 Chocolate liquor wafers | |
| Alternative names | Cocoa liquor, cocoa paste, cocoa mass |
|---|---|
| Type | Chocolate |
| Main ingredients | Cocoa beans |
Chocolate liquor, also calledcocoa liquor,paste ormass, is pure cocoa in liquid or semi-solid form.[1] It is produced fromcocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. The nibs are ground to the pointcocoa butter is released from the cells of the bean and melted, which turns cocoa into a paste and then into a free-flowing liquid.[2]
The liquor is either separated into(non-fat) cocoa solids and cocoa butter, or cooled and molded into blocks, which can be used asunsweetened baking chocolate. Like the nibs from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.[3] Its main use (often with additional cocoa butter) is in makingchocolate.
The nameliquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. The termspaste andmass are also commonly used.[4] According to American legislation, chocolate liquor is classified as a chocolate product.[5] According to European legislation, it strictly remains a cocoa product until sugar is added.[6][7]
Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percentcarbohydrates, 11 percentprotein, 6 percenttannins, and 1.5 percenttheobromine.[8]
Grinding of nib cells releases the cocoa butter into liquor with particle size up to 30 μm
The resultant product is a homogeneous mobile paste, a flowing cocoa mass or cocoa liquor.
Nomenclature. The name of the food is "chocolate liquor", "chocolate", "unsweetened chocolate", "bitter chocolate", "baking chocolate", "cooking chocolate", "chocolate coating", or "unsweetened chocolate coating".
[Chocolate] designates the product obtained from cocoa products and sugars...
Les produits chocolatés dans lesquels les sucres sont totalement absents ne relèvent plus de la définition du chocolat.[Chocolate products in which sugars are completely absent no longer fall within the definition of chocolate.]
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