Cocoamass

Cocoamass, also known as cocoa mass or cocoa liquor, is the solid component of the cocoa bean after it has been fermented, roasted, and ground. It contains both cocoa solids and cocoa butter, forming a paste that is the fundamental ingredient in chocolate production.

Cocoamass is the primary ingredient in all chocolate products, providing the characteristic chocolate flavour and aroma. Manufacturers use it to create solid chocolate bars, as well as in fillings and coatings for confectionery, baked goods, and desserts.

Cocoamass is not classified as a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a natural component of cocoa beans. Cocoa products contain flavonoids, which are antioxidants. Some research suggests potential cardiovascular benefits from consuming flavonoid-rich cocoa, but evidence is mixed and further research is ongoing. The World Health Organization's International Agency for Research on Cancer (IARC) has classified coffee and very hot beverages as 'probably carcinogenic to humans' (Group 2A), but this classification is related to the temperature of the beverage, not the coffee or cocoa itself.