Cocoa Mass

Chemical Composition	Cocoa solids (48-55%) and cocoa butter (45-52%)
Color	Dark brown
Odor	Strong, rich cocoa aroma
Taste	Bitter with intense chocolate flavor
Texture	Smooth, solid at room temperature
Melting Point	30-35°C
Density	1.3 g/cm³
Fat Content	50-55% cocoa butter
pH	5.4 - 5.8 (natural), 6.8 - 7.5 (alkalized)
Moisture Content	Maximum 1.5%
Ash Content	3-4%
Shelf Life	1-2 years (in cool, dry conditions)
Uses	Base ingredient in chocolate, confectionery, baking, and beverages