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Basic Chocolate LiquorThis is the starting point for what we call chocolate. Chocolate Liquor is made by first fermenting the seeds or beans of the tropical cacao tree. This develops the flavor. The fermented beans are then dried, cleaned, sorted, roasted and cracked. The resulting īnibsī are then ground under high pressure to a fine dark brown liquidy paste called Chcolate liquor. About 54% of the weight of fine chocolate liquor is made of cocoa butter.
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