The foundation of all forms of chocolate is chocolate liquor, made from the nibs or meat of cocoa beans.
Chocolate liquor is a suspension particles in cocoa butter that produced by milling cocoa beans that have undergone dehulling. At the beginning of the process, the beans are first passed over magnets and vibrating screens to remove any unwanted debris. The beans then are roasted, their outer shells removed and the nibs ground up until friction reduces them to a liquid.
The grinding process generates heat which melts the fats, causing them to become liquid. This chocolate liquor is fifty percent fat, or cocoa butter.
Chocolate liquor is a key component of chocolate that is also known as cocoa liquor, chocolate mass and cocoa mass.
Extracting chocolate liquor from cocoa beans
