Callebaut cocoa mass is pure unsweetened chocolate, nothing but ground cocoa beans, formed into a solid 11 pound block. With no sugar, no added cocoa butter, and no lecithin, it is the raw material of chocolate itself, and the ingredient to reach for when a recipe needs the full, unsweetened force of cocoa.

The flavor is intensely dark and bitter, with the deep roasted cocoa notes of the Callebaut Belgian blend and a natural fat content of at least 53% from the bean's own cocoa butter. Melted, it flows thick and glossy and sets hard with a clean snap. A small amount transforms a brownie, a flourless cake, or a dark ganache, giving a depth that cocoa powder alone can't reach while letting the chef control the sugar. It is also the base for custom chocolate blends, for bittersweet sauces and sorbets, and for the unsweetened chocolate called for in classic American baking.

For a step up in quality, Cacao Barry Grand Caraque Cocoa Mass Pistoles (100%) brings a more refined bean selection and processing to the same ingredient, in pistoles that melt without chopping.