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On the right, ground cacao beans are being melted into chocolate liquor; on the left, the liquor is being mixed with milk and the other ingredients that make it into finished chocolate

Chocolate liquor (cocoa liquor) is pure chocolate in its 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 shells. The beans are ground into cocoa mass (cocoa paste). The mass is melted to the liquor, and the liquor is 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]


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  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]


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