Cocoa mass, also called cocoa liquor, is made by grinding the nibs of cocoa beans and can vary in quality depending on the quality of beans used. Different kinds of beans can be blended together to acquire a specific taste or flavor, with further alkalisation and roasting changing the color and flavor further.
Beans used to make cocoa mass have their skins removed and are dried, fermented and roasted. They are then ground into a cocoa paste that is melted into a liquor, which is then cooled and shaped into blocks. The final product is referred to as unsweetened baking chocolate and consists of protein, fat, tannins, carbohydrates and theobromine.