01/03/2026
So what is cacao mass? Is it supposed to be sour?
Yes — to a degree. Cacao naturally has an acidic edge because of fermentation, unlike the rounder, darker, more “chocolatey” cacao powder that is often treated with an alkali (Dutch-processed).
Cacao mass is 100% whole cocoa bean — roughly 50–55% cocoa butter and 45–50% cocoa solids — while cacao powder is defatted to about 10–12% fat.
Fat helps carry aroma and soften perception, but it also slows flavor release, so with cacao mass you get a dense cocoa butter coating on the tongue followed by a later, brighter acidic lift.
During cacao powder production, the paste is pressed to remove cocoa butter and often heated and alkalized, which reduces or neutralizes much of that natural acidity.
In cacao mass, those fermentation acids remain chemically present and perceptible, which is why you may taste red fruit, vinegar-like brightness, or winey notes, especially in lightly roasted beans.
Many ceremonial or craft cacao masses are intentionally light roasted to keep that acidity alive.
We source our cacao mass from Rayong, on Thailand’s eastern coast — a region famous for mangosteen, durian, and other tropical fruits.
So don’t be surprised by that tang — it’s meant to be there, just enough to wake you up from the bitterness in your heart.
