Cacao Paste – Organic

Raw processing for organic cocoa paste

Cocoa paste, also known as cocoa mass, is made by fermenting, drying, shelling and then finely grinding organic cocoa beans into a smooth, solid mass. Because the product is processed raw, the natural properties, aroma and rich flavor of the cocoa are preserved optimally.

The paste consists of 100% cocoa, with no additives, and is an essential base ingredient for the production of chocolate and other cocoa-based applications.

Use and applications

Cocoa Paste Raw Organic is particularly suitable for professional use in the food industry, catering and artisanal production, but also ideal for home use by passionate makers. The paste melts at approximately 34–38°C, making it easy to process in various recipes and production processes.

Common applications include:

• Making dark and milk chocolate, bonbons and coatings
• Use in desserts, pastries, ice cream and fillings
• Processing in beverages such as hot chocolate and smoothies
• Combination with sugar, sweeteners or cocoa butter for customized recipes

For use, the cocoa paste can be gently melted au bain-marie or in a melting kettle. Stir regularly for an even texture and avoid overheating to preserve quality optimally.