Organic cocoa mass has a homogeneous structure and consistent physical and chemical parameters.
| Parameter |
Value |
| Appearance |
Compact, uniform mass |
| Colour |
Dark brown |
| Taste and smell |
Typical of cocoa, no foreign tastes |
| Fat content |
33.8 g/100 g |
| Protein content |
12.9 g/100 g |
| Fibre |
20.4 g/100 g |
| Fineness (ASTM) |
200 mesh |
| Total number of microorganisms |
< 5,000 cfu/g |
| Enterobacteriaceae |
Absent |
| Mould and yeast |
< 100 cfu/g |
| E. coli |
< 10 cfu/g |
| Salmonella |
Absent in 25 g |