Valrhona - 100% Cocoa Paste
Macaé Pure 100% Cocoa Paste
Macaé Pure 100% Cocoa Paste from Brazil. For intensifying or creating your own chocolates.
Macaé Pure 100% Cocoa Paste by Valrhona, in a 3 x 1 kg block format. Pure cocoa paste (100% cocoa, no sugar) made from Macaé beans of pure Brazilian origin (Bahia). It allows experienced chocolatiers to intensify the cocoa flavor of a recipe, create custom couvertures, or make 100% cocoa bars for discerning enthusiasts. Macaé flavor profile: cocoa-forward with cereal notes and deep bitterness.
Characteristics
- Cocoa
- 100%
- Pure unsweetened paste
- Origin
- Brazil
- Traceable pure origin
- Use
- Creation
- Custom couverture
Profile and identity
Main profile
cocoa
Minor note
cereal
Signature
pure origin Brazil
Characteristics
Cocoa origin
Country
Brazil
Region / Terroir
Bahia
Type
100% pure-origin cocoa paste
Recommended applications
The pastry and professional uses best suited to this product.
chocolate intensification (added to ganaches)
100% bars
very intense chocolate drink
custom couverture creation
Flavor pairings
Ingredients that balance 100% cocoa paste.
Perfect partners for this cocoa paste
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A practical application to showcase this product in your creations.
Custom couverture 75%
TechniqueFor experienced chocolatiers: melt 750 g of Valrhona Caraïbe 66% chocolate + 90 g of 100% cocoa mass to create a custom 75% blend. Adjust with 50 g of cocoa butter for fluidity. Temper as usual. The result: a more intense chocolate that retains the base's aromatic signature.
Full technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | 100% cocoa mass |
| Ingredients | 100% pure cocoa, 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
Your questions, our advice
What is 100% cocoa mass?
It's pure cocoa in its most concentrated form: 100% cocoa, with no sugar, no added cocoa butter, and no milk. Made by finely grinding roasted beans, it forms 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 mass for?
For experienced chocolatiers and pastry chefs who want to: (1) intensify the cocoa flavor of a ganache or existing couverture, (2) create their own custom couvertures using base chocolate + 100% cocoa mass + sugar + cocoa butter, (3) make 100% bars for experienced enthusiasts (very intense and bitter).
Macaé vs. Manjari: what's the difference?
Macaé Pure Mass: single-origin cocoa from Brazil (Bahia), chocolatey profile with cereal notes and deep bitterness. Manjari Pure Mass: single-origin cocoa from Madagascar (Domaine Millot), lively profile with tart red fruit notes and vibrant acidity. The choice depends on the character you want to give your creation.
Can you taste 100% pure cocoa mass?
Technically, yes, but the experience is very intense: pronounced bitterness, no sugar, highly concentrated profile. For experienced tasters only. 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.
Additional resources
Explore the Valrhona collection, chocolates and pralines, chocolate molds at Patissland.
Learn more
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.
