Cacao Liquor (Mass)

Cacao liquor is pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. 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 of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate. The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. Various grades of chocolates such as dark, semi-sweet, milk chocolate and others can be made from chocolate liquor by adding sugar, soy lecithin, cocoa butter, etc.

• Intended Use Raw material for chocolate confectionery production.