Crumbled Cocoa Mass - Cuba
Cuban Cacao - Baracoa Region
Cacao from the Baracoa region in Cuba offers a medium-strength profile. This cacao harmoniously blends various flavor notes – the sweetness of cream with the more intense tones of tobacco and wood. These contrasting flavors complement each other perfectly, creating a cacao taste unique to the Baracoa region.
Flavor Notes: Cream, tobacco, wood.
Where It’s Grown
This cacao comes from the Baracoa region in the Guantánamo province, northeastern Cuba. Baracoa is located along the Bahía de Miel (Bay of Honey) coastline. The cacao is grown on small farms in an agroforestry system alongside coconuts and bananas. The area is surrounded by a vast mountain range, including Sierra del Purial, making it quite isolated.
Cacao cultivation in this region dates back to the early 19th century when French colonists, fleeing the Haitian independence revolution, introduced these cacao varieties. It is believed that the origin of these cacao plants can be traced back to the Atlantic coastline of Mesoamerica.
Cacao Variety
Trinitario – This variety was developed by hybridizing Criollo and Forastero cacao types, combining Criollo's fine flavor with Forastero's disease resistance.
Cuban Cacao Features:
- Cacao is sourced from small farmers in the Baracoa region, Guantánamo province.
- 100% cacao, no added sugar, suitable for vegans.
- Cacao is in 10-20 g irregular pieces, soft and easy to chop.
- The beans were lightly roasted before being ground into pure cacao mass.
Country of Origin
Cuba
Ingredients
100% cacao beans
Nutrition information
Nutritional value per 100 g:
- Energy value: 2539 kJ / 616 kcal
- Fat: 55 g
- Of which saturated fatty acids: 34 g
- Carbohydrates: 9 g
- Of which sugars: 0 g
- Protein: 11 g
- Salt: 0.03 g
Appearance
This cocoa mass, unlike chocolate, is not tempered, so its appearance may differ from the photos provided. Cocoa mass can be light brown, porous in texture, crumble easily, and the package may contain smaller pieces.
This is completely normal and does not affect the taste or quality of the cocoa – this is what 100% cocoa mass looks like when it is not processed using industrial methods.
Benefits
- Source of antioxidants
- May help regulate cholesterol levels
- Cocoa may improve blood circulation and brain function
- May stimulate endorphin production
Crumbled Cocoa Mass - Cuba
Cocoa preparation instructions
Choose cocoa intensity
10–15 g – for a light cocoa drink
25–35 g – for a medium-strength drink
35–40 g – for a strong ceremonial drink
1 teaspoon of ground cocoa – approximately 5 g.
Prepare one cup
Mix 10-30g of cocoa with ¾ cup of hot water. If desired, add some plant-based drink and your preferred sweetener.
Mix and enjoy
If necessary, break or chop the cocoa. Put all ingredients into a blender and blend for 1 minute. Pour into a mug and enjoy your warm drink.
Cacao mass for your daily rituals
Cacao
For productivity, energy, and focus.
100% Cacao
The magnesium and theobromine in its composition can help you relax during meditation, focus, and stay alert all day.
Cacao Mass
You can prepare it as a drink, or use it for baking, desserts, or making homemade chocolate.
Cacao – Superfood
For those seeking a more natural and healthier lifestyle.
🌿 No added sugar, no additives – just pure cacao power!
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Frequently Asked Questions
What is cocoa liquor?
Cocoa mass is ground cocoa beans. It is a 100% cocoa product that naturally contains both cocoa solids and cocoa butter.
How to prepare a cocoa drink from cocoa mass?
Dissolve the cocoa mass in hot water, milk or a plant-based drink. You can add sweetener, cinnamon, cardamom or other spices to taste.
How much cocoa mass to use per cup?
For a lighter drink, use about 10-15g, for a medium-strength drink – 20-25g, and for a richer, ritualistic drink – about 30-40g.
Does cocoa mass have added sugar?
No, pure cocoa mass has no added sugar, milk, or artificial additives. Its taste is rich, intense, and naturally bitter.
How does cocoa mass differ from cocoa powder?
Cocoa mass is naturally fatty because it retains cocoa butter, making its taste richer and its texture thicker. In cocoa powder, most of the cocoa butter has been removed, making it drier, lighter, and convenient for use in baked goods and desserts.