Cacao Mass / Liquor – Organic Criollo Bulk
Product Certifications & Standards
Nutritional Information
Cacao Mass / Liquor – Organic Criollo Bulk
Our Organic Cacao Mass is crafted from premium Criollo cacao beans, widely considered the most aromatic cacao variety in the world. Sourced from the lush cacao regions of Peru, this 5kg block delivers a deep, complex flavour profile, perfect for chocolate-making, desserts, and premium food manufacturing.
Cacao mass—also known as cacao liquor or paste —is made from stone-ground, whole cacao retaining both the cacao butter and solids, without any added sugars, emulsifiers, or dairy. It’s a pure, single-ingredient product, Ceremonial grade, ideal for clean-label and artisan chocolate applications.
Perfect for bean-to-bar production, raw desserts, truffles, or melting down in baking, this Criollo cacao mass offers a smooth, rich base with natural bitterness, floral undertones, and low acidity.
Why Choose Criollo Cacao Mass?
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Made from 100% organic Criollo beans – renowned for superior flavour
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Retains natural cacao butter and solids – no additives or sweeteners
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Rich source of antioxidants, iron, magnesium, and mood-boosting compounds
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Versatile for use in confectionery, baking, raw foods, and chocolate production
How to Use:
✔ Melt and combine with sweeteners or cacao butter for chocolate making
✔ Grate or shave into desserts, drinks, or baking recipes
✔ Use as a base for raw, vegan, and gluten-free confections
Size: 5kg Solid Block / Chunks Pieces 30-40mm approx
Origin: Peru
Certified Organic | Gluten-Free | Vegan | Single-Origin Criollo
Note on Winter Bloom:
You may notice some natural "blooming" on your cacao mass during colder months. This is a harmless separation of cocoa butter that can occur when the product is exposed to cold temperatures during transit.
Rest assured, this is purely cosmetic and does not affect the quality, flavour, or functionality of the cacao. Simply warm it gently, and it will return to its smooth, rich consistency as intended.
Cacao is a natural product, and bloom is a normal occurrence in changing climates — especially in winter.
For best results, store your cacao in a cool, dry place (ideally above 18°C) and allow it to come to room temperature before use.