Characteristics
Our cocoa mass is extracted from unroasted cocoa beans Criollo cultivated under conditions of ecolofical agriculture. Production of cocoa mass is carried out under very low temperatures so that the product maintains not only its wonderful taste but also its significant nutritional substances, including active enzymes.
Cocoa mass is a fundamental raw material for production of chocolate. Sometimes, it is also called 100 % chocolate and is valued by everyone who prefer natural non-refined food. But it can also be used in the kitchen for preparation of confectioneries.
COMPOSITION
100% cocoa mass in broken pieces, in organic quality
Nutritional values
| Nutritional values | in 100 g |
| Energy | 2748 kJ / 656.4 kcal |
| Fat | 55.6 g |
| - out of which saturates | 36.2 g |
| Carbohydrate | 25.2 g |
| - out of which sugars | <0.7 g |
| Fibre | 15 g |
| Protein | 13.7 g |
| Salt | 0.15 g |
Application
Cocoa mass serves as a basic raw material for chocolate production. It can be consumed directly as such or it can be added to your favourite meals. It is also suitable in muesli, yoghurts, for baking and cooking.
Others
Storage: Store in a closed container in a place with relative humidity maximum 60%. Keep away from direct sunlight.
Country of origin: Peru
Weight: 80 and 250 g
