Chocolate Liquor [Halal]

ARTICLE

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WHAT IS IT?

Chocolate Liquor, also known as ‘cocoa liquor’ and ‘cocoa mass’ is a smooth, thick, liquid form of chocolate. It is the purest form of chocolate, produced by grinding cacao beans. Chocolate liquor contains roughly 50% cocoa solids (cocoa powder) and 50% cocoa butter, the pale-yellow vegetable fat of the cacao bean. When it is cooled and molded into blocks, chocolate liquor is known as unsweetened baking chocolate. 

Chocolate Liquor is the key ingredient in chocolate. It is used as the base for cakes, brownies, cookies and candy bars. Chocolate in its most familiar form is made by mixing chocolate liquor with (more) cocoa butter or cocoa, sugar, soy lecithin and, often, milk. The cocoa to cocoa butter ratio determines the darkness and flavor intensity of the chocolate being produced.  As with dark chocolate, the higher the cocoa content, the darker and richer the flavor. The higher the cocoa butter and milk content, the lighter the color and creamier the texture of the resulting chocolate. A prime example of a chocolate with a high cocoa butter and milk content is white chocolate. White chocolate contains no cocoa.

HOW IS IT MADE?

Chocolate Liquor is produced by taking cocoa beans that have been fermented, dried, roasted, and separated from their shells. The fermentation process is to remove the fleshy, fruity pulp that surrounds the beans; the fatty beans, themselves, do not ferment. Grinding the processed beans releases the smooth, thick chocolate liquor from their centers.

Cocoa should not be confused with the coca plant, which can be used to create cocaine.

-- Try our recipe for Chocolate-Dipped Cranberry Coconut Macaroons . --

MYTH: "Chocolate Liquor contains ALCOHOL."

Chocolate liq uor is distinct from ‘chocolate liq ueur ’, a chocolate flavored alcoholic beverage. Chocolate liquor contains NO ALCOHOL; it is simply a liquid form of chocolate.

‘Chocolate liq ueur ,’ also known as ‘crème de cacao,’ is a sweet alcoholic beverage that is flavored with chocolate. The alcoholic content of this liqueur can vary, but 20–25% alcohol by volume or 40–50 proof is common.

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References:

Lee KW, Kim YJ, Lee HJ, Lee CY (December 2003). "Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine". J. Agric. Food Chem. 51 (25): 7292–5. http://www.ncbi.nlm.nih.gov/pubmed/14640573
Wikipedia: Chocolate Liquor. http://en.wikipedia.org/wiki/Chocolate_liquor

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