chocolate liquor

food

Also known as: cocoa mass

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Last updated

June 24, 2026

Quick Summary

Chocolate liquor is a paste created by grinding cocoa nibs, which are the shelled seeds of the cacao tree. This paste is the fundamental ingredient in all chocolate products. It contains both cocoa solids and cocoa butter, the natural fat that gives chocolate its smooth texture.12

The process of making chocolate begins with harvesting and fermenting cacao beans, followed by drying and roasting them. The roasted beans are then winnowed to separate the shells from the nibs, which are subsequently ground into chocolate liquor. This liquor can be further processed into cocoa powder or combined with other ingredients like sugar and milk to create various types of chocolate. Historically, chocolate was consumed as a beverage by ancient civilizations like the Maya and Aztec, who also used cacao beans as currency.23

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chocolate
History of chocolate
…Sons combined cocoa butter with chocolate liquor and sugar to produce sweet (eating) chocolate—the base of most chocolate confectionary—and in 1876 Daniel Peter of Switzerland added dried milk to make milk chocolate. The proliferation of flavoured, solid, and coated chocolate foods rapidly followed.
Read More
…Sons combined cocoa butter with chocolate liquor and sugar to produce sweet (eating) chocolate—the base of most chocolate confectionary—and in 1876 Daniel Peter of Switzerland added dried milk to make milk chocolate. The proliferation of flavoured, solid, and coated chocolate foods rapidly followed.
Read More