Chocolate liquor (cocoa liquor) is pure chocolate in its liquid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.
It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their shells. The beans are ground into cocoa mass (cocoa paste). The mass is melted to the liquor, and the liquor is cooled and molded into blocks known as unsweetened baking chocolate (bitter chocolate).
Chocolate liquor contains no alcohol; it is simply a liquid form of chocolate. Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.
You can find authentic Hispanic Chocolate Liquor on many Hispanic Restaurants in Los Angeles.
