About Chocolates

Chocolate liquor or cocoa liquor is the starting point of all chocolates. Cocoa beans are fermented to develop the flavor. Once the beans are fermented, it is dried, sorted and roasted. It is then cracked, leaving the center, which is the cotyledon or 'nibs'. These nibs are then pulverized or grounded using high-pressure filter process into a dark brown and smooth liquid that's called chocolate liquor. When the chocolate liquor cools, it can then be molded into chocolate blocks.
Different chocolate manufacturers have their own top secrets with regards to the formula, amount of liquor, style and methods they use. The exact flavor of created chocolate determines its quality and flavor � and of course the price. It does not contain alcohol even though it's called chocolate liquor.