Cocoa mass (cocoa liquor) is the key ingredient in chocolate primarily because of the critical properties it can provide. "Cocoa mass (cocoa liquor)" provides desired flavour and colour and is responsible for the smooth, melting consistency in chocolate. It is also sometimes used as a flavouring component in other food products.  Key Applications- Chocolate Chocolate manufacturers blend cocoa mass (cocoa liquor) with other ingredients such as milk powder, sugar, lecithin and vanillin to produce quality chocolate. There are two main types of chocolate made from cocoa mass (cocoa liquor):  Dark Chocolate Sugar + Cocoa Mass (Cocoa Liquor) + Cocoa Butter + Vanillin + Lecithin  Milk Chocolate Sugar + Cocoa Mass (Cocoa Liquor) + Milk Powder + Cocoa Butter Vanillin + Lecithin  Other Applications Cocoa mass (cocoa liquor) is also used in bakery products and ice cream coating for example, when cocoa powder cannot provide adequate chocolate flavour in the end products.