Chocolate liquor, also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate. It contains both cocoa solids and cocoa butter in roughly equal proportion [1]. Cocoa solids is a term for the nonfat component of chocolate. ... This article or section does not cite its references or sources. ...
It is produced by taking cocoa beans that have been fermented, dried, roasted, and separated from their shells and grinding their center, the cotyledon. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. Chocolate liquor contains This article is about cocoa, the food. ... cotyledon in formation before the accumulation of the reserves seen at Judas-tree (Cercis siliquastrum) Comparison of a monocot and dicot sprouting A cotyledon (Greek: κοτυληδών) is a significant part of the embryo within the seed of a plant. ... For other uses, see Chocolate (disambiguation). ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... This article or section does not cite its references or sources. ...
Chocolate, preparation made from the fruit of the cacao tree and used as a flavoring and as an ingredient in beverages and various kinds of confectionery.
Chocolate was first prepared for a European by the Aztecs.
The fat in chocolate consists of approximately equal amounts of oleic acid—a monounsaturated fat like that found in olive oil—and two saturated fats, stearic and palmitic acid.
Bittersweet and semi-sweet fall under this definition; however, bittersweet is traditionally the term reserved for chocolate with a minimum of 50% chocolateliquor.
Chocolate with at least 10% chocolateliquor and 12% milk solids, combined with sugar, cocoa butter, lecithin and vanilla.
Dry and hard to the touch, sugar bloom is the result of surface moisture dissolving sugar in the chocolate and subsequent recrystallization of the sugar on the chocolate surface.
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