chocolate liquor


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chocolate liquor

[′chäk·lət ′lik·ər]
(food engineering)
In chocolate manufacture, the liquid coming from the dried cocoa nibs during the grinding process.
References in periodicals archive ?
Both types are made with sugar and at least 35 percent chocolate liquor.
This is chocolate liquor with a bit of sugar, cocoa butter, and sometimes vanilla and lecithin (a type of fatty acid) added.
Milk chocolate contains cream or other dairy products and sugar, but it must contain at least 10 percent chocolate liquor, dark, bittersweet or semisweet chocolate must contain at least 35 percent chocolate liquor.
Just keep in mind that chocolate makers can increase the "% cacao" by adding extra cocoa powder (good), extra cocoa butter (not so good, because it means more calories and saturated fat), or extra chocolate liquor (a little of both).
She said: 'Entrants might decide to drape the glass in gold and silver to celebrate the jewellery quarter, or use chocolate liquor to portray Cadbury's in Bournville - the possibilities are endless.
All over Europe, new processes for extracting chocolate liquor and cocoa butter and for roasting and grinding the beans were being implemented.
This European style chocolate experience is made of pure ingredients, such as 100% pure cocoa powder, chocolate liquor and cocoa butter.
The world's leading producer of high-quality cocoa and chocolate products, decided to improve their business processes to ensure the safety of its cocoa butter, powder and chocolate liquor used for finished products in the baking and candy industries.
Bittersweet chocolate must contain at least 35 percent chocolate liquor, and many brands now far exceed that.
During the milling process, the nib is grinded to become a smooth, dark, rich and bitter chocolate liquid called chocolate liquor, but no alcohol is involved
The nibs are ground up into a liquid called chocolate liquor, which is a mixture of cocoa and cocoa butter.