Valrhona - 100% Cocoa Mass
Macaé Pure 100% Cocoa Mass
Macaé Pure 100% Cocoa Mass, Brazil. For intensifying or creating your own chocolates.
Macaé Pure 100% Valrhona Cocoa Mass, in a 3 x 1 kg block format. Pure cocoa mass (100% cocoa, no sugar) made from Macaé pure-origin cocoa beans from Brazil (Bahia). Allows experienced chocolatiers to intensify the cocoa flavor of a recipe, create custom couvertures, or make 100% cocoa bars for discerning enthusiasts. Macaé's aromatic profile: cocoa with cereal notes and deep bitterness.
Characteristics
100%
Cocoa
Pure unsweetened mass
Brazil
Origin
Traceable pure origin
Creation
Use
Custom couverture
2Profile and identity
Major profile
cocoa
Minor note
cereal
Signature
pure-origin Brazil
Characteristics
3Cocoa origin
Country
Brazil
Region / Terroir
Bahia
Type
100% pure-origin cocoa mass
4Recommended applications
The most suitable pastry and professional uses for this product.
chocolate intensification (added to ganaches)
100% bars
very intense chocolate drink
custom couverture creations
5Flavor pairings
Ingredients that balance 100% cocoa mass.
brown sugar
whole milk
Bourbon vanilla
roasted hazelnut
6Perfect pairings for this cocoa mass
Valrhona products that perfectly complement this reference in your creations.
7Signature recipe
A practical application to showcase this product in your creations.
75% custom couverture
TechniqueFor experienced chocolatiers: melt 750g of Valrhona 66% Caraïbe chocolate + 90g of 100% cocoa mass to achieve a customized 75% blend. Adjust with 50g of cocoa butter for fluidity. Standard tempering. Result: a more intense chocolate that retains the base's aromatic signature.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | 100% cocoa mass |
| Composition | 100% pure cocoa, with no added sugar |
| Origin | Brazil |
| Region | Bahia |
| Format | 3 x 1 kg |
| Storage | 16 to 18°C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is 100% cocoa paste?
It is pure cocoa in its most concentrated form: 100% cocoa, with no sugar, added cocoa butter, or milk. Obtained by finely grinding roasted beans, it comes in a solid block at room temperature. Not to be confused with cocoa butter (which contains only the fat) or cocoa powder (which is defatted).
Who is 100% cocoa paste intended for?
For experienced chocolatiers and pastry chefs who want to: (1) intensify the cocoa flavor of an existing ganache or couverture, (2) create their own custom couvertures from basic chocolate + 100% cocoa paste + sugar + cocoa butter, (3) make 100% chocolate bars for experienced enthusiasts (very intense and bitter).
What is the difference between Macaé and Manjari?
Macaé Pure Paste: cocoa from a single origin in Brazil (Bahia), with a cocoa-forward profile and cereal notes, and deep bitterness. Manjari Pure Paste: cocoa from a single origin in Madagascar (Millot Estate), with a profile featuring bright, tangy red berry notes and lively acidity. The choice depends on the character you want to give your creation.
Can 100% pure cocoa paste be tasted?
Technically, yes, but the experience is very intense: pronounced bitterness, no sugar, and a highly concentrated flavor profile. Intended for experienced tasters. Most chocolatiers use it as an ingredient rather than tasting it pure. For a 100% tasting experience, choose Komuntu 80% or Abinao 85%, which contain a little sugar.
To learn more
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
