Callebaut 100% Cocoa Mass Easymelt 2.5kg

Product Information

Drying: Post-fermentation, the cocoa beans are spread out to dry in the sun. Drying reduces the moisture content, making the beans less susceptible to mould and more suitable for storage and transportation. This meticulous approach allows us to extract the finest cocoa liquor, which in turn forms the basis for our wide range of delectable treats. Flavor Impact: Cocoa liquor is a primary contributor to the flavor profile of chocolate. The quality of cocoa beans, the processing methods used, and the specific blend of cocoa solids and cocoa butter in the liquor can all influence the taste and aroma of the final chocolate product. For those who prefer the creamier notes of milk chocolate, Whitakers offers a product with at least 34% cocoa solids. The lowest content of free proanthocyanidins, 28.48 and 52.23mg/100g, was found in chocolate bars CB1 (dessert) and CB2 (bitter). These products were also characterized by the lowest, declared by the producer, minimum content of cocoa mass/cocoa in the product, 30 and 40%, respectively. Chocolate bars CB3 and CB4 (the minimum content of cocoa mass was 45% and 50%, respectively) were characterized by a higher content of free proanthocyanidins, 84.48 and 89.49mg/100g, respectively. Bitter chocolate bars with over 50% content of cocoa mass/cocoa were characterized by free proanthocyanidins in the range of 117.62 to 224.47mg/100g. The highest content of these compounds was found in bitter chocolate bar CB11 (76% of cocoa mass content). It was found that the free proanthocyanidins in the analyzed chocolate bars accounted for 20.48–42.74% of all free phenolic compounds. The dark chocolate bars analyzed by Hii et al. (2009) contained proanthocyanidins in the amount of 278–410mg/100g. However, surprisingly high content of proanthocyanidins was determined in the work of Gu et al. ( 2006). They found that in the dark chocolate bars the content of proanthocyanidins reached even 2,000mg in 100g of the product.

Roasting: Upon reaching the factory, the dried beans are cleaned and roasted. Roasting further develops the flavour and changes the beans’ texture, making them brittle and easier to crush. Compound chocolate is typically made with cocoa powder, sugar and a vegetable fat (coconut oil, palm oil) instead of cocoa butter. Compounds do not require tempering, so they are more versatile to different temperatures than pure chocolate. Our organic low melt compound chunks, for example, are made of organic cane sugar, organic coconut oil, organic alkalized cocoa powder, organic soy lecithin and organic vanilla extract.

References

Beverages: Certain traditional drinks, such as the Mexican ‘ Champurrado‘, use cocoa liquor for its depth of flavour. It’s mixed with ingredients like masa, piloncillo, and spices to create a rich, warming beverage. They’re the ideal choice for moulding, dipping, flavouring and decorating in your baking endeavours.

Over the years, we’ve meticulously refined it’s cocoa solid percentages across its range, finding just the right balance to satisfy discerning palates while still delivering the recognisable and beloved Whitakers taste. There is difference of opinion but there seems to be some consensus that cacao refers to the living cacao tree, cacao pod and the cacao bean in its natural state before fermentation and roasting. Many people use the terms interchangeably. After being extracted from cocoa beans, the mass, which includes both cocoa solids and cocoa butter, serves as the foundation of any chocolate product.However, it’s important to note that while cocoa mass itself is vegan and dairy-free, it is often used in the production of various types of chocolate, some of which may include added ingredients such as milk or other animal-derived products.

To sum up, cocoa liquor, with its rich, robust flavour and versatility, forms an essential part of the chocolate industry and beyond. How Is Cocoa Liquor Made? Many manufacturers produce vegan-friendly chocolates, using alternatives to dairy and ensuring that their products are free from any animal-derived ingredients. a,b,c, …. – average values in columns with the same letter are not significantly different at p≤0.05 Jabłońska-Ryś E. Zawartość polifenoli w czekoladach. Nauka Przyr Technol. 2012; 6(2):1–11. [ Google Scholar] But most commonly, you know chocolate liquor by its more palatable name: baking chocolate. It's not to be confused with cocoa powder, which is basically a defatted version of chocolate liquor, usually containing less than 10% fat in commercial settings.

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Baceral Leite P, Fonseca ML, França Opretzka LC, Soares SE, Da Silva BE. Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from “witch broom disease” resistant and non resistant cocoa cultivars. Ciênc Agrotec Lavras. 2013; 37(3):244–250. doi: 10.1590/S1413-70542013000300007. [ CrossRef] [ Google Scholar] Such companies' chocolate liqueur recipes seem to fall into two camps: cream-based or clear. Examples of cream-based chocolate liqueurs include Bailey's Chocolate Cherry and Mozart Dark Chocolate Cream Liqueur, while the most common clear chocolate liqueurs are variations of cremes de cacao. This powder is typically used in baking or for making hot chocolate and has a rich, bitter chocolate flavour but little to no fat content.