6 Substitutes for Cacao Mass: Here Are Some Recommended Alternatives!

Cacao mass is listed as an ingredient in chocolate.

It can be used to make authentic chocolate by adding sweetener and butter, and can also be used for events such as Valentine’s Day.

However, there are very few stores that sell cacao mass, and most people probably buy it from specialty stores or the Internet.

In addition to the few stores that sell it, if it happens to be sold out, it would be difficult to find another store that sells it.

In such a case, it would be convenient if you can use something you have at home or something inexpensive and familiar as a substitute, so you don’t have to look for it in specialty stores or on the Internet.

So, in this article, I will introduce you to substitutes for cacao mass.

Characteristics of cacao mass and key points of what can be used as a substitute

Characteristics of cacao mass

  • Does not have a sweet taste
  • Available in powder or solid form
  • Strong cocoa aroma
  • Has a bitter taste
  • Can be used in a wide range of cooking and confectionery

Cacao mass is cacao that has been roasted and powdered. It contains no sugar or other sweeteners, so it is not sweet and has a unique bitter and sour taste.

It has a unique bitter and sour taste. There are two types of cocoa, powdered and hardened tablets, so you can choose the one that best suits your needs.

The bitterness and sourness can be added to food to make it richer, so many people use it as a secret ingredient in cooking.

6 substitutes for cacao mass

Substitute for cacao mass 1: Bitter chocolate

Bitter chocolate

Unlike regular milk chocolate, bitter chocolate has less sweetness or no sweetness at all, so you can taste the flavor and bitterness of cacao.

Therefore, it is very easy to use as a substitute because its flavor is close to that of cocoa mass.

The sweetness of bitter chocolate varies greatly depending on the manufacturer and type, but if you want to focus on the flavor of cocoa, choose chocolate with as little sugar as possible to get the same effect as using cocoa mass.

One thing to keep in mind is that it may be labeled as bitter chocolate because it is “less sweet than milk chocolate.

Substitute for cacao mass 2: Dark chocolate

Dark chocolate

Bitter chocolate is too sweet! In such a case, dark chocolate with less sweetness can be used to have a stronger cocoa flavor and a moderate bitterness and acidity.

There are various types of dark chocolate, but those with more than 70% cocoa are classified as dark chocolate.

The higher the amount of cacao, the less sweet the chocolate will be, and the more bitter and sour the cacao will be.

For this reason, when using dark chocolate as a substitute for cacao mass, choose chocolate with 80% or more cacao to get a flavor closer to that of cacao mass.

It is important to note that dark chocolate is in solid form, so if you want to use it in the same way as powdered cacao mass, you will need to chop it into small pieces.

Substitute for cocoa mass 3: Pure cocoa

Pure cocoa

Unlike the sweetened cocoa sold for drinking, pure cocoa has no sweetness and has a strong cocoa flavor, so it can be used as a substitute for cocoa mass.

To begin with, cocoa is made by removing a certain amount of cocoa butter from cocoa mass, so it is practically the same as cocoa mass, except that the oil content is reduced.

Therefore, it can be used closer to cocoa mass than any other substitute.

Also, because it is in powder form, it is easy to adjust the amount and dissolve easily, so it is easy to use not only in baking but also as a secret ingredient in cooking.

One thing to keep in mind is that because the oil is removed, there is less oil than in regular cocoa mass, so it is difficult to use cocoa alone to solidify.

Therefore, when using cocoa for baking, it may be necessary to add butter or other oil depending on what is being made.

Substitute for cocoa mass 4: Cocoa


If you want to use cocoa mass for confectionary making, regular cocoa can be used as a substitute.

Compared to pure cocoa, cocoa can be used in larger quantities and is relatively inexpensive, so it’s good that you won’t feel like you’re wasting money even if you use a lot.

One thing to keep in mind is that cocoa contains sugar and other sweeteners, so it will inevitably have a strong sweet taste.

This makes it necessary to adjust the sweetener, which some people may find a little troublesome.

Substitute for cacao mass 5: Cacao nibs

Cacao nibs

Many people have never seen cacao nibs but know about them.

Cacao nibs are made by roasting cacao beans, removing the outer skin and other ingredients, and then grinding them into chips.

Cacao nibs can be used as-is or powdered in a food processor to make cacao mass, so you can easily make cacao mass in the required amount without having to purchase cacao mass.

The price of cacao mass is also lower than that of the cocoa mass because the process of making cacao mass is omitted.

One thing to keep in mind is that you will need to make the powder yourself before using it.

Substitute for cacao mass 6: Carob


Carob is a famous chocolate substitute that can be eaten easily by dieters.

Although carob does not contain any cacao, it can be used as a substitute because it has a moderate sweetness and bitterness, and has characteristics similar to cacao mass.

It is also relatively inexpensive, so it is cheaper than buying cocoa mass.

There are also powdered and solidified types that can be used according to the purpose.

Also, if you choose the pure type, it does not contain any sugar or other sweeteners, so you can use it in cooking without adding extra sweetness.

It is important to note that the carob itself has a sweet taste, so if you add too much sugar when making sweets, it may become too sweet.

Also, the availability of carob in stores is limited, so it is difficult to buy it easily at any time.


  • Cacao mass can be used as a secret ingredient in cooking in addition to making sweets.
  • As a substitute, it is easy to use a substitute by choosing one with a bitter taste and less sweetness.
  • Bitter chocolate is easy to use because it is less sweet and has a strong cocoa flavor.
  • Bitter dark chocolate, such as 99% cocoa, can be used close to cocoa mass.
  • Pure cocoa is made by removing the oil from cocoa mass, so it can be used much like cocoa mass.
  • Cocoa with sweeteners can be made tasty by using different ingredients.
  • Cacao nibs before powdering can be purchased at a lower price than cacao mass, so it is recommended.
  • Carob, a chocolate substitute, has a sweet taste but can be safely eaten by people with allergies.