Cocoa mass, also known as cocoa liquor, is a key component in chocolate production. It is made by grinding the nibs, which are the center of the cocoa bean, into a liquid form. This substance contains both cocoa solids, which give chocolate its characteristic flavor, and cocoa butter, which contributes to the texture. Cocoa mass is composed entirely of the solids and butter derived from cocoa beans, and it is made of 100% pure, unadulterated cocoa bean components. The process of making cocoa mass involves roasting the cocoa beans, removing the husks, and then grinding the resulting nibs into a liquid form. This liquid, which consists of both non-fat cocoa solids and cocoa butter, solidifies at room temperature and becomes cocoa mass. Cocoa mass is the fundamental ingredient that provides the recognizable rich, deep flavor profile of chocolate. It is also the first step ingredient that can be processed further to make all types of chocolates, cocoa cake, couvertures, and cocoa butter.