Definitions for "Chocolate liquor"
Related Terms:
Unsweetened chocolate, Chocolate, Bittersweet chocolate, Milk chocolate, Cocoa powder, Cocoa bean, White chocolate, Cocoa, Dark chocolate, Couverture, Hot chocolate, Bittersweet, Creme de cacao, Gianduja, Cocoa beans, Enrobing, Cocoa butter, Brownie, Truffle, Cacao , Café mocha, Caffe mocha, Ganache, Tiramisu, Chocolate bar, Chantilly, Sundae, Mexican chocolate, Confectionery, Sour cream, Truffles, Whipped cream, Cream , Klondike bar, Peppermint schnapps, Buttermilk, Praline, Vacherin, Neapolitan ice cream, Bavarian cream, Pavlova, Grasshopper, Creme fraiche, Parfait, Clabber, Dacquoise, Whipping cream, Double cream, Mascarpone
the mass produced by grinding cocoa nibs.
Unsweetened chocolate that is m ade from the finely ground nib of the cacao bean. It is also referred to as cacao mass.
the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate
A bitter liquid or paste produced when cacao beans are roasted and ground, and usually used as a baking ingredient. The chocolate liquor is cooled and molded into blocks (unsweetened baking chocolate). The liquor and blocks contain roughly 53% cacao butter.
This is the thick, dark brown liquid that results from pressing roasted cocoa beans. It is the true chocolate "essence".
The finely ground nib, or meat, of the cacao bean - technically not yet chocolate. It's also referred to as unsweetened chocolate. It's referred to as Pâte de Cacao on European chocolate labels.
The ground up center (nib) of the cocoa bean (otherwise known as unsweetened chocolate) in a smooth, liquid state. It contains no alcohol.
After the cocoa bean is extracted from the shell the bean is then ground into a liquid called chocolate liquor. From that point the fat is extracted from the liquor, which is called cocoa butter (non-dairy of course). Once the cocoa butter is removed all that remains is cocoa powder.
Chocolate liquor is produced from the grinding of the cocoa nib. This is technically not yet chocolate. This type of chocolate is also known as cocoa mass, cocoa solid or cocoa liquor.
(also, Chocolate Mass, Cocoa Mass) When the "nib" (cacao bean) is pressed, the result is a liquid called "chocolate liquor" (which has nothing to do with alcohol). The chocolate liquor may be poured into bars (resulting in "baking chocolate") or further pressed which separates the natural fat from the cocoa solids (leaving two products: cocoa butter and cocoa powder).
Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is technically not yet chocolate. This type of chocolate is also known as unsweetened chocolate and is also referred to cocoa mass or cocoa liquor.
Chocolate liquor, also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate. It is produced by taking cocoa beans that have been fermented, dried, roasted, and separated from their shells and grinding their center, the cotyledon. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate.