Cocoa Mass (a.k.a. Cocoa Liquor or Cocoa Paste) is produced by grinding roasted cocoa nibs into a thick, smooth paste that naturally contains about 50% cocoa butter and 50% cocoa solids. It is the foundation of all chocolate products but is also versatile enough for industrial, nutraceutical, and artisanal uses

Chocolate & Confectionery: The backbone of dark, milk, and white chocolate production. Cocoa mass is blended with sugar, milk powder, or additional cocoa butter to create different chocolate types.
Baking & Culinary: Incorporated into cakes, brownies, cookies, and sauces for authentic cocoa depth.
Cosmetics & Personal Care: Increasingly valued for high polyphenol content. Used in antioxidant creams, scrubs, and chocolate spa treatments.
Nutraceuticals & Functional Foods: Cocoa mass contains flavonoids linked to cardiovascular and brain health. Powdered cocoa mass is being studied as a dietary supplement.
Craft & Bean-to-Bar Startups: Entrepreneurs can source cocoa mass as a semi-finished raw material to simplify small-scale chocolate production.
Experimental Applications: Research into using cocoa polyphenols for plant-based food preservatives and sustainable packaging coatings.