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.
