Product Name: Cocoa Liquor
Other Names: Cacao Liquor
Category: Cocoa Liquor
Appearance: Brown Block
Fat Content: 10-12%, 4-8%, Customized
Brand Name: CocoaCom
Shelf Life: 2 Years
Place of Origin: Zhejiang, China.
Product Description:
Cocoa liquor, also known as cocoa mass or cocoa paste, is a crucial intermediate product in the chocolate-making process. It's a blend of finely ground cocoa solids and cocoa butter, resulting from the grinding of roasted cocoa beans. Here's a detailed description:
Production: Cocoa liquor is produced by grinding roasted cocoa beans. After the cocoa beans are harvested, fermented, and roasted, the outer shell is removed to obtain cocoa nibs. These nibs are then ground to create a thick, smooth liquid known as cocoa liquor.
Composition: Cocoa liquor is composed of two main components: cocoa solids and cocoa butter. Cocoa solids are the non-fat part of the cocoa bean, containing both cocoa powder and cocoa butter. Cocoa butter is the natural fat extracted from the cocoa bean.
Texture and Consistency: Cocoa liquor is a thick, viscous liquid with a smooth and homogeneous texture. Its consistency can vary based on the processing method and the ratio of cocoa solids to cocoa butter.
Flavor: Cocoa liquor has a deep, intense chocolate flavor. It encapsulates the essence of chocolate, combining the rich, bitter notes of cocoa solids with the smooth, fatty richness of cocoa butter.
Color: The color of cocoa liquor can range from a dark brown to a reddish-brown, depending on the type of cocoa beans used and the degree of roasting. The color is a key factor in determining the final color of the chocolate product.
Applications in Chocolate Production: Cocoa liquor serves as a fundamental ingredient in chocolate manufacturing. It is further processed to separate cocoa solids from cocoa butter. This separation allows manufacturers to control the chocolate's fat content and texture.
Chocolate Types: Depending on the intended use, cocoa liquor can be processed into various types of chocolate, such as dark chocolate, milk chocolate, or white chocolate. The proportion of cocoa solids and cocoa butter, along with the addition of sugar and milk solids, determines the type of chocolate produced.
Nutritional Content: Cocoa liquor contains both the fat-soluble and water-soluble components of the cocoa bean, including antioxidants, minerals like magnesium, and compounds like theobromine and caffeine. The nutritional profile can vary based on the specific cocoa bean variety and origin.
Storage: Cocoa liquor, like other chocolate ingredients, is sensitive to temperature and moisture. It should be stored in a cool, dry place to prevent changes in texture and flavor.
Package: 25 kgs/bag or as your requests.
Storage: Store at a ventilated, dry place.
Executive Standard: International Standard.
