Chocolate is essentially made of cocoa mass (except in white chocolate), cocoa butter, sugar and dairy products (except in dark chocolate). Pure cocoa mass and cocoa butter can then be used to alter the characteristics of a basic chocolate or a filling.
For instance, if a chocolate with the taste you're looking for is just a little too viscous for a particular enrobing line, it is possible to increase its fluidity by adding a little cocoa butter. Cocoa mass would generally be used to enhance the bitterness of a chocolate, although this would also have the added effect of decreasing its fluidity.
Please note that cocoa powders will change colour depending on the application for which the powder is used.
Alkalized; Cocoa 95.5%; Fat 52.5%
Reduced Fat; Alkalized; Cocoa 100%; Fat 1%
Reduced Fat; Alkalized; Cocoa 100%; Fat 11%
Alkalized; Cocoa 100%; Fat 21%
Alkalized; Cocoa 93%; Fat 23%
Fat Reduced; Cocoa 100%; Fat 11%
Chips; C/S 100%; F 53%
100% cocoa butter
Sack; 100% Chocolate