Chocolate liquor
A chocolate mill (right) grinds and heats cocoa kernels into chocolate liquor. A melanger (left) mixes milk, sugar, and other ingredients into the liquor.
Alternative namesCocoa liquor, cocoa paste
TypeChocolate
Main ingredientsCocoa beans
Roasted cacao nibs, pieces of cocoa kernels, are powdered and melted into chocolate liquor.

Chocolate liquor, also called cocoa liquor, is pure cocoa in liquid or semi-solid form.[1] It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. The nibs are ground into a paste which 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. Like the nibs from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.[2] 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'.

Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.[3]

See also

References

  1. ↑ "CFR - Code of Federal Regulations Title 21". www.accessdata.fda.gov. Retrieved 22 April 2018.
  2. ↑ Stevens, Molly (January 2001). "Sorting Out Chocolate". Fine Cooking. No. 42. Taunton Press. pp. 74, 76. ISSN 1072-5121. Archived from the original on 2008-04-21. Retrieved 2007-07-14.
  3. ↑ 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. ISBN 0-393-05869-7.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.