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 ?
White chocolate is made with cocoa butter but contains no cocoa powder or chocolate liquor.
Unsweetened chocolate liquor that is processed to remove most of the fat, then ground into cocoa powder.
When cocoa beans are roasted and ground, what remains is a paste called chocolate liquor, which contains both cocoa solids and cocoa butter.
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.
Lenny relentlessly outsourced pieces of production, starting with the creation of the chocolate liquor. His plans culminated with the Global Supply Chain Transformation program announced in 2006, which got rid of almost all remaining production.
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).
This dark liquid is known as chocolate liquor, although it contains no alcohol, as the name implies.
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.
2 parts white chocolate liquor 1 part Baileys 1 part Frangelico Chill and strain into snifter; garnish with shelled peanut.