The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. However, today it is cultivated across the globe in a narrow belt extending up to 20 degrees north and south of the equator. Tańska M, Konopka I, Korzeniewska E, Rotkiewicz D. Colour of rapeseed ( Brassica napus) surface and contamination by fungi during storage of dry and wet seed. Int J Food Sci Technol. 2011; 46(11):2265–2273. doi: 10.1111/j.1365-2621.2011.02745.x. [ CrossRef] [ Google Scholar] When you see a percentage on a chocolate bar label, it’s indicating the proportion of the product that’s made up of these cocoa solids (and cocoa butter) directly derived from the cocoa bean. Milk chocolate, as the name suggests, does contain dairy in the form of milk or milk powder, and so does white chocolate.

The cocoa percentage can serve as a useful guide to the intensity of the chocolate’s flavour – the higher the percentage, the stronger and more bitter the taste. How Many Cocoa Solids in Milk Chocolate? The amount of cocoa solids in a chocolate product is of utmost importance as it significantly influences the taste, texture, and even health benefits of the chocolate. So, if you see ‘cocoa liquor’ listed as an ingredient on a chocolate product, you can be sure that it refers to a key component of the chocolate itself, and not to an alcoholic additive. What Is Chocolate Liqueur? Similarly, those aiming to reduce sugar intake may opt for dark chocolate with a higher percentage of cocoa solids.

Cocoa mass, also known as cocoa liquor, is composed entirely of the solids and butter derived from cocoa beans. But these fruits are quite juicy themselves, and some varietals produce more juice than others, way more juice than could possibly be needed to properly ferment the cacao seeds. So over time, farmers have taken to draining this cacao juice off the seeds and fermenting it separately into an alcohol commonly called cacao liquor. Cacao Paste Chocolate Experience: is for the chocolate connoisseur seeking a bitter chocolate with mild sweetness true to the raw cacao fruit flavor. This is a sugar free chocolate with no added sugar and all cocoa solids. Easy to eat chocolate made using a special fermentation method to enhance cocoa flavors - the natural cacao fruit plum like flavors are present. More information on cocoa bean flavor profiles can be seen here: Cacao Flavors Cocoa Solids?

Instead, it’s a blend of cocoa solids, which give chocolate its characteristic flavour, and cocoa butter, which contributes to the velvety texture we all know and love. Cacao powder mostly refers to the dry matter that remains after pressing unroasted cacao/cocoa beans (raw). Cocoa liquor, also known as cocoa mass, is the very essence of the cocoa bean, representing its purest form. The exact amount can vary depending on the specific type of cocoa bean and the way it’s processed, but in general, cocoa mass does have a small amount of caffeine.Cocoa nibs are de-shelled (or de-husked) cocoa beans which havebeen crushed into small pieces. Nibs are approximately 50% cocoa butterand 50% non-fat cocoa solids. Baking and Desserts: Apart from chocolate making, cocoa liquor is also used directly in baking and dessert preparations. Its pure, concentrated chocolate flavour makes it a favourite among professional bakers and pastry chefs. They often use it in cakes, brownies, ganache, and other recipes where a strong, unadulterated cocoa flavour is desired. Dutch and Natural Blend Cocoa both originate from the same source – the cacao bean, but the processing methods used result in quite different end products. Rogovska V, Čukanová M. Chocolate as a functional food. In: Wallner J, editor. Competitiveness of the food producing enterprises, EDAMBA 2015: International Scientific Conference for Doctoral Students and Post-Doctoral Scholars. 1. Bratislava: Ekonom; 2015. pp. 735–747. [ Google Scholar]

Cocoa Solids: These are the non-fat part of the cocoa bean that gives chocolate its fundamental flavour and colour. Laličić-Petronijević J, Komes D, Gorjanović S, Belščak-Cvitanović A, Pezo L, Pastor F, Ostojić A, Popov-Raljić J, Sužnjević D. Chocolate antioxidant capacity during storage. Food Technol Biotechnol. 2016; 54(1):13–20. doi: 10.17113/ftb.54.01.16.4014. [ PMC free article] [ PubMed] [ CrossRef] [ Google Scholar] The flavanols found in cocoa can also support neuron production and brain function and improve mood and symptoms of depression. Its importance can’t be overstated; it forms the base for both dark and milk chocolate, setting the stage upon which we layer other flavours.Its quality and treatment during the manufacturing process heavily influence the taste and quality of the final chocolate. Perhaps what amazes me the most is the transformation that the cocoa bean undergoes – from a simple bean grown on a tree in tropical climes to an indispensable ingredient in kitchens and confectioneries all over the world. We fervently promote the use of Fairtrade Cocoa across our range, ensuring that our delicious chocolates also contribute to sustainable development and fair treatment of cocoa farmers.