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Cocoa Powder and Chocolate Liquor are blended for optimal color and flavor. This product does not require melting, processing or special storage. Since it is made with chocolate liquor, products that contain it can be labeled as “made with real chocolate.”
Chocolate liquor has two significant components: fat, called cocoa butter, and non-fat cocoa solids. Chocolate liquor requires kettles to hold it in liquid form, or processing equipment to melt it from solid form. The chocolate liquor has been converted to a powdered form.
Chocolate Notes: Chocolate impact with strong fruity flavor made with natural cocoa powder.
Fruit Notes: Strong chocolate impact made with natural cocoa powder.
Fudge Notes: Nice fudgy flavor due to lightly alkalized cocoa powder.
With its ease of use and great flavor, this product has many new applications for chocolate.
Cocoa (Theobroma cacao) is the dried and partially fermented fatty seed of the
cacao tree from which chocolate is made. "Cocoa" can often also refer to
cocoa powder, the dry powder made by grinding cocoa seeds and removing
the cocoa butter from the dark, bitter cocoa solids; or it may refer to
the combination of both cocoa powder and cocoa butter together.
A cocoa pod has a rough leathery rind about 3 cm thick (this varies
with the origin and variety of pod). It is filled with sweet,
mucilaginous pulp called 'baba de cacao' in South America, enclosing 30
to 50 large almond-like seeds (beans) that are fairly soft and pinkish
or purplish in color.
Cocoa solids is a term for the nonfat component of chocolate. It may
also be called cocoa powder when sold as an end product. The fatty
component of chocolate is cocoa butter. The separation of the two may
be accomplished by a press, or by the Broma process. Cocoa solids is
what lends a chocolate bar its characteristic flavor and color, while
cocoa butter is what provides smoothness and a low melting point. Also,
cocoa solids is what contains most of the antioxidants associated with
chocolate. Accordingly, health professionals recommend consuming
chocolate in forms that are high in cocoa solids while low in cocoa
butter, such as hot cocoa.
When the pods ripen, they are harvested from the trunks and branches
of the Cocoa tree with a curved knife on a long pole. The pod itself is
green when ready to harvest, rather than red or orange. Normally, red or
orange pods are considered of a lesser quality because their flavors
and aromas are poorer; these are used for industrial chocolate. The pods
are either opened on the field and the seeds extracted and carried to
the fermentation area on the plantation, or the whole pods are taken to
the fermentation area.
The harvested pods are opened with a machete, the pulp and cocoa
seeds are removed and the rind is discarded. The pulp and seeds are then
piled in heaps, placed in bins, or laid out on grates for several days.
During this time, the seeds and pulp undergo "sweating", where the
thick pulp liquifies as it ferments. The fermented pulp trickles away,
leaving cocoa seeds behind to be collected. Sweating is important for
the quality of the beans, which originally have a strong bitter taste.
If sweating is interrupted, the resulting cocoa may be ruined; if
underdone the cocoa seed maintains a flavor similar to raw potatoes and
becomes susceptible to mildew.
The liquified pulp is used by some cocoa producing countries to distill alcoholic spirits.
The fermented beans are dried by spreading them out over a large
surface and constantly raking them. In large plantations, this is done
on huge trays under the sun or by using artificial heat. Small
plantations may dry their harvest on little trays or on cowhides.
Finally, the beans are trodden and shuffled about (often using bare
human feet) and sometimes, during this process, red clay mixed with
water is sprinkled over the beans to obtain a finer color, polish, and
protection against molds during shipment to factories in the United
States, the Netherlands, United Kingdom, and other countries. Drying in
the sun is preferable to drying by artificial means, as no extraneous
flavors such as smoke or oil are introduced which might otherwise taint
To make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are
processed, depending on the desired cocoa content. In a factory, the
beans are washed and roasted. Next they are de-hulled by a "nibber"
machine that also removes the germ. The nibs are what is left of the
bean after this process, and are ground between three sets of stones
into a thick creamy paste, known as chocolate liquor. This "liquor" is
separated into cocoa powder and cocoa fat (cocoa butter) using a
hydraulic press or the Broma process. This process produces around 50%
cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat
content of approximately 10-12 percent. Cocoa butter is used in
chocolate bar manufacture, other confectionery, soaps, and cosmetics.
Colors are represented as close as possible to the color they appear.
Many colorants may be pH sensitive and can change or morph at high or low pH levels.
No final color is implied or guaranteed in any final formulation or soap. The customer is responsible for all testing in formulations.
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