I recently came across a supplier in Ivory Coast who was offering cocoa mass for my enquiry regarding raw materials.
- What exactly is cocoa mass?
- During which stage of extraction do we get cocoa mass?
- Can it be used to make chocolate?
- What are the precautions regarding temperature regulation during transit and storage - if any?
- Is it different than couverture?
Looking forward to some answers.
updated by @akbar-kaliwala: 04/10/15 10:46:59AM