100% Untempered Cacao Mass
100% Untempered Cacao Mass

100% Untempered Cacao Mass

$11.99

Untempered cacao mass is unsweetened and has been through the entire chocolate making process except for the final step, which is molding the chocolate into a hard bar.

It has the same nutrition as cacao nibs, but is much more versatile.

Untempered cacao mass melts, which makes it great for hot chocolate or coating fruit.

It melts easily into oatmeal and can be used for baking.

You could also sweeten it with your favorite non-sugar sweetener to make at home sugar free chocolate bars.

Unlike cocoa powder, untempered cacao mass retains all of its cocoa butter, which is where much of cacao's nutrition and flavor lives.

Many studies are out now showing a direct link between cacao consumption and lifespan.

Cacao has ten times the antioxidants of blueberries, is an excellent source of plant-based protein, and has a ton of minerals you won't find in other foods.

As with all of our products, our untempered cacao mass is made with a thought to be extinct variety of cacao that grows in northern Peru. We voluntarily pay ten times fair trade premiums to our cacao farm partners for their genetically delicious variety of cacao. 

Our chocolate is heavy metal free. Visit https://fortunatochocolate.com/pages/faq to see our testing results. 

From our family business to you, enjoy!

All of our products come with a no questions asked 100% money back guarantee. If you are dissatisfied with any product for any reason simply email info@fortunatochocolate.com to request a full refund. 

Chef and Restauranteur Eric Ripert - "I am a chocoholic. This chocolate made with Peruvian Pure Nacional beans is the best chocolate I have ever tasted."
American Pastry Chef Norman Love - "Fortunato No. 4 is the standard by which fine chocolate must be measured.”
French Pastry Chef Patrick Roger - "One taste and I knew I must have Fortunato No. 4 for all of my customers in France."
Swiss Pastry Chef Roger von Rotz - "Fortunato No. 4 is the Rolex of Chocolate. It is unbelievable."
Australian Pastry Chef Igor Van Gerwen - "In my 30 years I have never experienced more rewarding chocolate. I recently visited the Marañón Canyon, the social responsibilities and sustainable farm practices engaged in the growing the cacao and making the chocolate, satisfy the conscience."

Please double check the delivery address you enter for your chocolate order. We are experiencing a significant increase in address correction requests after the chocolate has shipped.

Customer Reviews

Based on 46 reviews
91%
(42)
2%
(1)
4%
(2)
0%
(0)
2%
(1)
F
Frank Braker
I used this for baking brownies

Here's the recipe. Because I'm using the untempered mass, I use the same ingredients as for cacao powder. It comes out with a very buttery mouthfeel and unbeatable taste. Take care to whisk the eggs sufficiently, ideally with an electric mixer.

French Chocolate Gâteau Baulois Best Brownie Recipe Ever - Glen And Friends Cooking
This French Bittersweet Chocolate Cake sometimes called La Baulois, or Fondant Baulois, is a dense rich tasting Bittersweet Chocolate Cake...
But really it's just a fancy Chocolate Brownie Recipe. One of the best chocolate brownie recipes ever. So if you want to learn how to make
brownies, the best brownies, the easiest brownies; this is the ultimate brownies from scratch recipe ever. So sit back and learn how to
make fondant baulois.

Ingredients:
250 mL (1 cup) butter
200g (7 oz) bittersweet chocolate
250 mL (1 cup) sugar
4 extra-large eggs
2 mL (½ tsp) instant coffee
2 mL (½ tsp) coarse salt
60 mL (¼ cup) all-purpose flour

Method:
Preheat the oven to 350°F.
Grease and flour an 8" springform pan.
Melt the butter and chocolate together in a double boiler or microwave.
Whisk the sugar, eggs, coffee, and salt until combined and super frothy.
Whisk in the flour.
Fold the chocolate mixture into the batter.
Scrape batter into the pan, and bake 30 to 40 minutes, until the top puffs and cracks.
Cool completely on a wire rack.

