What is the mass of cocoa?
When we talk about cocoa mass the word pure pasta that you get after toasting and grinding cocoa beans, without adding sugar or milk.
Given the oily nature of cocoa beans the resulting product will have 55% of cocoa butter and then you will have a result of a soft and oily paste.
This soft paste is the mass of cocoa.
The cocoa mass can already be used as it is, or by continuing the processing process through presses, the fat part is extracted, this is the so-called cocoa butter, while the private part of the fats is a dark powder called Cocoa bitter.
The mass of cocoa is exclusively constituted by ground beans.
This pasta has many beneficial properties, already known in pre-Columbian civilizations.
These seeds are rich in antioxidants that are believed to help prevent pathologies such as atherosclerosis, and the existence of psychoactive substances with positive effects on mood and memory by reducing the sense of stress and fatigue.
What and how many types of cocoa mass do they exist?
In the dark chocolates are privileged of mixtures of Ivory Coast, Ghana, Ecuador and Nigeria that give the product all the persistent aroma of cocoa.
Mode of Use of the cocoa mass
It is used to prepare many sweet recipes: for ganache, roof creams and pralineria in addition to sugar, cocoa butter and vanilla.
Recipe: Crusade nuts and cocoa mass
Today we will go to see a simple recipe of the Pasticciere Domenico Spadafora, tutor of Detto Fatto, where the cocoa mass, the Crustata nuts and cocoa mass is used.
Ingredients:
For the base:
- 300g butter;
- 200g of kacaque mass;
- 300g of powdered sugar;
- 3gr of salt;
- 500gr of type 00 flour;
- 100gr of egg yolks (approximately 5)
For the filling:
- 250gr sugar;
- 250gr fresh cream;
- 25gr honey;
- 250gr nuts;
- a orange zest
Preparation
We put in our planetary butter and it icing sugar and we mix the two ingredients well.
At this point we add the previously dissolved cocoa mass while stirring.
Now we add salt and salt egg yolks and finally the sifted flour.
Being a frog you have to try to work as fast as possible to avoid it getting blurred, then put in the fridge to rest for a while
Take the frog, spread it with a rolling pin and put it in a tart.
Now we go to the preparation of the filling of the tart.
We can sweeten in a pot sugar, in another pot we warm the cream with honey and orange zest grated and pour this mixture directly on caramelized sugar.
Then add the nuts and let it cook for a couple of minutes.
When the mixture cooled, pour it on the base of the fog and bake in preheated oven at 170° for about 25 minutes.
Where to buy the cocoa mass?
If you want to try to make this particular tart or simply want to experiment with the cocoa mass new sweets you can buy it to our online shop. you will find different cocoa masses:
