{"product_id":"cocoa-mass-cocoa-liquor","title":"Cocoa Mass \/ Cocoa Liquor — Single-Origin Ghana","description":"\u003cp\u003e\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is cocoa mass?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cocoa mass, also called cocoa liquor or cocoa paste, is the whole cocoa bean ground into a smooth, liquid form. It contains both cocoa solids and cocoa butter in their natural ratio (50-55% fat). It is the base ingredient for all dark chocolate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is cocoa mass the same as couverture?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Cocoa mass is the raw ingredient. Couverture is finished chocolate made from cocoa mass plus added cocoa butter, sugar and emulsifiers. Buy cocoa mass and you buy the starting point, with full control over the finished product.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is cocoa mass the same as cocoa powder?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Cocoa mass contains the full fat content of the bean (50-55%); cocoa powder has most of the fat pressed out (10-12% residual). They behave differently in recipes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use cocoa mass to make chocolate?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Melt the cocoa mass, add cocoa butter to your target fat percentage, then add sweetener. Refine in a melanger for smoother particle size. Temper (45-50C, then 27C, then 31-32C) to form stable Form V crystals. Pour into moulds.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What equipment do I need to make chocolate from cocoa mass?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"At minimum: a melanger or ball mill for refining, a tempering setup and moulds. A tabletop melanger for 2-5kg batches costs around 300 to 800 pounds, a fraction of full bean-to-bar equipment.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should I store cocoa mass?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dry, below 20C at no more than 60% relative humidity. Away from direct sunlight and strong odours. Shelf-stable for up to 24 months in original packaging.\" }\n    }\n  ]\n}\n\u003c\/script\u003e \u003clink rel=\"preconnect\" href=\"https:\/\/fonts.googleapis.com\"\u003e \u003clink rel=\"preconnect\" href=\"https:\/\/fonts.gstatic.com\" crossorigin=\"\"\u003e \u003clink href=\"https:\/\/fonts.googleapis.com\/css2?family=Playfair+Display:wght@400;500;600;700\u0026amp;family=Inter:wght@400;500;600;700\u0026amp;display=swap\" rel=\"stylesheet\"\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n.wrap, .wrap * { box-sizing: border-box; }\n  .wrap {\n    background: #FDF8F3;\n    color: #3B1C08;\n    font-family: 'Inter', -apple-system, BlinkMacSystemFont, 'Segoe UI', Helvetica, Arial, sans-serif !important;\n    font-weight: 400;\n    font-size: 18px !important;\n    line-height: 1.65 !important;\n    max-width: 1080px;\n    margin: 0 auto;\n    padding: 56px 28px 96px;\n    -webkit-font-smoothing: antialiased;\n  }\n  .wrap \u003e *:first-child { margin-top: 0 !important; padding-top: 0 !important; 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gap: 14px !important; margin: 8px 0 0 0 !important; padding: 0 !important; list-style: none !important; }\n  .wrap .use { padding: 18px 22px !important; border-left: 2px solid #C8965A !important; background: #EDE0D4 !important; margin: 0 !important; }\n  .wrap .use h4 { margin: 0 0 6px 0 !important; padding: 0 !important; font-family: 'Inter', sans-serif !important; font-size: 13px !important; font-weight: 700 !important; text-transform: uppercase !important; letter-spacing: 1.5px !important; color: #3B1C08 !important; border: 0 !important; }\n  .wrap .use p { margin: 0 !important; font-size: 17px !important; line-height: 1.55 !important; color: #3B1C08 !important; }\n  .wrap .faq { margin-top: 12px !important; }\n  .wrap .faq-item { border-bottom: 1px solid rgba(59, 28, 8, 0.18) !important; padding: 18px 0 !important; margin: 0 !important; }\n  .wrap .faq-item:first-child { border-top: 1px solid rgba(59, 28, 8, 0.18) !important; }\n  .wrap .faq-item .q { font-family: 'Inter', sans-serif !important; 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background: transparent !important; border: 1px solid #C8965A !important; color: #FDF8F3 !important; padding: 6px 12px !important; font-size: 12px !important; font-weight: 500 !important; letter-spacing: 1px !important; display: inline-block !important; }\n  .wrap article.static { max-width: 100%; margin: 0 auto; }\n  .wrap article.static h2 { margin-top: 48px !important; }\n  .wrap article.static h3 { margin-top: 28px !important; }\n  .wrap blockquote { border-left: 3px solid #C8965A !important; padding: 4px 22px !important; margin: 24px 0 !important; background: #EDE0D4 !important; font-style: italic !important; color: #3B1C08 !important; }\n  .wrap .hero-img { width: 100% !important; max-width: 1200px !important; height: auto !important; aspect-ratio: 1200 \/ 630 !important; object-fit: cover !important; margin: 0 0 32px 0 !important; display: block !important; background: #2A1005 !important; }\n  .wrap ul.content-list, .wrap ol.content-list { padding-left: 22px !important; margin: 0 0 16px 0 !important; }\n  .wrap ul.content-list li, .wrap ol.content-list li { padding: 4px 0 !important; color: #3B1C08 !important; font-size: 18px !important; line-height: 1.65 !important; font-family: 'Inter', sans-serif !important; }\n  @media (max-width: 640px) {\n    .wrap { font-size: 17px !important; padding: 32px 20px 72px !important; }\n    .wrap h1.product-title { font-size: 36px !important; }\n    .wrap h2 { font-size: 28px !important; }\n    .wrap details.accord \u003e summary { font-size: 24px !important; }\n    .wrap .specs { padding: 22px 24px !important; }\n    .wrap .order { padding: 24px 26px !important; }\n    .wrap .faq-item .q { font-size: 18px !important; }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"wrap\"\u003e\n\u003ch1 class=\"product-title\"\u003eGhana Cocoa Mass\u003c\/h1\u003e\n\u003c!-- SECTION 1: PRODUCT LEAD --\u003e\n\u003csection class=\"section\"\u003e\u003cspan class=\"stamp\"\u003eProduct Lead\u003c\/span\u003e\n\u003cp\u003eGhana Cocoa Mass. 100% pure single-origin cocoa liquor.\u003c\/p\u003e\n\u003cp\u003eProduced in Tema, Ghana, from COCOBOD-supplied Ghanaian cocoa beans. Beans are sun-dried, fermented to grade, shelled, then micro-ground into a smooth, solid mass. No sugar, no additives, no fillers, no processing aids.\u003c\/p\u003e\n\u003cp\u003eThe base ingredient of every real chocolate bar.\u003c\/p\u003e\n\u003cp\u003eSourced direct from our partner facility in Tema. Dispatched from our UK hub in Chelmsford, Essex.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- SECTION 2: FIELD TEST — TRADE TESTIMONIAL --\u003e\n\u003csection class=\"section\"\u003e\u003cspan class=\"stamp\"\u003eField Test\u003c\/span\u003e\n\u003cdiv style=\"max-width: 800px; margin: 0 auto; background: #fdf8f3; border: 1px solid #ede0d4; border-radius: 12px; padding: 40px 48px; text-align: center;\"\u003e\n\u003cdiv style=\"margin-bottom: 16px; color: #c8965a;\"\u003e★★★★★\u003c\/div\u003e\n\u003cp style=\"font-size: 1.25rem; line-height: 1.55; margin-bottom: 20px; color: #3b1c08;\"\u003e\u003cem\u003e\"Just taste tested with dark — tastes better than our usual dark chocolate. Can't believe it. Great work.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eDan Greef\u003c\/strong\u003e · Founder, Deliciously Guilt Free\u003cbr\u003e\u003cspan style=\"opacity: 0.6;\"\u003eCocoa Mass · Cambridge · April 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- SECTION 3: KEY PROPERTIES (spec block) --\u003e\n\u003csection class=\"section\"\u003e\u003cspan class=\"stamp stamp--lock\"\u003eKey Properties · Spec Sheet\u003c\/span\u003e\n\u003cdiv class=\"specs\"\u003e\n\u003cul class=\"specs-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Single-origin Ghana, West Africa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e Tema, Ghana — our partner facility, direct relationship\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Sun-dried, shelled, micro-ground\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa butter content:\u003c\/strong\u003e 50–55% (typical batch: 52.76%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 45–50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003epH:\u003c\/strong\u003e 5.5–5.6 (10% solution)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFineness:\u003c\/strong\u003e 99.7% at 75µm (200 mesh)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree fatty acid (FFA):\u003c\/strong\u003e ≤1.0% as oleic acid (typical batch: 0.94%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoisture:\u003c\/strong\u003e ≤1.0% (typical batch: 0.63%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e Deep dark brown\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Intense, natural cocoa aroma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Solid blocks at room temperature, liquid when heated above 35°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives:\u003c\/strong\u003e None — 100% pure cocoa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e Up to 24 months stored below 20°C at ≤60% relative humidity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Food-grade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e COCOBOD-certified · produced in a facility certified to ISO 22000:2018 \u0026amp; ISO 9001:2015 (Tema, Ghana)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"specs-note\"\u003eBatch COAs available on request · \u003ca href=\"mailto:team@cocoafoundry.co.uk\"\u003eteam@cocoafoundry.co.uk\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- SECTION 4: ACCORDION CONTENT --\u003e\n\u003csection class=\"section\"\u003e\u003cspan class=\"stamp stamp--care\"\u003eHow to Use · FAQs · Ordering\u003c\/span\u003e\n\u003cdetails class=\"accord\"\u003e\n\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cdiv class=\"accord-body\"\u003e\n\u003cdiv class=\"uses\"\u003e\n\u003cdiv class=\"use\"\u003e\n\u003ch4\u003eChocolate making\u003c\/h4\u003e\n\u003cp\u003eThe primary ingredient in every dark chocolate bar. Melt and combine with \u003ca href=\"\/products\/cocoa-butter\"\u003ecocoa butter\u003c\/a\u003e (to adjust fat content) and your chosen sweetener. Typical starting formulation: 55–65% cocoa mass, 10–15% cocoa butter, 25–30% sugar. Temper through controlled heating (45–50°C melt → 27°C cool → 31–32°C reheat) to lock in Form V crystals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"use\"\u003e\n\u003ch4\u003eGanache and truffles\u003c\/h4\u003e\n\u003cp\u003eDeep chocolate flavour, smooth texture. Adjust the cocoa mass to cream ratio for firmer or softer ganache.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"use\"\u003e\n\u003ch4\u003eBaking\u003c\/h4\u003e\n\u003cp\u003eBrownies, cakes, pastries where intense, unsweetened chocolate flavour is the point. Melts smoothly and blends into batters.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"use\"\u003e\n\u003ch4\u003eHot chocolate\u003c\/h4\u003e\n\u003cp\u003eGrate or chop, melt into hot milk. Rich, authentic drinking chocolate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"accord\"\u003e\n\u003csummary\u003eWhat Is Cocoa Mass?\u003c\/summary\u003e\n\u003cdiv class=\"accord-body\"\u003e\n\u003cp\u003eCocoa mass is the whole cocoa bean — minus the shell — ground into a thick paste. It contains both cocoa solids (flavour, colour, antioxidants) and cocoa butter (the natural fat) in their original ratio — approximately 50–55% fat to 45–50% solids.\u003c\/p\u003e\n\u003cp\u003eDespite the alternative name \u003cem\u003echocolate liquor\u003c\/em\u003e, cocoa mass contains no alcohol. \"Liquor\" refers to its liquid state during grinding. At room temperature it solidifies into firm blocks.