It's all about the mass.
Cocoa mass, or liquor, is the most important ingredient in every chocolate, and is generally made up of several varieties of cocoa bean. It is roasted and finely ground. The frictional heat releases the cocoa butter to produce a liquid, dark brown mass with a chocolaty scent: the cocoa mass.
This can be further processed to make cocoa butter and powder or chocolate.
At RITTER SPORT, we use a whole five different cocoa masses for our varied range.