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Roasted cacao nibs, pieces of cocoa kernels, are powdered and melted into chocolate liquor. Chocolate liquor, also called cocoa liquor, is pure cocoa in liquid or semi-solid form. [1] It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. The nibs are ground into a paste which is melted to ...
Chocolate liqueur. Chocolate liqueur. A bottle of crème de cacao. Cacao beans. Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.
Organic chocolate is chocolate which has been certified organic. As of 2016, it was a growing sector in the global chocolate industry. Organic chocolate is a socially desirable product for some consumers. [ 1][ 2] Organic chocolate has benefits including vitamin B12, vitamin E, niacin, riboflavin, phosphorus, manganese, zinc, calcium, magnesium ...
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. [2] Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature.
Cocoa solids. Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.
Cocoa harvested in São Tomé and Príncipe. Cocoa is the primary cash crop of the West African island country of São Tomé and Príncipe, accounting for 54% of its exports as of 2022. Historically, the volume of cocoa produced, and consequently the health of the São Toméan economy, has revolved around the global demand for chocolate.
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