Foodin Cacao Mass Organic, Raw, 200g

Usage

Cacao mass is a chocolate baker’s best friend! Stone-ground from cacao nibs, cacao mass is a velvety chocolate experience that’s easy to use in pieces, as a crumble or melted in desserts and smoothies. You can use cacao mass to make your own raw chocolate, melt it into a sauce for desserts, break it into pieces for decoration, or use it as a crumble in doughs and batters or mixed into muesli, granola and overnight oats.

In Savoury Cooking

Like cacao powder, cacao mass can also be used in savoury cooking. In many countries, chocolate is used in marinades and in spice rubs. It is also used to make savoury sauces for meat and vegetables.

Origin

Foodin’s cacao mass is made from cacao beans grown under the South American sun. The roots of the native Criollo variety reach deep into the lush rainforests of the Peruvian Amazon, where small family communities grow cacao beans responsibly and in line with sustainable development. We work closely with these communities, and farming methods are developed by providing training and the conditions for the best possible cultivation. This secures the cacao farmers’ livelihoods, ensures they receive fair compensation, and enables their children to attend school.

Family Farmers

Our cacao beans are grown by small family farmers who work closely with our carefully selected sourcing partners. This means that the typical ethical problems associated with mass production, such as the use of child labour, are much more closely controlled.

Certifications

Our partners on site are responsible for ensuring education, healthcare and other activities that support the farming communities, including children’s schooling. The Organic certification alone guarantees the just and fair treatment of nature, animals and people. Our partners also hold SPP certification, which secures funds for children’s schooling and makes it possible to monitor the farmers’ operations.

Production

Processing of the ripe cacao beans begins with a fermentation period of 4–5 days, during which the beans’ aromas develop and their colour changes from violet to a beautiful brown. After fermentation, the beans are dried, after which they are ready to be used and further processed into raw cacao mass. The cacao mass is made at our own factory in Jyväskylä by grinding cacao nibs in a stone mill.

Features

Raw, organic, dairy-free. Contains no additives or preservatives.