Wednesday, March 14, 2012

Chocolate Liquor

Chocolate liquor is a combination of cocoa solids and cocoa butter which is obtained when cacao beans are processed to make chocolate products. 

The large pods of the Theobroma cacao tree must be harvested, split to expose the beans, and allowed to ferment, taking some of the bitterness out of the beans inside. Once the beans have fermented, they must be roasted and cracked to remove the hulls, leaving behind the cacao nibs. These nibs are then ground to produce chocolate liquor.

Chocolate liquor turns liquid because the grinding process melts the rich cocoa butter inside the nibs. As the nibs are ground, they break apart into a gritty, runny paste. During the pressing process, the cocoa butter runs out of the chocolate liquor, leaving behind the cocoa solids.



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