The initial stage involves the cocoa beans being cleaned, roasted, and then cracked to extract the nibs, the inner part of the bean.

With a rich heritage stretching back over 130 years, Whitakers is a name synonymous with excellence in chocolate-making in the UK.

While the cost initially looks high, it is incredibly good value for the enormous bag provided putting it on par with value supermarket 90% chocolate but with less sugar.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. The result is a range of chocolates that not only taste exquisite but are also crafted with great care and attention to detail.Its quality and treatment during the manufacturing process heavily influence the taste and quality of the final chocolate. They mention it's delicious on its own, so chocolaty that a small amount satisfies, and the best tasting 100% chocolate they've had. Highly, highly recommended but please note; 100% cocoa is an acquired taste even if you like normal dark chocolate. A great way to be able to control the sweetness of chocolate desserts as this is just chocolate, no sugar or sweeteners added.

Cocoa mass contains both cocoa solids and cocoa butter, giving it a rich, intense chocolate flavour, whereas cocoa powder is essentially defatted cocoa solids, offering the same chocolatey taste but without the richness and mouthfeel provided by the cocoa butter. Understanding cocoa mass and its role in chocolate production provides a deeper appreciation for every chocolate morsel we savour. Absolute value for money as you really don’t need much before it becomes too much, so adjust and taste as you go, whatever you’re making.We fervently promote the use of Fairtrade Cocoa across our range, ensuring that our delicious chocolates also contribute to sustainable development and fair treatment of cocoa farmers. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. The cocoa has a very floral profile, with a characteristic bitterness, accompanied by low acidity, a pleasant note of astringency, and a floral bouquet. The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. I have found every excuse to include it in EVERYTHING I have baked during this period including cupcakes, oat muffins, cookies, ganaches and a birthday cake!

Saw this bag and it works out slightly cheaper and as it's 100% chocolate mass there are much less carbs in them. It’s incredible to think that this unassuming, thick, chocolatey paste derived from cacao beans is the cornerstone of a multi-billion-pound industry. The exact amount can vary depending on the specific type of cocoa bean and the way it’s processed, but in general, cocoa mass does have a small amount of caffeine. Made from roasted beans and ground into a smooth homogeneous liquor, this mass is great for fine tuning. This liquid, which consists of both non-fat cocoa solids and cocoa butter (the natural fat present in the bean), solidifies at room temperature and becomes cocoa mass.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. The nibs are ground into a paste which is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. They taste rich and like a top quality, high cocoa content, chocolate (those with some added sugar etc).