Chocolate liquor
Chocolate Liquor
Chocolate liquor (pronunciation: /ˈtʃɒklɪt ˈlɪkər/), also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate. It is the pure, ground, roasted chocolate beans which occur in a liquid state.
Etymology
The term "chocolate liquor" comes from the Latin chocolātus, meaning "food made from cacao seeds," and the word liquor, which in this context does not refer to alcohol but to a liquid substance, particularly one that has been distilled or processed.
Production
Chocolate liquor is produced from cacao beans. The beans are fermented, dried, roasted, and then separated from their hulls to produce cacao nibs. The cacao nibs are then ground into cocoa mass, which is chocolate liquor.
Uses
Chocolate liquor is used in the production of chocolate bars, chocolate chips, and other cocoa products. It is also used in baking and cooking, particularly in the making of fudge, mousse, and ganache.
Related Terms
Health Effects
Chocolate liquor contains flavonoids, which are known to have health benefits. However, it is also high in fat and calories, which can contribute to weight gain and other health problems if consumed in excess.
External links
- Medical encyclopedia article on Chocolate liquor
- Wikipedia's article - Chocolate liquor
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