February 5, 2013
Cocoa liquor contains the cocoa solids and cocoa butter in whatever proportion that was present in the preceding cocoa nibs. The winnowed nibs are simply crushed and heated to create cocoa liquor.
If cocoa liquor is simply allowed to crystallize, it becomes a cocoa mass.
Temperature can be raised and lowered to create uniform crystals with a melting point slightly above body temperature. When molded, it is packaged and sold as unsweetened baking chocolate.
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