Cocoa paste

Cocoa paste, also known as cocoa liquor or cocoa mass, is the solid form of the cocoa bean after it has been fermented, dried, roasted, and ground. The grinding process releases the cocoa butter (fat), resulting in a thick, liquid paste. This paste is the fundamental ingredient for all chocolate products.

Cocoa paste is primarily used to provide the characteristic chocolate flavour and colour in a wide range of confectionery and baked goods. It is the essential component in dark, milk, and white chocolate, and is also used in sauces, desserts, and savoury dishes where a chocolate note is desired.

Cocoa paste is not classified as a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of various compounds, including flavonoids, which are antioxidants. Some research suggests potential cardiovascular benefits associated with the consumption of flavonoid-rich cocoa products, though evidence is still developing. The World Health Organization's International Agency for Research on Cancer (IARC) has classified coffee, tea, and beer as Group 3 carcinogens ('not classifiable as to its carcinogenicity to humans'), but this classification does not directly apply to cocoa paste.