Cocoa Liquor

Cocoa grated (liquor, mass)

Cocoa Liquor (cocoa mass, cocoa paste or cocoa slab) is the solid or semi-solid mass produced by grinding cocoa nibs (beans). It shall contain not less than 48 per cent of cocoa fat. It’s called liquor only because it is liquid, there is zero alcohol content. The ground nibs, also called unsweetened chocolate, are liquid when warm, but solidify when cooled. Note the difference of cocoa liquor used for cocoa butter production, and that used for further transformation into chocolate.

Cocoa liquor used for processing into cocoa butter and cake is refined to a very small particle size, as it is easier to reduce the particle size earlier, before all the butter is extracted via press. A smaller particle size makes butter extraction easier.
Cocoa liquor used for chocolate production does not need to be as finely ground. In fact a larger particle size is preferable because it requires less cocoa butter than finely ground liquor to give the same texture to the finished chocolate. This is an important cost consideration.
Cocoa liquor is the key ingredient for the chocolate production industry. It is used to form chocolate through the addition of cocoa butter, sugar, milk emulsifying agents and cocoa butter equivalent. The proportion of the different ingredients depends on the type of chocolate being made.

Manufacturer: USA, Germany, Ivory Coast, Ecuador, Ghana, Russia
Packaging: Boxes, 20 kg each