\u003c\/p\u003e\n\u003cp\u003eCocoa mass is the starting point for all real chocolate. It is also the raw material from which \u003ca href=\"\/products\/cocoa-butter\"\u003ecocoa butter\u003c\/a\u003e and \u003ca href=\"\/products\/natural-cocoa-powder\"\u003ecocoa powder\u003c\/a\u003e are pressed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"accord\"\u003e\n\u003csummary\u003eQuality \u0026amp; Certifications\u003c\/summary\u003e\n\u003cdiv class=\"accord-body\"\u003e\n\u003cp\u003eProduced in \u003cstrong\u003eTema, Ghana\u003c\/strong\u003e, in a facility certified to \u003cstrong\u003eISO 22000:2018\u003c\/strong\u003e (Food Safety Management) and \u003cstrong\u003eISO 9001:2015\u003c\/strong\u003e (Quality Management).\u003c\/p\u003e\n\u003cp\u003eEvery batch is COCOBOD-certified and lab-verified. Certificate of Analysis covers fat content, moisture, pH, fineness, free fatty acids, ash content, and full microbiological testing — total plate count, yeast, moulds, coliforms, E. coli, enterobacteriaceae, salmonella.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"accord\"\u003e\n\u003csummary\u003eThe Ghana Gold Standard\u003c\/summary\u003e\n\u003cdiv class=\"accord-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOCOBOD regulation.\u003c\/strong\u003e Ghana Cocoa Board enforces mandatory quality grading at every stage: farm-gate purchase, district depot, port-side export. No other major cocoa-producing country runs this level of centralised quality control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-harvest processing.\u003c\/strong\u003e 5–7 days fermentation. Sun-dried on raised platforms. That is where the flavour compounds come from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTraceability.\u003c\/strong\u003e COCOBOD grading plus our direct relationship with the facility means every batch traces back from Tema to the Ghanaian growing regions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"accord\"\u003e\n\u003csummary\u003eWhy Buy Cocoa Mass Instead of Couverture?\u003c\/summary\u003e\n\u003cdiv class=\"accord-body\"\u003e\n\u003cp\u003eEvery couverture on the market starts with this. Manufacturers take cocoa mass, add extra \u003ca href=\"\/products\/cocoa-butter\"\u003ecocoa butter\u003c\/a\u003e, sugar, and emulsifiers, then refine and conch it into a pre-made product sold at a premium.\u003c\/p\u003e\n\u003cp\u003eBuy cocoa mass direct and you skip the manufacturer's recipe and the manufacturer's margin. You control fat ratio by adding your own cocoa butter. You control sweetness. You control whether to add lecithin, vanilla, or nothing at all.\u003c\/p\u003e\n\u003cp\u003eSingle-origin Ghana mass gives your chocolate a flavour profile no one else on the shelf has. Couverture users all taste the same.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"accord\"\u003e\n\u003csummary\u003eFrequently Asked Questions\u003c\/summary\u003e\n\u003cdiv class=\"accord-body\"\u003e\n\u003cdiv class=\"faq\"\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cdiv class=\"q\"\u003eWhat is cocoa mass?\u003c\/div\u003e\n\u003cdiv class=\"a\"\u003eCocoa mass — also called cocoa liquor or cocoa paste — is the whole cocoa bean ground into a smooth, liquid form. Contains both cocoa solids and cocoa butter in their natural ratio (50–55% fat). Base ingredient for all dark chocolate.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cdiv class=\"q\"\u003eIs cocoa mass the same as couverture?\u003c\/div\u003e\n\u003cdiv class=\"a\"\u003eNo. Cocoa mass is the raw ingredient. Couverture is finished chocolate made from cocoa mass plus added cocoa butter, sugar, and emulsifiers. Buy cocoa mass and you buy the starting point — with full control over the finished product.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cdiv class=\"q\"\u003eIs cocoa mass the same as cocoa powder?\u003c\/div\u003e\n\u003cdiv class=\"a\"\u003eNo. Cocoa mass contains the full fat content of the bean (50–55%); \u003ca href=\"\/products\/natural-cocoa-powder\"\u003ecocoa powder\u003c\/a\u003e has most of the fat pressed out (10–12% residual). They behave differently in recipes.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cdiv class=\"q\"\u003eHow do I use cocoa mass to make chocolate?