Coca Mass

Coca mass, also known as cocoa liquor or cocoa paste, is the solid and viscous liquid derived from roasted cocoa beans after they have been ground. It is the fundamental ingredient in chocolate production, containing both cocoa solids and cocoa butter.

Manufacturers use coca mass as the primary flavouring and structural component in a wide variety of chocolate products, including bars, truffles, and baked goods. It provides the characteristic rich, complex cocoa flavour and contributes to the texture and melt of chocolate.

Coca mass is not a regulated food additive in the UK and does not have an E-number. It is a natural component of cocoa beans. Cocoa products contain flavonoids, which are antioxidants, and some research suggests potential cardiovascular benefits, though evidence is mixed and further peer-reviewed studies are needed. The World Health Organization's International Agency for Research on Cancer (IARC) has classified coffee, which contains similar compounds to cocoa, as 'not classifiable as to its carcinogenicity to humans'.