This cake is best served at fridge temperature.

source:
https://youtu.be/6LnqJvoYeZE?si=6YJ0CE5dE2mjVVOf

To use cacao powder instead of 7oz bittersweet chocolate:
Replace choco with 21 tablespoons
(1.333 cups) cacao,
+ 1/2 cup butter
+ 1/2 cup sugar

N
Natasha M Fountain
Love this chocolate

I have used this chocolate in a couple of recipes now. It works out great! Tastes great each time. I will be ordering more.

K
Katya
Magnificent

Best 100% chocolate I ever had. Thank you for making it public.
I add it to organic almond milk and run it through steamfrother on my coffee machine - best hot chocolate ever! Yummmmm!

C
Chris Sean Justin
Healthy & Delicious

I've been using the cacao mass as a supplement & flavor enhancer in smoothies. The quality is second to none and the depth of chocolate flavor is outstanding. The morning smoothie is no longer just a quick breakfast to power the first part of my day, it's a treat I look forward to every day.

B
Bobby

This is the best chocolate I've tasted. Almost buttery. My wife and I do a Daniel fast every January. We make hot chocolate with this, almond milk, vanilla extract, and date syrup. It's the best hot chocolate I've had anywhere. I can only imagine what it would be like with milk and sugar.

123

Customer Reviews

Based on 46 reviews
91%
(42)
2%
(1)
4%
(2)
0%
(0)
2%
(1)
F
Frank Braker
I used this for baking brownies

Here's the recipe. Because I'm using the untempered mass, I use the same ingredients as for cacao powder. It comes out with a very buttery mouthfeel and unbeatable taste. Take care to whisk the eggs sufficiently, ideally with an electric mixer.

French Chocolate Gâteau Baulois Best Brownie Recipe Ever - Glen And Friends Cooking
This French Bittersweet Chocolate Cake sometimes called La Baulois, or Fondant Baulois, is a dense rich tasting Bittersweet Chocolate Cake...
But really it's just a fancy Chocolate Brownie Recipe. One of the best chocolate brownie recipes ever. So if you want to learn how to make
brownies, the best brownies, the easiest brownies; this is the ultimate brownies from scratch recipe ever. So sit back and learn how to
make fondant baulois.

Ingredients:
250 mL (1 cup) butter
200g (7 oz) bittersweet chocolate
250 mL (1 cup) sugar
4 extra-large eggs
2 mL (½ tsp) instant coffee
2 mL (½ tsp) coarse salt
60 mL (¼ cup) all-purpose flour

Method:
Preheat the oven to 350°F.
Grease and flour an 8" springform pan.
Melt the butter and chocolate together in a double boiler or microwave.
Whisk the sugar, eggs, coffee, and salt until combined and super frothy.
Whisk in the flour.
Fold the chocolate mixture into the batter.
Scrape batter into the pan, and bake 30 to 40 minutes, until the top puffs and cracks.
Cool completely on a wire rack.

This cake is best served at fridge temperature.

source:
https://youtu.be/6LnqJvoYeZE?si=6YJ0CE5dE2mjVVOf

To use cacao powder instead of 7oz bittersweet chocolate:
Replace choco with 21 tablespoons
(1.333 cups) cacao,
+ 1/2 cup butter
+ 1/2 cup sugar

N
Natasha M Fountain
Love this chocolate

I have used this chocolate in a couple of recipes now. It works out great! Tastes great each time. I will be ordering more.

K
Katya
Magnificent

Best 100% chocolate I ever had. Thank you for making it public.
I add it to organic almond milk and run it through steamfrother on my coffee machine - best hot chocolate ever! Yummmmm!

C
Chris Sean Justin
Healthy & Delicious

I've been using the cacao mass as a supplement & flavor enhancer in smoothies. The quality is second to none and the depth of chocolate flavor is outstanding. The morning smoothie is no longer just a quick breakfast to power the first part of my day, it's a treat I look forward to every day.

B
Bobby

This is the best chocolate I've tasted. Almost buttery. My wife and I do a Daniel fast every January. We make hot chocolate with this, almond milk, vanilla extract, and date syrup. It's the best hot chocolate I've had anywhere. I can only imagine what it would be like with milk and sugar.

123