To manufacture cocoa liquor, cocoa beans are fermented, dried, roasted, selected and removed of shell.
When in the hot and liquid state, cocoa liquor is molded into a cube inside a multilayer craft paper carton with PE inner liner.
Cocoa powder is different from cocoa mass in significant ways, but they do have a close relation.
In brief, cocoa powder is made by pulverizing cocoa solid – a remaining substance after cocoa butter is extracted from cocoa mass. Cocoa powder has a fat content that ranges from 10% - 12% to 20% - 22% or even 22% - 24%, while the figure for cocoa mass is 50%-54%.
The two ingredients are often used in different (parts of) food. For instance, some biscuits are baked using cocoa powder, while cocoa mass can be made into chocolate crust of ice creams.
And to produce dark chocolate bars, manufacturers combine cocoa mass and cocoa powder so that we get products with cocoa content as high as 70%, 88% or higher.
Cocoa liquor is a major ingredient for chocolates, bakery, confectionery, drinks and ice creams. It has an intense chocolate taste, a dark brown color, and also delivers a smooth and pleasant texture when consumed, due to its content of cocoa butter.
Cocoa liquor or cocoa mass also makes for a great ingredient for flavouring ice cream, pralines or other ingredient bases to achieve a deeper, darker colour and more intense cocoa taste.