enterobacteriaceae and, for the EU, cadmium. See our contaminant specification guide.
Origin and certification
Country of origin, organic or other certificates, and EUDR traceability data for EU imports.
Packaging and terms
Carton or block size, pallets, container load, and FOB or CIF delivery.
HS code
1803.10: cocoa paste, not defatted. Defatted cocoa cake is 1803.20.
What decides the price of cocoa mass?
Cocoa mass is priced from the cost of cocoa beans. When ICE New York cocoa futures hit a record US$12,931 per tonne in December 2024, cocoa mass prices rose with them. By early October 2026 futures had fallen back to roughly US$5,000–5,700 per tonne. For the wider market picture, see the global cocoa market in 2026 and our ranking of the top cocoa producing countries.
Beyond the bean price, cocoa mass prices depend on origin and quality, fat content, natural or alkalized processing, organic or other certification, the balance of demand for cocoa butter and powder, order volume, packaging and freight. Because prices move daily, ask for a dated quotation on FOB or CIF terms rather than relying on a published price per kg.
How ordering works
1
Send your requirements: natural or alkalized, fat range, monthly volume, packaging and destination port.
2
Review the specification sheet and request a sample for your own tests.
3
Agree price and terms: quantity, Incoterm (FOB or CIF), payment terms and shipping schedule.
4
Production and pre-shipment checks: a certificate of analysis is issued for the lot.
5
Shipment and documents: commercial invoice, packing list, certificate of analysis, certificate of origin and bill of lading.
For a step-by-step guide to importing cocoa, read how to buy and import bulk cocoa, or browse all Radad cocoa products.
Frequently Asked Questions
What is cocoa mass?
Cocoa mass is the paste made by finely grinding roasted cocoa nibs. It contains the bean’s natural cocoa butter (about 50–56%) and cocoa solids, with nothing added. It is liquid when warm and sets into solid blocks at room temperature, and it is the base ingredient of chocolate.
Is cocoa mass the same as cocoa liquor?
Yes. Cocoa mass, cocoa liquor, chocolate liquor, cacao mass and cocoa paste are all names for the same product: 100% ground cocoa nibs.
Does cocoa liquor contain alcohol?
No. The word “liquor” refers to its liquid state when melted. Cocoa liquor contains no alcohol.
What is cocoa mass made of?
Only cocoa nibs. Its composition is roughly half fat (cocoa butter) and half non-fat cocoa solids, which contain protein, fibre, minerals such as magnesium and iron, polyphenols, theobromine and a little caffeine.
Is cocoa mass real chocolate?
Yes. It is chocolate in its purest, unsweetened form. US regulations allow chocolate liquor to be labelled “chocolate”, “unsweetened chocolate” or “baking chocolate”. Eating chocolate is cocoa mass with sugar and often extra cocoa butter and milk added.
What is the difference between cocoa mass and cocoa butter?
Cocoa butter is only the fat, pressed out of cocoa mass. Cocoa mass is the whole ground nib: fat plus cocoa solids. Cocoa butter is pale and mild; cocoa mass is dark and strongly chocolate-flavoured.
What is the difference between cocoa mass and cocoa powder?
Cocoa powder is made by pressing most of the cocoa butter out of cocoa mass and milling the remaining cake. Cocoa mass has about 50–56% fat; cocoa powder has 10–12% or 20–22%.
Is cocoa mass gluten-free and vegan?
Pure cocoa mass contains only cocoa, so it is naturally gluten-free, vegan and dairy-free. Check the supplier’s allergen statement if cross-contact with milk, wheat or nuts matters for your product.
Does cocoa mass contain caffeine?
Yes, a small amount. Cocoa’s main natural stimulant is theobromine, with caffeine present at much lower levels than in coffee.
What is the HS code for cocoa mass?
HS 1803.10 covers cocoa paste (cocoa mass) that is not defatted. Wholly or partly defatted cocoa paste or cake falls under 1803.20.
How should cocoa mass be stored?
In a clean, cool, dry, odour-free store, at no more than 25 °C and 70% relative humidity, away from direct sun. Stored this way, Radad cocoa mass has a shelf life of 24 months from production.
What does organic cocoa mass mean?
Organic cocoa mass is made from certified organic cocoa grown without synthetic pesticides or fertilisers and processed under a certified organic system. It must be certified under rules such as EU Regulation 2018/848 or the USDA National Organic Program.
Does white chocolate contain cocoa mass?
No. White chocolate is made from cocoa butter, sugar and milk solids. It contains no cocoa mass, which is why it is not brown.
- U.S. Food and Drug Administration. 21 CFR 163.111 – Chocolate liquor. Electronic Code of Federal Regulations. ecfr.gov
- Codex Alimentarius. Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake, CXS 141-1983.
- U.S. Department of Agriculture. FoodData Central, SR Legacy 167568: Baking chocolate, unsweetened, squares. fdc.nal.usda.gov
- World Customs Organization. Harmonized System Nomenclature, Chapter 18: Cocoa and cocoa preparations, headings 18.01 to 18.05.
- Regulation (EU) 2018/848 on organic production and labelling of organic products. EUR-Lex
- USDA National Organic Program, 7 CFR Part 205, including the Strengthening Organic Enforcement rule (NOP Import Certificates). ams.usda.gov
- IOCCC (International Office of Cocoa, Chocolate and Sugar Confectionery) analytical methods 1, 14, 15 and 38, as cited in the Radad specification.
- Reuters, reporting on the record ICE New York cocoa futures price of US$12,931/t, 18 December 2024.
- Radad International. Natural cocoa liquor (cocoa mass) specification. radadinternational.com/cocoa-mass
Source From Radad
Need Cocoa Mass in Bulk?
Radad International supplies natural cocoa mass from Africa in 25 kg cartons, with a full specification and complete export documents, shipped on FOB or CIF terms. Tell us your volume and destination port for a quotation or a sample.
Or call +971 52 250 1039
