Baking Chocolate: Cacao Mass

This bold and hearty 65% utility chocolate, made exclusively from South Indian organically certified cacao beans, brings character and flavour to your hot chocolates, cakes, biscuits and granola bars. This cacao mass couverture is great for baking and melting into a chocolate drink. It is made from the organic cacao beans (both nib and husk) 65% and organic sugar 35% and is grounded for 2-3 days. The grounding adds a finer texture during the production process ​and since it contains a greater percentage of cocoa butter relative to the other commercial mass chocolates it produce a superior flavor and texture. Hence it is the preferred chocolate for baking, tempering and enrobing truffles, bonbons, and other fine candies. 

Unlike cacao powder, this chocolate is full fat, and requires no extra cacao butter.

For baking, just break off as much as you need, melt it in a banmarie and add it to your mixture. For drinking chocolate take about 20g per cup, melt it in water or milk. No sugar really needs to be added as it's got a bit of sugar in it already.