Chocolate liquor: Definition from Answers.com

Not to be confused with Chocolate liqueur.

On the right, ground cacao beans are being melted into chocolate liquor; on the left, the liquor is being mixed with milk and the other ingredients that make it into finished chocolate

Chocolate liquor, also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.^[1]

It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their shells. The beans are ground and melted. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. In addition, chocolate liquor contains about 17 percent carbohydrates, 11 percent protein, 6 percent tannins and 1.5 percent theobromine, an alkaloid similar to caffeine and a mild stimulant.^[2]

References

^ http://www.taunton.com/finecooking/articles/sorting-out-chocolate.aspx/
^ Wolke, Robert L. (2005). What Einstein Told His Cook 2, The Sequel: Further Adventures in Kitchen Science (Hardcover). New York: W. W. Norton & Company. p. 433. ISBN 0-393-05869-7. [1]

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