Chocolate liquor is what makes chocolate the dark, heady elixir that it is, and its absence is what consigns white chocolate to inferiority. Chocolate liquor is a product of the processing of cocoa beans, and in its pure form is very dark and bitter, consisting of about 50-60% cocoa butter and the rest cocoa solids. The solids give chocolate its characteristic fantastic flavour, while cocoa butter translates into a smooth mouth feel. If further cocoa butter is removed from the chocolate liquor, a thick paste results, which is then dried and ground to make cocoa powder.

Y'know, if you log in, you can write something here, or contact authors directly on the site. Create a New User if you don't already have an account.