Cocoa liquor/ mass is the paste that is obtained by grinding shelled, dried, fermented, and roasted cocoa beans (nibs).
It is used as a basis of the chocolate. Repeating the grinding process makes the final product smoother and finer.
Cocoa liquor is what is referred to as “Cocoa %” on the packaging of some chocolates. (1)Available here. (2)Cocoa and Chocolate in Human Health and Disease. Available here.
Grinding cocoa beans yields approximately equal proportions of non-fat cocoa solids and cocoa butter (about 50-50).
Nevertheless, cocoa liquor can contain extra cocoa butter, which manufacturers add to increase the smoothness of the chocolate.
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