Raw cacao mass or cocoa liquor (chocolate liquor) is pure cocoa mass in solid or semi-solid form. Like the cocoa beans from which it is produced, it contains both cocoa solid and cocoa butter in roughly equal proportion.
It is produced from cocoa beans that have been fermented, sun-dried, and separated from their skins. The beans are ground into cocoa mass. The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use is in making chocolate, baking, confections and other applications