100% Natural Extract Cocoa Mass for Chocolate Delights Food Additive Ingredients
Renze Cocoa Mass Product Description
Crafted from carefully selected cocoa beans, Renze’s all-natural cocoa mass delivers an intense, rich flavor perfect for creating indulgent chocolate delights. With no additives or preservatives, this high-quality ingredient ensures a smooth, velvety texture and deep cocoa aroma, ideal for chocolatiers, bakers, and food manufacturers. Elevate your recipes with Renze’s commitment to purity and taste—where nature meets perfection!
Renze Cocoa Mass Product Specification
| Parameter | Specification |
| Product Name | 100% Natural Cocoa Mass |
| Brand | Renze |
| Ingredients | Pure cocoa beans (no additives) |
| Cocoa Content | 100% (Non-alkalized) |
| Appearance | Dark brown paste/solid block |
| Flavor | Rich, intense chocolate aroma |
| Fat Content | 50-55% (Cocoa butter) |
| Moisture | ≤ 3% |
| Particle Size | ≤ 25 µm (finely ground) |
| Shelf Life | 24 months (under proper storage) |
| Storage Condition | Cool, dry place (15-20°C), away from sunlight |
| Certifications | Organic, ISO, HACCP (as applicable) |
| Applications | Chocolate bars, confectionery, baking, desserts |
Renze Cocoa Mass Product Application
-
Chocolate Production – Ideal for crafting premium dark, milk, or compound chocolate bars.
-
Confectionery – Enhances truffles, pralines, bonbons, and chocolate coatings.
-
Bakery Goods – Adds depth to cakes, cookies, brownies, and muffins.
-
Desserts & Mousses – Provides a rich cocoa base for mousses, ganache, and puddings.
-
Beverages – Used in hot cocoa drinks, smoothies, or chocolate syrups.
-
Ice Cream & Gelato – Delivers authentic chocolate flavor in frozen treats.
-
Health Foods – Incorporated into protein bars, energy balls, or sugar-free chocolates.
-
Industrial Food Manufacturing – Standardized ingredient for mass production of chocolate-based products.
Q&A pairs for Renze 100% Natural Cocoa Mass
Q1: What makes Renze Cocoa Mass different from regular cocoa powder?
A: Unlike cocoa powder (which is defatted and processed), our 100% Natural Cocoa Mass retains the full cocoa butter content, delivering an intense, unaltered chocolate flavor and smooth texture—perfect for premium chocolate-making.
Q2: How do I temper chocolate made with your cocoa mass?
A: Due to its high cocoa butter content (50-55%), tempering is straightforward. Follow standard chocolate tempering curves (melt to 45°C, cool to 27°C, reheat to 31°C).
Q3: Can I use it for dairy-free/vegan chocolate?
A: Naturally! Our cocoa mass is plant-based and dairy-free, making it ideal for vegan chocolates—just pair it with alternative sweeteners/milks.
Q4: Do you provide bulk customization (e.g., fat content adjustments)?
A: Yes! Renze offers tailored solutions (custom fat %, particle size, or blends) for large-scale production needs. Contact our team for specifics.
Q5: Why should I choose Renze over competitors?
A: Renze combines 100% traceability, rigorous quality control, and flexible formulation support—ensuring consistency and creativity for your chocolate innovations.
