Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form.[1] Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.[2]
A chocolate mill (right) grinds and heats cocoa kernels into chocolate liquor. A melanger (left) mixes milk, sugar, and other ingredients into the liquor.
Cacao nibs, pieces of cocoa kernels, are powdered and melted into chocolate liquor.
It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). 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 (often with additional cocoa butter) is in making chocolate.
The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'.
Wolke, Robert L. (2005). What Einstein Told His Cook 2, The Sequel: Further Adventures in Kitchen Science (Hardcover). New York: W. W. Norton & Company. p. 433. ISBN0-393-05869-7.
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