The term cocoa mass came up while I was watching a video about a chocolatey keto dessert. So I bought a kilo of the stuff via Coupang; it came in a clear zip-top bag and looked for all the world like chocolate chips. Basically, cocoa mass is 100% dark chocolate, no sugar. It smells amazing when you open the bag and get that first whiff, but each pépite of the chocolate tastes really bitter. I tried making a keto cocoa-mass panna cotta with a combination of allulose and erythritol sweeteners last night, and I'd say the attempt was... mostly successful, but it's not good enough for me to share it with anyone else; I still need to dial in the proportions. I'd also like to wait until a cheat day to try making such a panna cotta again, but with real sugar. I bet that'd be awesome. Anyway, I've got three pudding cups waiting for me at my place, and I'll eat them one-at-a-time over the rest of this week. Threat? No. Promise.
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