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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. 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 ...
Theo Chocolate is an American chocolate maker headquartered in Seattle, Washington. Established in 2006, it is the first organic fair trade -certified cocoa producer in the United States. [1] Theo has sourced beans from the Congo, Costa Rica, the Dominican Republic, Ecuador, Madagascar, Peru, and Venezuela. [2]
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.
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White. White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. It is made of sugar, milk, and cocoa butter, which has been extracted from the cocoa liquor. It is pale ivory colored, and lacks many of the compounds found in milk and dark chocolates.
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the words origins beyond this are contentious. While it is popularly believed that chocolate derives from the Nahuatl word chocolatl (the language of the Aztecs), early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
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