Cocoa mass otherwise known as cocoa liquor is pure cocoa in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.

It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor (mass) and is produced in blocks, flakes or drops, or it’s separated into cocoa solids and cocoa butter. Its main use (often with additional cocoa butter) is in making chocolate.
The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning ‘liquid’ or ‘fluid’.

Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.
Due to delicate nature of the cocoa fruit and its susceptibility to environmental fluctuations and microbial invasions the price of cocoa butter and cocoa butter are quite unstable. Its recommended to utilize cocoa mass in feasible applications to have some control in the inverse equation of cocoa butter and cocoa powder prices.