Cocoa Mass - Madagascar
Single-Origin Cacao Mass - Madagascar
Madagascar Cacao – one of the smoothest cacao varieties in our selection. It has a creamy texture and a pleasant chocolatey taste, making it enjoyable even without any additional ingredients. Every sip reveals subtle caramel and vanilla notes that perfectly complement the rich chocolate flavor.
Flavor Notes: citrus, cranberries, nuts.
Where It’s Grown
Cacao grows in the Sambirano River Valley, Madagascar. Fresh cacao beans are sourced from 8 small-scale farmers. In this region, cacao trees coexist with other trees and fruit-bearing plants. Local farmers are committed to environmental conservation and maintaining the natural forest landscape. By collaborating with organizations such as the Rainforest Alliance, they plant trees to combat soil erosion and contribute to natural forest restoration. This ensures not only high product quality but also sustainable production.
Cacao Variety
Trinitario – Trinitario cacao varieties are cultivated by hybridizing Criollo and Forastero types, combining the quality of Criollo with the disease resistance of Forastero.
Unique Qualities of Madagascar Cacao:
- Sourced from small farmers in the Sambirano River Valley, Madagascar.
- 100% cacao, with no added sugar, suitable for vegans.
- Comes in irregular 10 - 20 g pieces.
- Before being ground into a smooth mass, the cacao beans were lightly roasted.
Country
Madagascar
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
Cocoa Mass - Madagascar
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.