Organic Liquor
Cacao liquor, also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate. Like the cocoa nibs from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.
It is produced by taking cacao beans that have been fermented, dried, roasted, and separated from their shells and grinding their center, the cotyledon and melting. The cacao liquor can then be cooled and molded into blocks known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. For a high end dark chocolate they mix pure cacao liquor with powdered sugar. Thus a 70% Dark Chocolate should be 70% cacao liquor and 30% powdered sugar.
Chocolate liquor is distinct from chocolate liqueur; where chocolate liquor is simply a liquid form of chocolate formed in the processing of cacao beans (thus containing NO alcohol), chocolate liqueur, or crème de cacao, is an alcohol flavored with chocolate.
