Raw cacao paste, also called cacao liquor, is made by crushing raw cacao beans into a liquid. This liquid quickly solidifies at room temperature and the result is cacao paste.
Because no heat is used in this process, cacao paste retains its natural properties.
A solid form of pure cocoa mass obtained from the milling and tempering of the fermented, dehydrated, roasted, broken and shelled cocoa beans.
Cocoa liquor is essential for a tasty chocolate product and can be further processed into cocoa powder and butter.