\u003c\/div\u003e\n\u003cdiv class=\"a\"\u003eMelt the cocoa mass, add \u003ca href=\"\/products\/cocoa-butter\"\u003ecocoa butter\u003c\/a\u003e to your target fat percentage, then add sweetener. Refine in a melanger for smoother particle size. Temper (45–50°C → 27°C → 31–32°C) to form stable Form V crystals. Pour into moulds.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cdiv class=\"q\"\u003eWhat equipment do I need?\u003c\/div\u003e\n\u003cdiv class=\"a\"\u003eAt minimum: a melanger or ball mill for refining, a tempering setup, moulds. Tabletop melanger for 2–5kg batches: £300–£800. A fraction of full bean-to-bar equipment.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cdiv class=\"q\"\u003eHow should I store cocoa mass?\u003c\/div\u003e\n\u003cdiv class=\"a\"\u003eCool, dry, below 20°C at no more than 60% relative humidity. Away from direct sunlight and strong odours. Shelf-stable for up to 24 months in original packaging.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"accord\"\u003e\n\u003csummary\u003eSourcing \u0026amp; Ordering\u003c\/summary\u003e\n\u003cdiv class=\"accord-body\"\u003e\n\u003cdiv class=\"order\"\u003e\n\u003ch3\u003ePack Sizes\u003c\/h3\u003e\n\u003cdiv class=\"packs\"\u003e\n\u003cspan class=\"pack\"\u003e100g\u003c\/span\u003e\u003cspan class=\"pack\"\u003e250g\u003c\/span\u003e\u003cspan class=\"pack\"\u003e500g\u003c\/span\u003e\u003cspan class=\"pack\"\u003e1kg\u003c\/span\u003e\u003cspan class=\"pack\"\u003e2kg\u003c\/span\u003e\u003cspan class=\"pack\"\u003e5kg\u003c\/span\u003e\u003cspan class=\"pack\"\u003e10kg\u003c\/span\u003e\u003cspan class=\"pack\"\u003e15kg\u003c\/span\u003e\u003cspan class=\"pack\"\u003e20kg\u003c\/span\u003e\u003cspan class=\"pack\"\u003e25kg\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003eAvailable through our online shop. The \u003ca href=\"\/products\/cocoafoundry-cocoa-taster-pack\"\u003eCocoa Taster Pack\u003c\/a\u003e bundles 100g each of cocoa butter, cocoa mass, and cocoa nibs — the fastest way to test the core range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWholesale (50kg+):\u003c\/strong\u003e email \u003ca href=\"mailto:wholesale@cocoafoundry.co.uk\"\u003ewholesale@cocoafoundry.co.uk\u003c\/a\u003e or visit the \u003ca href=\"\/pages\/wholesale\"\u003eWholesale\u003c\/a\u003e page for trade pricing.\u003c\/p\u003e\n\u003cp\u003eAll orders dispatched from Chelmsford, Essex. Free delivery on orders over £50 to most UK mainland postcodes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertificates of Analysis:\u003c\/strong\u003e batch-specific COAs with full chemical and microbiological testing available on request. Email \u003ca href=\"mailto:team@cocoafoundry.co.uk\"\u003eteam@cocoafoundry.co.uk\u003c\/a\u003e for documentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"CocoaFoundry","offers":[{"title":"100g","offer_id":53551355691349,"sku":null,"price":3.9,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":53551355724117,"sku":null,"price":7.85,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":53551355756885,"sku":null,"price":10.89,"currency_code":"GBP","in_stock":true},{"title":"1Kg","offer_id":53551355789653,"sku":null,"price":18.49,"currency_code":"GBP","in_stock":true},{"title":"2Kg","offer_id":53551355822421,"sku":null,"price":36.05,"currency_code":"GBP","in_stock":true},{"title":"5Kg","offer_id":53551355855189,"sku":null,"price":80.75,"currency_code":"GBP","in_stock":true},{"title":"10Kg","offer_id":53551355887957,"sku":null,"price":156.75,"currency_code":"GBP","in_stock":true},{"title":"15Kg","offer_id":53551355920725,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":true},{"title":"20Kg","offer_id":53551355953493,"sku":null,"price":294.5,"currency_code":"GBP","in_stock":true},{"title":"25Kg","offer_id":53551355986261,"sku":null,"price":356.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/6477\/8069\/files\/cocoa-mass-cocoa-liquor.png?v=1774548705","url":"https:\/\/www.cocoafoundry.co.uk\/products\/cocoa-mass-cocoa-liquor","provider":"CocoaFoundry","version":"1.0","type":"link"}