Chocolate liquor

From Infogalactic: the planetary knowledge core
Jump to: navigation, search
For the chocolate-flavoured alcoholic drink, see Chocolate liqueur.
Chocolate liquor
250px
A chocolate mill (right) grinds and heats cocoa beans into chocolate liquor. A melanger (left) mixes milk, sugar, and other ingredients into the liquor.
Origin
Alternative name(s) Cocoa liquor
Details
Type Chocolate
Main ingredient(s) Cocoa beans

Chocolate liquor (cocoa liquor) is pure cocoa mass in liquid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.[1]

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 known as unsweetened baking chocolate (bitter chocolate).

Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.[2]

References

  1. Stevens, Molly. "Sorting Out Chocolate - Fine Cooking Recipes, Techniques and Tips". Taunton.com. Retrieved 2011-11-13. 
  2. 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. [1]