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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 cocoa bean, also known simply as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
Cacao bean – Fatty seed of Theobroma cacao . Chocolate liquor, also known as chocolate mass – Pure cocoa mass in solid or semi-solid form . Cocoa butter – Pale-yellow, edible fat extracted from the cocoa bean
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.
It puts cocoa bean cells in a vat with sugar water so they reproduce quickly and reach maturity in a week rather than the six to eight months a traditional harvest takes, said Alan Perlstein, the ...
A chocolate mill (right) grinds and heats cocoa kernels into chocolate liquor. A melanger (left) mixes milk, sugar, and other ingredients into the liquor. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean ...
The drink was made by grinding up cocoa seeds. Since it predated sugar coming to the region it was a more bitter drink. Europeans brought cocoa beans and chocolate back with them after coming to ...
There is mention in contemporary sources of chocolate en liqueur being produced as early as 1666. [1] Context [which?] suggests this is a chocolate liqueur, not a chocolate liquor or cocoa bean extract nor any other chocolate flavored beverage. In New England prior to the 18th century American Revolution, a "chocolate wine" was popular.
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