Time to taste real raw cocoa mass?
This wonderfully fine cocoa mass, from organic farms in Peru's Junín region, will be your best friend in the chocolate kitchen. The pulp, which consists of whole, finely ground cocoa beans, has just the right strength of cocoa flavor in combination with a well-balanced acidity. It took us a while to find a truly raw cocoa mass - cold grinding unroasted cocoa beans is as rare as cold pressing cocoa butter. But then the taste becomes so much more unique and the cocoa gets to keep all its fantastic heat-sensitive phytochemicals. But beware - too much raw cacao can make you happy!

BRIEFLY
Really raw and organic cocoa mass that has never been heated above 42°C
The cocoa grown in Peru in the farmer-owned cooperative Pangoa