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(1) A misleading but basic term, chocolate liquor is a thick, gritty, dark brown paste—a solid mass that contains no alcohol (the term refers to the “essence”—see below). It only turns liquid when it is heated. It is obtained by grinding the nibs, or meat, of the cacao beans. Chocolate liquor is about half cocoa butter and half cocoa solids (which are what is left when the bean is pulverized and the impurities are removed). While technically not yet chocolate, chocolate liquor is the “essence” of chocolate, the pure ground product of the roasted cacao beans, the base for (and main ingredient in) all chocolate products. (2) From the U.S. Food and Drug Administration (FDA) Standards of Identity: Chocolate liquor is produced by grinding the cacao bean nib (or center) to a smooth, liquid state. In the U.S., chocolate liquor is also called chocolate, unsweetened chocolate, baking chocolate, or bitter chocolate. In Canada and Europe, other names include cocoa (cacao) mass and cocoa liquor.

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