Chocolate liquor

The cocoa mass is obtained by the milling of cocoa beans and liquefying fragments. It consists of cocoa butter and cocoa solids, which are often separated in further production steps in order to further process them more easily. The production of cocoa liquor is happening in the countries where the chocolate is produced, for logistic reasons ( better transport space utilization ) is now also already carried out in the cocoa producing countries.

Production

Composition

  • Cocoa Butter: 50-58 %
  • Cocoa dry ingredients ( protein, starch, minerals, tannins, theobromine, caffeine): 40-45 %
  • Water: 1%

Typical flavors

  • 3- methyl butanol ( malzartig )
  • 3-ethyl- 3 ,5- dimethylpyrazine ( potato chip -like)
  • 2-methyl butanoic acid (sweet)
  • 3-methyl butanoic acid (sweet)
  • 5 -methyl-( E)-2 -hepten- 4-one ( hazelnut -like)
  • 1 -octen- 3-one ( fungal )
  • 2-ethyl- 3 ,6- dimethylpyrazine ( nutty, earthy )
  • 2,3- diethyl- 5-methylpyrazine ( potato chip -like)
  • (Z )-2 -nonenal (green, tallowy )
  • (E, E ) -2,4- decadienal ( fatty, waxy )
  • (E, E ) -2,4- nonadienal ( oily )
  • (R ) - δ -decalactone (sweet, peach -like)
  • 2-methyl- (3- methyldithio ) furan

Properties

  • Very bitter, but intense flavor
  • Dark brown
  • Viscous in zerlassenem state hard in the solidified state and brittle
Dark chocolate Types of chocolate#Classification
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