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The Cocoa Journal

Clear guides to cocoa ingredients, processing, origin and use. Every article is written to answer a specific question about pure cocoa.

Both are 100% cocoa. What differs is the processing — and how each behaves in a cup and in a bake.

Cocoa mass is 100% ground cocoa, containing cocoa solids and naturally occurring cocoa butter. It contains no alcohol.

Cocoa butter is the naturally occurring fat of the cocoa bean. It contains no dairy.

The pressed cocoa material remaining after part of the cocoa butter is removed — not a baked cake or dessert.

A short walk through the general steps that turn a cocoa pod into powder, butter, mass and pressed cake.

A short, factual note on Ghana as a long-established cocoa-producing country.

General storage principles for cocoa powder, cocoa butter and cocoa mass.

Pure cocoa powder is a cocoa ingredient. Sweetened drinking-chocolate mixes are formulated blends. Ingredient lists and preparation differ.