Raw cocoa paste with an aromatic cocoa flavour and delicate melting texture
The aromatic and natural cocoa flavour of the Criollo variety is ideal for preparing a wide range of chocolate creations in vegan and raw food cuisine. Criollo beans are quite low in acidity, have a mild bitter flavour and give the cocoa mass a delicate melt.
- Made from lightly fermented cocoa beans
- High in fibre
- Gentle processing at 45˚C
- No added sugar
- Melts at 37°C
- Easy to portion (small discs)
- Perfect for desserts, cakes, chocolate bars, confectionery, chocolates, etc.
For great chocolate creations
Use the Keimling Naturkost cocoa mass to your vegan/raw food baked goods by preparing a delicious chocolate glaze. This is quick and easy, as the mixture melts at 37°C. Delicious chocolate bars or desserts can also be created in no time at all. And why not round off the flavour of homemade banana ice cream with a little melted cocoa mass - a real treat.
Best raw food quality
The unique processing of the cocoa without external heat, from the harvest to the finished product, guarantees a raw food flavour experience. Fermentation is important for the development of the typical flavour. As heat is generated during fermentation, the cocoa beans are turned over several times. This ensures that the raw food quality is always guaranteed. The beans then dry in the sun and are later broken into small pieces, known as nibs, by stone mills. The nibs are then ground very slowly into a mass, the so-called cocoa mass, which is then poured into the mould of the practical drops.
Our tip:
You can also melt the cocoa mass in a dehydrator.
