Cocoa paste

Cocoa mass is created when cocoa beans are ground. The cocoa beans are processed into a liquid mass that serves as the basis for making chocolate, drinking chocolate and other cocoa-containing products. Our cocoa beans are ground into the finest paste in traditional granite stone mills for 24 hours and are ideal for making cocoa products or for eating raw. In addition, our cocoa mass is rich in antioxidants and healthy ingredients that can provide various health benefits.

Criollo is considered to be the highest quality cocoa in the world. The difference to other cocoa varieties (Trinitario and Forastero varieties) lies in the genetics and the very fine aroma that only the Criollo varieties have. Since there are only relatively few Criollo cocoa trees, these varieties are rarer and therefore more expensive than others.

A special feature are the white Criollo cocoa beans, also called Porcelanas or White Almond Criollos. These are another distinction within the Criollos and represent the finest cocoa beans in the world. They are white on the inside and therefore the ground cocoa mass is usually lighter and caramel-colored.

The difference between cocoa mass and cocoa butter lies in the composition and use. Cocoa mass consists of ground cocoa beans and contains cocoa butter and cocoa powder. Cocoa butter, on the other hand, is the fat extracted from cocoa beans. In contrast to cocoa mass, which has an intense cocoa flavor, cocoa butter offers a milder and buttery taste. While cocoa mass is dark and has a strong flavor, cocoa butter is yellowish-white and has a delicate smell of chocolate. Our organic cocoa butter offers you a high-quality, vegan vegetable fat with a mild fruity aroma. And of course you can also use it to make chocolate.

Cocoa mass consists of ground cocoa beans and, to put it simply, contains both cocoa butter and cocoa powder, i.e. all the ingredients of the cocoa beans. Cocoa powder, on the other hand, is what is left over when the cocoa butter is separated from the cocoa mass. This is common practice in chocolate production, because cocoa butter is a very popular and high-quality fat for chocolate, but also in the cosmetics industry. The cocoa powder is therefore a by-product that most people refer to as cocoa. However, it is usually of very low quality, because the beans from which cocoa powder is made are heavily roasted to intensify the aroma and also treated with lye to reduce the acidity. The darker the cocoa powder, the more it is roasted and defatted.

Cocoa mass is one of the main ingredients in chocolate and forms the basis for its texture and taste. Cocoa mass is made from ground cocoa beans and contains the full ingredients of the cocoa beans, in other words, cocoa butter and cocoa powder. Our cocoa beans are ground into the finest paste in traditional granite stone mills for 24 hours, making them perfect for making chocolate or eating raw. In addition, our cocoa mass is rich in antioxidants and offers a unique taste due to the purity of the cocoa beans.

Cocoa mass is made by grinding cocoa beans. First, after harvesting, the cocoa beans are fermented in banana leaves, sun dried and then gently roasted to develop their flavours. They are then broken to expose the cocoa nibs. After the shell is removed, the cocoa nibs are then ground to form a liquid mass known as cocoa mass. During the grinding process, the cocoa mass is heated by the natural friction between the grinding stones. This releases the natural fats in the cocoa beans and helps the mass achieve a smooth and creamy consistency. The cocoa mass can then be separated into butter and the cake (cocoa powder) or it is made into chocolate as cocoa mass. Cocoa mass forms the basis for many chocolate products and is also used in baked goods, ice cream and other sweets. The cocoa mass production process requires care and precision to ensure that the final quality of the product is high.

Cocoa mass at Mangroovia is a purely natural product and has an intense scent. As cocoa beans are fermented and roasted, they develop a strong and characteristic smell, which is also reflected in the cocoa mass. This intense smell indicates the high quality of the single-origin cocoa mass, as it is the result of careful fermentation and gentle roasting of the beans. In addition, the characteristic scent contributes to the development and depth of flavor in the chocolate production process. If the cocoa mass smells unpleasant or has a foul odor, this could indicate a low-quality or poorly processed cocoa mass. It is important to be attentive and check the cocoa mass before using it. However, if the scent is intense but pleasant, you can be sure that you are using high-quality cocoa mass that will help to achieve a delicious chocolate flavor or prepare a heart-warming ceremonial cocoa.

Our cocoa masses (or pastes) are traditionally fermented directly by the farmers, gently air-dried and then roasted for 15-20 minutes at 120 °C. This means that our cocoa masses are not raw food. Our cocoa beans, cocoa powder, cocoa nibs with yacón syrup and cocoa butter, on the other hand, are raw food products, i.e. they are not roasted and are fermented. In addition to the typical aroma development, roasting the cocoa beans has the additional advantage that the hydrogen cyanide and oxalic acid contained in the beans can escape. This makes the cocoa much more digestible for us. Unfermented raw cocoa can cause severe headaches, nausea and vomiting in the human body even in small quantities of 10 g, especially if unfermented raw cocoa is consumed in large quantities (30 - 40 g) during a ceremony. Raw cocoa should therefore only be consumed in small quantities, e.g. in the form of a tablespoon of cocoa nibs in muesli or a few beans per day for strengthening.

Our single-origin cocoa masses come from Mexico, directly from our friendly cultivation partners, without middlemen. These exclusive cocoa varieties (Single Farm & Single Bean) grow in natural rainforests or permaculture systems, without the use of pesticides or synthetic fertilizers. This natural cultivation promotes local biodiversity and protects the rainforests.

We attach great importance to the fact that processing takes place in the countries of origin in order to strengthen the local economy and promote cocoa cultivation as an independent business for individual farmers. The farmers' practices not only guarantee us the highest organic quality, but also promote rainforest and climate protection. By purchasing our products, you are directly contributing to more sustainable and fairer cocoa production.

The world of cocoa offers a variety of forms and flavors, but which one is right for you? Whether you are a lover of intense flavor experiences, follow a healthy lifestyle or simply want to immerse yourself in culinary diversity, there is the right form of cocoa for everyone.

Cocoa mass is for purists, bakers & ceremonies. It consists of 100% ground cocoa beans and thus preserves the full aroma and all nutrients. Perfect for making fine chocolate creations, the finest pralines or for an intense cocoa drink. Its rich texture and depth is ideal for experimental chefs and chocolatiers at the highest level.

Cocoa powder , especially in its unsweetened form, is the all-rounder in the kitchen. It is suitable for baked goods, desserts, smoothies and of course for the classic hot cocoa as we know it. By removing the cocoa butter, it is lighter than the mass, but still full of flavor and antioxidants. Especially since our cocoa powder is not roasted, only slightly deoiled (cocoa butter content 22-24%) and has not been treated with any lye. So it is a real natural product.

Cocoa nibs are the choice for the health-conscious. They are made from broken cocoa beans and are therefore a complete superfood. With their crunchy bite and tart taste, they are ideal for sprinkling over muesli, yoghurt or as an energy-rich snack between meals. They not only provide a boost of magnesium and flavonoids, but also unadulterated cocoa enjoyment. For those who find pure cocoa nibs too tart, we offer our cocoa nibs with yacón syrup. A natural sweetener that contains lots of fiber and does not raise blood sugar levels. Be sure to try it!

Ultimately, choosing the right cocoa product depends on your personal taste, eating habits and culinary needs. Try different forms and discover how versatile cocoa can be. Whether it's bulk, powder or nibs - each cocoa has its own charm and enriches your kitchen in a unique way.